Vegetarian Shredded Tofu Nachos

You can’t go wrong with nachos, and these Vegetarian Shredded Tofu Nachos are some of the best I’ve had! The tofu is shredded and then cooked with smoky spices until crispy. These delicious nachos are loaded with protein and great for lunch, dinner, appetizer or snack. Add your favorite toppings and enjoy!

Although these Vegetarian Shredded Tofu Nachos are the very first nacho recipe I’ve ever posted, nachos are actually one of my favorite things to eat. They are my go-to order at many restaurants, and I make them frequently at home. These nachos are packed with protein from the tofu, black beans and cheese, and you can add as many fresh veggie toppings as you like.

How To Make Shredded Tofu

Shredding tofu is a method that I’ve only recently started using, and I love it!  It’s definitely not quite the same texture as a shredded meat , but it’s a fun way to cook tofu that really works in this nacho recipe. 

I like to use super-firm, high-protein tofu for this recipe. Super-firm tofu is nice because it usually comes pre-pressed and keeps its shape well when shredded.  You can bake the shredded tofu or cook it in a pan with oil.  

I like adding a generous amount of oil to a skillet and then adding the shredded tofu and some spices. Mix everything well and let the tofu cook for 10-12 minutes, flipping every few minutes. Tofu should get nice and crispy.

Why You’ll Love These Shredded Tofu Nachos

• Nachos are delicious – Enough said! Haha, but really, nachos are usually a hit with everyone and taste even more delicious when topped with this seasoned shredded tofu. You can’t go wrong with this recipe.
• Easy to make – I love nachos because they’re usually quick to assemble and bake. The tofu only takes about 15 minutes and can easily be made ahead of time.  These nachos are packed with protein, making them an easy meal to fill you up!
• Fun way to use tofu – Tofu can be an intimidating ingredient, especially when you’re new to using it. Shredding the tofu gives it a nice crispy texture that goes great on nachos or in tacos/burritos.

Vegetarian Shredded Tofu Nacho Recipe Ingredients

• Tofu – I recommend using super firm tofu for this recipe. Any less firm than that and it may be hard to shred the tofu. If using firm or extra-firm tofu, make sure to press out as much water as you can. I find my super-firm (high-protein) tofu at Trader Joe’s or Sprouts.
• Spices – The seasoned shredded tofu is flavored with a Mexican-inspired spice blend that includes chili powder, paprika, smoked paprika, cumin, garlic powder, onion powder, and salt. A store-bought fajita or taco seasoning would also work.
• Soy Sauce – I do add salt to the spice blend, but I also like to add a little bit of soy sauce at the end of cooking for some extra flavor. It goes well with the smoked paprika.
• Onion – I like to cook the tofu with a little bit of chopped white or yellow onion, but that part can be skipped if you aren’t a fan of onions.
• Chips – Use your favorite tortilla chips for these nachos. I prefer to use a large chip, but small bite-sized ones would also work.
• Cheese – I used a shredded block of Colby Jack cheese. It melts nicely and has a good flavor. You can use any kind of cheese you like, including your favorite melty vegan cheese.
• Beans – Black beans are optional, but I love them, so I added about half a can for extra protein. Pinto beans could also be added.
• Toppings – I like to top my nachos with guacamole, pico de gallo, jalapeno and fresh lime juice. You could also use salsa, sour cream, lettuce, black olives or hot sauce.

How To Make Awesome Vegetarian Nachos

1. Preheat the oven to 425 degrees F and set out a large baking sheet. Add all spices and 1/2 teaspoon of salt to a small bowl and mix until combined. Remove the tofu from the packaging, pat it dry, and press out as much water as you can (if needed). I like to use the super-firm tofu that has been pre-pressed, so I just have to pat it dry. 
2. Grate the tofu with the large side of a box grater. Pat the grated tofu dry with a kitchen towel to remove any extra moisture that has come out after grating it.
3. Heat a large skillet over medium heat and add the olive oil, chopped onion, shredded tofu and the spice blend. Mix together well and cook tofu until it’s starting to get browned and crispy, 8-10 minutes.  I recommend pressing the tofu down into a single layer and allowing it to cook for a few minutes before stirring it. That will allow the tofu to brown faster. If the tofu gets dry at all while cooking you can add in a little extra olive oil.  Add in the soy sauce, mix, and let cook another 1-2 minutes.
4. Lay out your tortilla chips in a single layer on your sheet pan. Top with a generous amount of the shredded cheese and then the shredded tofu. If you’re making a small tray of nachos, you may not need to use all of the tofu. Add a few big spoonfuls of the black beans and then top with a few small handfuls of the remaining shredded cheese.
5. Place the tray of nachos in the oven and bake until the cheese is completely melted, about 20 minutes, depending on how much you are making. Let nachos cool for a few minutes, add your favorite toppings, and enjoy!

