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!
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
