Vegan Tofu Nachos
These vegan nachos topped with tofu crumbles, vegan queso, pico de gallo, avocado, and cilantro are easy to make & delicious!
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Servings: 8 servings
Ingredients
Vegan Queso
- 1 cup soaked cashews
- ⅔ cup soy milk
- 2 Tablespoons nutritional yeast
- 1 clove garlic
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon salt more or less to taste
Nacho Ingredients
- 10 ounces tortilla chips
- 1 batch tofu crumbles
- ½ cup cooked corn
- ¼ cup pico de gallo add more or less as desired
- 1 avocado, sliced add more or less as desired
- ½ jalapeño, thinly sliced add more or less as desired
- ¼ cup cilantro add more or less as desired
Instructions
- Soak the cashews in boiling water for at least 30 minutes to soften. While they are soaking, make the tofu crumbles or any other vegan meat topping you are using for these nachos.
- Strain the soaked cashews. Then, add them to a blender with the rest of the queso ingredients including the soy milk, nutritional yeast, garlic, smoked paprika, onion powder, and salt. Blend together until smooth and then set aside.
- Line a baking tray with parchment paper and pile the tortilla chips on top so they are evenly spread out on the parchment paper. Then, top them with the tofu crumbles, corn, and dollops of the vegan queso. Add to the oven and broil for about 5 minutes (optional).
- Remove the tray from the oven and add on the fresh toppings including the sliced avocado, pico de gallo, jalapeño slices, and cilantro. Then, dig in and enjoy!
Notes
- Broiling the nachos is optional, but helps to warm up the queso and corn if desired. However, the queso does not need to be cooked to be eaten.
- A few other nacho toppings I love to add to this recipe are pickled red onions, black beans, vegan sour cream, shredded vegan cheese, or even swapping out avocado slices for guacamole.
- Nachos are best enjoyed right away and don't store great as leftovers as the toppings tend to make the tortilla chips soggy if left to sit.
- The queso can be prepped ahead of time and can be stored in a closed container in the fridge for 4-5 days.
Nutrition
Calories: 410kcal | Carbohydrates: 38g | Protein: 14g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 12g | Trans Fat: 0.03g | Sodium: 705mg | Potassium: 436mg | Fiber: 6g | Sugar: 3g | Vitamin A: 403IU | Vitamin C: 6mg | Calcium: 142mg | Iron: 3mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!