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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: 3

Ingredients

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
  • 2 garlic cloves minced

Vegan Cheese Sauce

  • 1/2 cup cashews soaked overnight or in hot water for 1-2 hours
  • 1 tbsp soy sauce or ½ tsp salt
  • 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

Guacamole

  • 1 avocado
  • 2 tbsp red onion finely chopped
  • 1 small tomato chopped
  • 2 tbsp chopped cilantro
  • 1/2 lemon or lime, juiced
  • salt & pepper to taste

Remaining Ingredients

  • 2 bell peppers (or vegetable of choice -- onions and zucchinis are also good) sliced
  • 1 tbsp oil
  • 2 cups shredded lettuce
  • 1/4 cup salsa
  • 6 corn tortillas

Instructions

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 more salt if needed.

Guacamole

  • 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). Toss with oil and a pinch of salt and pepper. 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 (or use store-bought chips)

  • Cut tortillas into 1/6ths. Spray or brush with a bit of oil on both sides.
  • Place cut tortillas into an air fryer at 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!