Recipe Frequently Asked Questions

• This recipe is naturally gluten-free.
• How to make this nacho recipe vegan? Use your favorite melty vegan cheese substitute.
• Can these nachos be made in advance? Nachos taste best when enjoyed immediately after baking when the cheese is melted, and the chips are crispy. The shredded tofu mixture can be made 3-4 days in advance.
• How long do leftovers last? If stored in an airtight container in the refrigerator, leftovers should last about 4-5 days. Reheat in the microwave or in the oven.
• How many nachos does this recipe make? You can make as many or as few nachos as you like! The shredded tofu recipe makes enough for a large tray of nachos, but you can use less tofu and make a smaller portion if you like.

Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP.

Looking For More Mexican-Inspired Vegetarian Recipes?

Easy Mexican Black Beans

Vegan Mushroom Carnitas

Sweet Potato Black Bean Fajitas

Classic Pico De Gallo Recipe

Crispy Baked Sweet Potato and Black Bean Tacos

Vegetarian Shredded Tofu Nachos

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5 from 2 reviews

• Author: She Likes Food
• Total Time: 40 minutes
• Yield: 4-6 1x
• Diet: Vegetarian

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Description

You can’t go wrong with nachos, and these Vegetarian Shredded Tofu Nachos are some of the best I’ve had! The tofu is shredded and then cooked with smoky spices until it’s crispy. These delicious nachos are loaded with protein and great for lunch, dinner, appetizer or snack. Add your favorite toppings and enjoy!

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Ingredients

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• 16 oz block super firm tofu
• 1 tablespoon olive oil, or more if needed
• 1/3 cup small diced white onion
• 2 teaspoons soy sauce, or tamari
• 1 bag tortilla chips, you can use however much you want
• 16 oz block colby jack cheese, shredded
• 3/4 cup black beans, optional
• Toppings: guacamole, pico de gallo, salsa, hot sauce, sour cream, lettuce, black olives

Spice Blend:

• 1 1/2 teaspoon paprika
• 1 1/4 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon granulated garlic
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt

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Instructions

1. Pre-heat oven to 425 degrees F and set out a large baking sheet.  Add all spices and 1/2 teaspoon of salt to a small bowl and mix until combined.  Remove tofu from the packaging, pat it dry and press out as much water as you can (if needed).  I like to use the super firm tofu that has been pre-pressed so I just have to pat it dry.
2. Grate the tofu on the large size of a box grater.  Pat the grated tofu dry with a kitchen towel to remove any extra moisture that has come out after grating it.
3. Heat a large skillet over medium heat and add the olive oil, chopped onion, shredded tofu and the spice blend.  Mix together well and cook tofu until it’s starting to get browned and crispy, 8-10 minutes.  I recommend pressing the tofu down into a single layer and allowing it to cook for a few minutes before stirring it.  That will allow the tofu to brown faster.  If the tofu gets dry at all while cooking you can add in a little extra olive oil.  Add in the soy sauce, mix, and let cook another 1-2 minutes.
4. Lay out your tortilla chips into a single layer on your sheet pan.  Top with a generous amount of the shredded cheese and then top with the shredded tofu.  If you’re making a small tray of nachos, you may not need to use all of the tofu.  Add a few big spoonfuls of the black beans and then top with a few small handfuls of the remaining shredded cheese.
5. Place the tray of nachos in the oven and bake until cheese is completely melted, about 20 minutes, depending on how much nachos you are making.  Let nachos cool for a few minutes, add your favorite toppings and enjoy!

Notes

This recipe makes one large pan of cheese nachos.  Feel free to use more or less cheese than I have used.

You can make however large or small a serving of nachos you want to make.  The shredded tofu is enough for a large pan of nachos, but you don’t have to use it all at the same time so you can easily make a smaller pan of nachos if you prefer.

Let me know if you have questions about adjusting ingredient amounts for smaller or large portions.

• Prep Time: 10 mins
• Cook Time: 30 mins
• Category: Vegetarian, Dinner
• Method: Stovetop, Oven
• Cuisine: American