These loaded vegetarian nachos are the perfect snack or side dish to make with all your favorite toppings. They’re topped with crumbled tofu bits, shredded cheese, and all the nacho fix-ins.
Vegetarian Nachos
I take my snacking very seriously around here, and I love throwing together different food groups and textures to create the ultimate, satisfying snack.
Loaded nachos are one of my absolute favorite combos, and can be customized in endless ways. They’re a delicious way to pack in some fiber, veggies, and tons of healthy fats all in one.
Loaded nachos are the ideal snack to make for you and your family, and really easy to throw together for a large crowd. They’re a great way to pack in tons of nutrients, and an easy side dish to make alongside your favorite main courses.
Build your loaded vegetarian nachos
There are so many variations to this nacho platter. Here are some things I love to add to mine:
- Choose your tortilla chips. I love using a multi-grain one for a boost of fiber
- Add beans for more protein. I love adding canned black beans or refried beans
- Crumbled tofu to keep these vegetarian. My tofu crumbs are so delicious over these nachos, but can also be using in tacos or burrito bowls
- Choose your veggies- tomatoes and red onion are my favorite
- Avocado or homemade guacamole
- Jalapeño for extra spice
- Shredded cheese. I like to use a mix of mozzarella and white cheddar. You can also use your favorite vegan cheese to keep this plant-based!
- Herbs and hot sauce for garnish!
This recipe is simple to make, packed with so much delicious flavor, and a fun way to change up your snack game during the week.
I can’t wait for you guys to try it!
More vegetarian recipes you’ll love:
Vegetarian Stuffed Peppers
Crispy Lentil Tacos
Buffalo Smashed Potatoes
Mujadara (Rice and Lentils)
Vegetarian Nachos
Ingredients
- Tortilla chips, about a 5-6 oz bag
- 3/4 cup shredded cheese, I used mozzarella and white cheddar
- 1 can black beans, drained and rinsed (15 oz)
- 1 avocado, diced
- 1/4 red onion, diced
- 1 cup cherry tomatoes, diced
- 1 jalapeno pepper, thinly sliced
- Fresh cilantro to top
- Hot sauce
- Optional: yogurt or sour cream
Tofu crumbles
- 1 package extra firm tofu, drained
- 2 tbsp olive oil
- 2 tbsp soy sauce, or coconut aminos for gluten-free
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1/4 tsp cayenne
- 1/4 tsp salt, plus more to taste
Directions
- For the tofu, heat a large skillet on medium heat for 1 minute, then add in the 2 tbsp of oil- nonstick pans work best. Pat the tofu dry then crumble it into bits directly into the pan and let it cook over a medium heat for about 10 minutes, stirring occasionally.
- Add in the soy sauce, and continue to cook for another 10 minutes, stirring every few minutes until the tofu starts to brown.
- After about 20 minutes, add in all of your spices- I like to drizzle an extra tsp of oil when adding the spices. Continue to cook the tofu for another 10-15 minutes until its crisp.
- Layer your nachos on a sheet pan or in an oven safe dish then top them with the beans and the shredded cheese. Set it under the broiler for about 4-5 minutes, until the cheese melts.
- Remove the tray from the oven and layer on the crumbled tofu, avocado, tomatoes, onions, jalapeno and cilantro.
- Top with your favorite hot sauce and enjoy!
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