I didn’t have intentions on making nachos today, let alone vegan nachos! But I happened to have all the ingredients ready to be prepared and experimented with.
Nachos are known for being jam-packed and loaded with toppings. Just because this version is vegan and a lighter fare, does not mean it’s lacking in flavor at all. This is an ideal party dish, and I bet no one would suspect it contains a meat substitute. With adequate time browning on the skillet, one may assume it to be ground beef or turkey.
Of course you can modify it to your liking (like adding meat or cheese), but allow your taste buds to be surprised with this version.
10 min prep + 20 min cook time, serves 4-6
8 - 10 corn tortillas
2 tablespoons olive oil (and as needed)
½ lb firm tofu
2 garlic cloves, minced
1 ½ tablespoons ground cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
1 teaspoon onion powder
⅛ teaspoon cayenne pepper
½ teaspoon salt
½ teaspoon ground black pepper
1 roma tomatoes, diced
¼ red onion, diced
¼ cup scallion, sliced
handful cilantro, roughly chopped
Preheat the oven to 350 degrees F. Stack the tortillas and cut into 6 equal shaped wedges.
Place the tortillas onto a large foil lined baking sheet. Drizzle with one tablespoon of olive oil and carefully massage onto both sides of the tortilla, as not to tear them.
Spread amongst the baking sheet and lightly sprinkle with salt. Depending on the size of the sheet, you may need divide into two batches. Bake until they begin to golden and slightly curl at the tips, after about 10 minutes. Flip over and cook for another 10 minutes. Remove from oven and set aside to cool.
Heat the other tablespoon of olive oil in a large skillet on a medium low flame. Add the minced garlic.
Using your hands, crumble the tofu and mix in the cumin, chili powder, smoked paprika, onion powder, cayenne pepper, salt, and ground black pepper until well combined.
Add the tofu to the skillet and cook until it its firm and browned. Transfer to a paper towel lined plate to absorb excess oil.
Begin to assemble the nachos on a large serving plate. First, place the tortilla chips, then layer the tofu on top, followed by the onions, tomatoes, scallions, and cilantro.