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Overhead shot of loaded vegan nachos layered with seasoned tofu crumble, guacamole, vegan sour cream and fresh tomato salsa in a baking pan on a grey background

Vegan Nachos

These Vegan Nachos are loaded veggie nachos with layers of grain-free tortilla chips, with crumbled seasoned tofu, fresh tomato salsa, onion and guacamole. Serve with your favorite side dish or protein for a healthy and veggie packed lunch or dinner to satisfy that veggie nacho craving. Gluten-free, grain-free, dairy-free with paleo and Whole30 options.

Course Appetizer, Dinner
Cuisine American, Mexican
Keyword grain free nachos, loaded vegetarian nachos, paleo nachos, vegan nachos, veggie loaded nachos
Prep Time 30 minutes
Cook Time 10 minutes
Servings 6 servings
Calories 227 kcal
Author Kelly

Ingredients

  • 3-4 medium plum tomatoes diced (about 10-ounces / 1 cup)
  • 1 tbsp avocado oil or olive oil divided
  • pinch of fine grain sea salt to taste
  • pinch of cracked b lack pepper to taste
  • 1/2 red onion finely chopped
  • 12- oz block organic firm tofu , you can also sub with your favorite ground protein or a combination of finely shredded king oyster mushrooms and finely chopped walnuts for a paleo and Whole30 option. 
  • 1 tsp smoked paprika
  • 1 tsp chipotle chili seasoning
  • 1 tsp cumin
  • ½ tsp garlic powder
  • 1 bag grain-free / gluten-free tortilla chips we like Siete Grain-Free tortilla chips
  • 2 avocados
  • 3.5 oz vegan cheddar style cheese we like Violife or Treeline
  • 2 limes
  • 1 cup vegan sour cream such as Kite-Hil
  • 1 jalapeño thinly sliced
  • Handful of fresh cilantro chopped

Instructions

  1. Preheat the oven to 400F. Line a large baking sheet with parchment paper or grease with some avocado oil spray or olive oil spray.
  2. Add the chopped tomatoes to medium bowl. Drizzle with 1/2 teaspoon oil, salt and pepper. Add the red onion and use a fork to toss until combined. Set aside.
    Close-up shot of a serving of fresh tomato salsa in a clear mixing bowl
  3. Heat the remaining oil in a nonstick frying pan on medium heat. Crumble the tofu with your hands into the pan. Cook for a few minutes while occasionally stirring with a wooden spoon, until the tofu starts to get crispy. Add the smoked paprika, chipotle chili seasoning, garlic powder, salt and black pepper and sauté for another 1-2 minutes. Remove from heat.
    Sautéed seasoned crumbled tofu in a nonstick frying pan
  4. Mash both avocados in a medium bowl. Squeeze in juice from half a lime and season with some salt and pepper, to taste.
    Mashed avocado with a fork in a clear mixing bowl
  5. Arrange the tortillas evenly onto the baking sheet. Sprinkle with the grated cheese. You can do two layers of chips then cheese or just place the cheese on top. Place in the preheated oven for 8 minutes until the cheese has melted. Layer with the tofu crumble.

    Overhead shot of tortilla chips layered with seasoned tofu crumble and vegan cheese in a baking pan on a grey background
  6. Top with the tomato salsa and sour cream.

    Overhead shot of loaded vegan nachos layered with seasoned tofu crumble, vegan sour cream and fresh tomato salsa in a baking pan on a grey background
  7. Add the mashed avocado. Cut the remaining 1.5 limes into slices and thinly slice the remaining red onion and place on top. Lastly, sprinkle on the jalapeno and coriander. Serve and enjoy!

    Overhead shot of loaded vegan nachos layered with seasoned tofu crumble, guacamole, vegan sour cream and fresh tomato salsa in a baking pan on a grey background
Nutrition Facts
Vegan Nachos
Amount Per Serving (1 serving)
Calories 227 Calories from Fat 117
% Daily Value*
Fat 13g20%
Carbohydrates 28g9%
Fiber 7g28%
Sugar 6g7%
Protein 3g6%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.