The BEST Loaded Vegan Nachos
These Vegan Loaded Nachos are just SO good, with so many flavors in every bite! The high-protein tofu crumbles and the few veggies make it a complete meal! Do NOT skip the vegan nacho sauce and the protein crumbles.
Servings: 8
Calories: 391kcal
Equipment
- Large baking sheet or serving platter for the nachos
- Blender and small saucepan for making vegan nacho cheese
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
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.
Nutrition
Calories: 391kcal | Carbohydrates: 46g | Protein: 12g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 3mg | Sodium: 737mg | Potassium: 415mg | Fiber: 7g | Sugar: 3g | Vitamin A: 403IU | Vitamin C: 10mg | Calcium: 113mg | Iron: 3mg