Tofu Nachos
These homemade loaded Tofu Nachos have spicy tofu, vegan nacho cheese sauce and all your favorite toppings baked on a sheet pan.
Servings: 4
Calories: 657kcal
Ingredients
- 4 cups tortilla chips
- ½ batch Tofu Nacho Cheese Sauce
- ½ cup Spicy Tofu
- ½ of a large avocado chopped
- ¼ cup Kalamata olives sliced
- ¼ cup chopped cherry tomatoes
- ½ of a jalapeno sliced
Instructions
- Preheat oven to 325°F.
- Spread ½ the tortilla chips out on a parchment lined baking sheet. With a tablespoon, spread 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 the ingredients on top of the 1st layer. Bake at 325°F for 10 minutes.
Notes
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.
Nutrition
Calories: 657kcal | Carbohydrates: 82g | Protein: 12g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Sodium: 513mg | Potassium: 360mg | Fiber: 9g | Sugar: 2g | Vitamin A: 138IU | Vitamin C: 7mg | Calcium: 169mg | Iron: 2mg
