Vegan Nachos

This Vegan Nachos recipe is made with Tofu and loaded with flavorful ingredients and toppings. It's a super easy crowd pleaser!

Course Appetizer, lunch, Snack

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 410

Author Lindsay Viker

Open the tofu container and drain excess liquid. Dry tofu by placing the block in between two layers of paper towels or cheesecloth and pressing down gently. Repeat with additional paper towels or cheesecloth until tofu is mostly dry to the touch.
In a medium bowl, use your hands to crumble the block of tofu. Add the cornstarch and toss to coat the tofu.
Heat a large skillet over medium high heat and add 1 tbsp avocado oil. When the oil is hot, add the tofu, chili powder, cumin, and garlic powder. Saute, stirring regularly, until tofu crumbles are super crispy. This could take 10-15 minutes or longer, so be patient.
Meanwhile, preheat the oven to 400ºF and line a baking sheet with parchment paper. Heat another skillet over medium high heat and add 1 tbsp avocado oil. Add bell pepper and onion and saute until just tender, approximately 5-7 minutes.
Spread tortilla chips in an even layer on the lined baking sheet. Evenly layer the tofu crumbles on top of the tortilla chips. Evenly layer the shredded cheese over the tofu.
Bake in the preheated oven for 5-7 minutes or until the cheese is slightly melted. Remove from the oven and add the cooked bell pepper and onion. Top with cilantro, pickled jalapenos, diced avocado, or any other desired toppings.