Loaded Vegan Nachos
These vegan nachos are piled high with meaty tofu crumbles, crispy lettuce, roasted bell peppers, salsa, creamy guac and a vegan cheese sauce. Gluten-free and oil-free, yet so satisfying and delicious!
- 1 14oz block firm tofu crumbled
- 1 tsp paprika
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp oregano
- 2 tbsp nutritional yeast
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 onion chopped
- 3 garlic cloves minced
Vegan Cheese Sauce
- 1/2 cup cashews soaked overnight or in hot water for 1-2 hours
- 1 tbsp soy sauce
- 1/4 cup nutritional yeast
- 2 tsp lemon juice
- ¼ tsp garlic powder
- 1/2 tsp paprika
- 1/4 tsp turmeric
- 1 cup soy milk (or other plant-based milk)
- 1 large russet potato peeled, cubed, and steamed
- 1 carrot chopped and steamed
- 1 avocado
- 2 tbsp red onion finely chopped
- 1 small tomato chopped
- 2 tbsp chopped cilantro
- 1/2 lemon, juiced
- salt & pepper to taste
- 2 cups shredded lettuce
- 2 bell peppers (or vegetable of choice -- onions and zucchinis are also good) sliced
- 1/4 cup salsa
- 4 corn tortillas cut into 1/6ths
Crumble tofu into a bowl. Add in spices and mix. Let the tofu marinate in the spices for at least 30 minutes.
When ready to cook the tofu, heat a pan over medium heat. Add onions, garlic, and a splash of water. Cook until onions start to turn translucent, then add in tofu and mix well. Continue to cook for a few more minutes until tofu is heated. Remove from heat, cover, and set aside while you prepare the rest of the ingredients.
Slice bell peppers (or vegetable of choice). Season with salt and pepper as desired. Then either cook in air fryer at 375°F for about 10 minutes, or roast in the oven at 400°F for about 20 minutes (cooking time may vary for different vegetables, so keep an eye on them and flip halfway to prevent the bottoms from burning).
Place cut tortillas into an air fryer a 350°F for about 10 minutes, checking after 5 minutes and shaking the basket to move the tortillas around. Continue to heat until crispy. OR bake in the oven at 350°F for about 20 minutes, flipping halfway through.
Place tortilla chips on a large plate. Top with lettuce, tofu crumbles, roasted veg, guacamole, salsa, and drizzle with cheese sauce. Dig in and enjoy!