Uncategorized

Loaded Tofu Nachos

Posted by The Mindful Nomnivore on


Most people have a “go to” order when they go out to eat, it is something that they will likely enjoy no matter what establishment serves it. For me, that dish is a plate of loaded nachos. It is the best food to share with the buddies after a long day, or while watching sports, heck I even order it on date nights, but to each their own.

I made this pub classic into an easy make at home dish, while also cutting down the saturated fat by swapping out the ground beef for tofu. Yes, TOFU. You don’t lose texture because the crumbled extra firm tofu has a ton of it! Also tofu is the perfect blank canvas to soak up all the delicious spices in this recipe. So go ahead, get those plant proteins in your diet without feeling guilty.

Bon appétit!

Loaded Tofu Nachos

  • Servings: 2-3
  • Difficulty: Easy
  • Print

EQUIPMENT: Large bowl, fork, large skillet, parchment lined baking tray

INGREDIENTS

  • 350g extra firm tofu, drained and patted dry, crumbled
  • 1 tbsp (15 mL) canola or Avocado oil
  • 1 large onion, diced
  • 2 tbsp (30 mL) smoked paprika
  • 1 tbsp (15 mL) chili powder
  • 1 tbsp (15mL) cumin
  • 1 tbsp (15 mL) sriracha hot sauce
  • 3 tbsp (45 mL) mushroom flavoured dark soy sauce
  • 156 mL tomato paste
  • 1 tbsp (15 mL) salt
  • 1/2 cup (125 mL) water
  • 1 package of nacho chips
  • 300g cherry tomatoes, cut in half length wise
  • 1 cup (250 mL) cheese sauce or shredded cheese (vegan or otherwise)
  • 1 bunch cilantro, leaves only
  • 1/4 cup (60 mL) sour cream (vegan or otherwise)
  • Vinegar based hot sauce to taste (optional)

DIRECTIONS

1) Preheat oven to 350°F (180°C).

2) In a large bowl, crumble tofu using a fork, to a size and texture that resembles ground beef. Set aside.

3) Next, in a large skillet warm oil over medium heat for 30 seconds. Add cut onions and saute until translucent. Add in paprika, chili powder, cumin, sriracha, soy sauce, tomato paste, salt, water and crumbled tofu. Increase heat to medium high, cook until the liquid has evaporated and tofu is evenly coated. Stir occasionally. This will take approximately 8 minutes.

4) Using a parchment lined baking tray, assemble nacho chips, tofu mixture, cut cherry tomatoes, cheese (or cheese sauce, vegan versions can be used) and bake until cheese has melted, approximately 5 min.

5) Top with cilantro, sour cream (vegan or regular) and hot sauce (optional). Enjoy immediately.

Leave a comment