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–+ servings

Vegetarian Nachos

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Serves: 4 servings
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes

Ingredients

  • Tortilla chips, about a 5-6 oz bag
  • 3/4 cup shredded cheese, I used mozzarella and white cheddar
  • 1 can black beans, drained and rinsed (15 oz)
  • 1 avocado, diced
  • 1/4 red onion, diced
  • 1 cup cherry tomatoes, diced
  • 1 jalapeno pepper, thinly sliced
  • Fresh cilantro to top
  • Hot sauce
  • Optional: yogurt or sour cream

Tofu crumbles

  • 1 package extra firm tofu, drained
  • 2 tbsp olive oil
  • 2 tbsp soy sauce, or coconut aminos for gluten-free
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne
  • 1/4 tsp salt, plus more to taste

Directions

  1. For the tofu, heat a large skillet on medium heat for 1 minute, then add in the 2 tbsp of oil- nonstick pans work best. Pat the tofu dry then crumble it into bits directly into the pan and let it cook over a medium heat for about 10 minutes, stirring occasionally.
  2. Add in the soy sauce, and continue to cook for another 10 minutes, stirring every few minutes until the tofu starts to brown.
  3. After about 20 minutes, add in all of your spices- I like to drizzle an extra tsp of oil when adding the spices. Continue to cook the tofu for another 10-15 minutes until its crisp.
  4. Layer your nachos on a sheet pan or in an oven safe dish then top them with the beans and the shredded cheese. Set it under the broiler for about 4-5 minutes, until the cheese melts.
  5. Remove the tray from the oven and layer on the crumbled tofu, avocado, tomatoes, onions, jalapeno and cilantro.
  6. Top with your favorite hot sauce and enjoy!