These Loaded Vegan Nachos are just the absolute best! So much flavor in every bite! They're loaded with crisp tofu crumbles and black beans (hello protein and fiber!), my amazingly cheesy vegan nacho cheese, and lots of other goodies. TRUST me that you have to make these nachos for a fun dinner at home or your next game day! You will not be disappointed.
Vegan nachos for dinner
I love a fun nacho dinner night. The best part about making nachos is you can pick and choose your favorite toppings.
Me? I like EVERYTHING ON 'EM! But if you're picking and choosing, I would say the two non-negotiables are my tofu crumbles (recipe below) and my vegan nacho cheese. Okay okay, plus black beans and guacamole. And cilantro. That's the bare minimum.
I love that these nachos are also loaded with veggies, so it's like a complete dinner! Not the healthiest, but not the absolute worst, right?
If you try this recipe, let me know in the comments below how you liked it!
More easy vegan Mexican recipes: Vegan Taco Soup
Ingredients
For the tofu crumbles:
- 14 ounce block extra firm tofu, pressed and drained
- 3 teaspoons taco seasoning, or to taste
- salt, to taste
- ½ tablespoon olive oil
For the nachos:
- 13-ounce bag tortilla chips
- 1 cup vegan nacho cheese (this is my recipe and it's so good!)
- 1 can black beans, drained and rinsed
- ¼ - ½ cup seedless olives, sliced
- ¼ - ½ cup guacamole
- ⅛ - ¼ cup vegan sour cream (you might need to add just a few drops of water to make it more "dollop-able" or drizzleable)
- 1 cup cherry tomatoes, halved
- 1 jalapeño, sliced
- ½ cup cilantro leaves, diced torn into pieces
- 1-2 scallions, diced
- cooked tofu crumbles
- any other nacho toppings you like, such as vegan pepper Jack cheese or vegan cheddar, chopped red onion, pico de gallo or other salsa, vegan bacon bits, fresh avocado, vegan refried bean dip, etc
- 1 lime, cut into small wedges
Equipment
- Medium-large skillet (I love this set!)
- Large baking sheet or serving platter for the nachos
- Blender and small saucepan for making vegan nacho cheese
Instructions
Prepare the tofu crumbles: crumble up the drained tofu into small pieces. Heat a large pan, add ½ tablespoon olive oil, the crumbled tofu, taco seasoning, and a pinch of salt. Cook over medium-high heat, stirring constantly, for at least 10 minutes, or until the tofu is lightly browned and is a little "dried out" like small crumbles. Towards the end of the cook time, let it sit undisturbed for a while to form a nice golden brown crust, then stir and let the other side brown. This way you'll get crisp crumbles instead of tofu mush. If you have tofu mush, keep cooking and don't give up. It usually takes me about 15 minutes to get nice crumbles.
Follow my recipe to make the best vegan nacho cheese.
Assemble your nachos: Spread the tortilla chips onto a large platter or baking sheet. Load it up with tofu crumble.
Add all the other toppings, drizzle nacho sauce all over, add dollops of guacamole and vegan sour cream, sprinkle fresh herbs on top. Enjoy immediately!
Kate's cooking tips
- Only make as much as you think you'll eat, otherwise the nachos will get soggy.
- If you need to reheat leftovers, pop the whole baking sheet in the oven for 10 minutes at 325F or 350F, to get the chips to crisp up again a little.
- The cooked tofu crumbles will keep well in the fridge for up to 4 days and can be used to make more nachos or can be sprinkled on top of soups or salads.
- Skip the jalapeño if you don't like spice.
If you enjoyed this recipe, let me know with a comment and a star rating below. And don't forget to share it on Facebook and save it on Pinterest for later!
Recipe
The BEST Loaded Vegan Nachos
Ingredients
For the tofu crumbles:
- 14 ounce block extra firm tofu, pressed and drained
- 3 teaspoons taco seasoning, or to taste
- salt, to taste
- ½ tablespoon olive oil
For the nachos:
- 13 ounce bag tortilla chips
- 1 cup vegan nacho cheese, (this is my recipe and it's so good!)
- 1 can black beans, drained and rinsed
- ¼ - ½ cup seedless olives, sliced
- ¼ - ½ cup guacamole
- ⅛ - ¼ cup vegan sour cream, you might need to add just a few drops of water to make it more "dollop-able" or drizzleable
- 1 cup cherry tomatoes, halved or 1-2 roma tomatoes, diced
- 1 jalapeño, sliced
- ½ cup cilantro leaves, torn into pieces
- 1-2 scallions, diced
- cooked tofu crumbles
- any other nacho toppings you like, such as vegan pepper Jack cheese or vegan cheddar, chopped red onion, pico de gallo or other salsa, vegan bacon bits, fresh avocado, etc.
- 1 lime, cut into small wedges
Special equipment
- Large baking sheet or serving platter for the nachos
- Blender and small saucepan for making vegan nacho cheese
Instructions
- Prepare the tofu crumbles: crumble up the tofu into small pieces. Heat a large pan, add ½ tablespoon olive oil, the crumbled tofu, taco seasoning, and a pinch of salt. Cook over medium-high heat, stirring constantly, for at least 10 minutes, or until the tofu is lightly browned and is a little "dried out" in small crumbles. Towards the end of the cook time, let it sit undisturbed for a while to form a nice golden brown crust, then stir and let the other side brown. This way you'll get crisp crumbles instead of tofu mush. If you have tofu mush, keep cooking and don't give up. It usually takes me about 15 minutes to get nice crumbles.
- Follow my recipe to make the best vegan nacho cheese.
- Assemble your nachos: Spread the tortilla chips onto a large platter or baking sheet. Load it up with toppings (including the tofu crumbles), drizzle nacho sauce all over, add dollops of guacamole and vegan sour cream, sprinkle fresh herbs on top. Enjoy immediately!
Notes
- Only make as much as you think you'll eat, otherwise the nachos will get soggy.
- The cooked tofu crumbles will keep well in the fridge for up to 4 days and can be used to make more nachos or can be sprinkled on top of soups or salads.
- Skip the jalapeño if you don't like spice.
- The nutrition facts are just an estimate assuming 8 equal portions (that's about 8 hefty appetizer portions), but will vary widely depending on brands of products and amounts of toppings used.
Kate Vaynshteyn
These are absolutely irresistible! We just could. not. stop. eating. these. nachos. Give it a try and let me know here if you agree!