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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!
Prep Time30 mins
Cook Time10 mins
Course: Main Course
Cuisine: American, Vegan
Servings: 2


Tofu Crumbles

  • 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

Remaining Ingredients

  • 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


Tofu Crumbles

  • 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.

Vegan Cheese Sauce

  • Make sure the potatoes and carrots are fully cooked and soft. Combine all ingredients in a blender and blend until completely smooth. Add more plant milk if needed to thin. Taste and add salt if needed.


  • Mash avocado in a bowl. Add in remaining ingredients and mix until combined. Taste and adjust seasonings as needed.

Roasted/Grilled Veggies

  • 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).

Tortilla Chips

  • 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.

Nacho Assembly

  • 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!