These homemade loaded Tofu Nachos have spicy tofu, vegan nacho cheese sauce, and all your favorite toppings baked on a sheet pan.

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Look no further, these Tofu Nachos are the recipe for you! They are loaded with spicy tofu, creamy tofu nacho cheese sauce, chopped avocado Kalamata olives, cherry tomatoes, and sliced jalapeño.

Nachos are like snowflakes. Each loaded chip is unique and different than the next.

The key is to layer the nachos so that you'll get a bite with the ingredients each time. You don't want to end up with a naked chip.

That would be an epic nacho failure. Okay, that's a bit drastic, but it really is as easy as layering the nachos properly to get the best results.

Whether you eat these nachos as an appetizer or a meal, you'll fall in love with them! They are healthier than traditional nachos, but satisfying enough that you wouldn't know it.

You could make these with baked tortilla chips for an even healthier version.

Jump to:

Are Nachos Vegan?
🧾 Ingredients
🔪 Instructions
🥡 Storage
💭 Tips
📖 Variations / Additions
🌮 Other Vegan Mexican Recipes
🧂 You May Need
📋 Recipe
💬 Comments

Are Nachos Vegan?

These nachos are made with tofu nacho cheese sauce and tofu taco meat, making them completely vegan.

🧾 Ingredients

Tortilla chips: Use your favorite. I like Siete grain free tortilla chips because I have a corn intolerance. They are gluten-free and corn free.
Tofu nacho cheese sauce: Is spicy cheesy and creamy. Use it or your favorite vegan nacho cheese sauce. You could also use store-bought vegan cheese.
Spicy tofu meat: Adds a spicy meaty texture. You could also use walnut meat with taco seasoning, store-bought vegan crumbles, soy chorizo or beans.
Avocado: You could also use homemade guacamole.
Kalamata olives: You could also use green olives or leave them off.
Cherry tomatoes: Plum tomatoes or grape tomatoes would also work.
Jalapeño: For less spice, leave out the seeds and ribs. For even more spice, use a serrano pepper.

To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.

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🔪 Instructions

Spread ½ the tortilla chips out on a parchment lined baking tray. Spoon ½ the Tofu Nacho Cheese Sauce on chips. Sprinkle ½ the Spicy Tofu, chopped avocado, sliced Kalamata olives, chopped cherry tomatoes, and sliced jalapeno on top.
Next, build the 2nd layer of nachos by repeating the process with the rest of ingredients on top of the 1st layer. Bake at 325° for 10 minutes.

Crumbled Spicy Tofu in a pan. Tofu Nacho Cheese Sauce with tortilla chips.

🥡 Storage

The tofu taco meat will last up to 5 days in an airtight container in the fridge. The vegan cheese sauce will also last up to 5 days in an airtight container in the fridge.

💭 Tips

Make the crumbled tofu first. It can even be made the day before to make things easier.
Chop the Kalamata olives, cherry tomatoes, and jalapeño next. Chop the avocado right before serving since it oxidizes easily.
Spread tortilla chips on a parchment lined baking sheet.
Now you're ready to make the tofu nacho cheese sauce. While it's hot, spread half of it on the tortilla chips.
Sprinkle ½ of all the ingredients on top of the nacho cheese sauce.
Spread another layer of tortilla chips on top of the first layer along with the rest of the ingredients.
Bake for 10 minutes to warm everything up.
Serve the nachos on the sheet pan or transfer them to a plate by picking them up by the parchment paper and gently moving them.
This recipe calls for only ½ cup crumbled tofu and a ½ batch of tofu nacho cheese sauce. My advice is to make a full batch and either make more nachos the next day or some tacos.