Save This loaded vegan breakfast nachos recipe is a colorful, crowd pleasing way to start your weekend, blending Tex Mex flavor with nourishing, plant based ingredients. Crispy tortilla chips become the canvas for a savory tofu scramble, creamy vegan cheese sauce, and toppings that make every bite fresh and satisfying. It is the kind of dish that gets everyone gathered around the table, hungry and happy.
The first time I made these nachos, it was for a spontaneous weekend brunch with friends. Everyone dove in, and the platter was empty in minutes. Now, they are a staple any time we host a big breakfast or want comfort food with a healthy twist.
Ingredients
- Tortilla chips: crispy base that holds up to toppings choose a sturdy thick cut brand to prevent sogginess
- Firm tofu: for the scramble giving a fluffy egg like texture select firm or extra firm for best results
- Olive oil: helps the tofu brown and adds healthy fats look for a fresh fruity oil
- Turmeric powder: gives the scramble a golden eggy color use bright yellow turmeric for best color
- Ground cumin: adds warm earthy notes choose pre ground or toast whole seeds for deeper flavor
- Smoked paprika: brings subtle smokiness Spanish varieties give the richest flavor
- Garlic powder: infuses the tofu and cheese sauce with savory depth opt for a fresh batch for best taste
- Salt and black pepper: essential for flavor balance use kosher salt and freshly cracked pepper
- Red bell pepper: sweet crunch and color pick one that feels heavy for its size
- Red onion: sharp bite and flavor choose a firm glossy bulb
- Tomato: adds juicy freshness opt for ripe tomatoes for maximum taste
- Avocado: for creamy balance get a just ripe avocado that yields to gentle pressure
- Fresh cilantro: for a pop of herbiness choose vibrant green leaves
- Jalapeno: optional for heat look for a glossy jalapeno without blemishes
- Raw cashews: base for a creamy cheese sauce use whole unsalted cashews and soak for ultra creaminess
- Unsweetened plant milk: thins cheese sauce choose soy oat or almond with neutral flavor
- Nutritional yeast: savory cheesy flavor pick fortified brands for a vitamin B twelve boost
- Lemon juice: brightens the cheese sauce freshly squeezed for best zing
- Salsa or pico de gallo: tangy topping use your favorite store bought or homemade
- Green onions: fresh crunch scatter over the top for flavor contrast
- Lime wedges: for a finishing squeeze of brightness select juicy limes with a thin skin
Instructions
- Prepare the Vegan Cheese Sauce:
- Blend soaked cashews, unsweetened plant milk, nutritional yeast, fresh lemon juice, garlic powder, turmeric, and salt on high until very smooth and creamy. Scrape down the blender as needed and taste for seasoning. Set the sauce aside.
- Make the Tofu Scramble:
- Heat olive oil in a large skillet over medium heat. Crumble firm tofu into bite sized pieces and add to the skillet with turmeric, cumin, smoked paprika, garlic powder, salt, and black pepper. Cook for five to seven minutes stirring regularly until the tofu is heated through and just golden on the edges. Set aside.
- Sauté the Veggies:
- In the same skillet, add a bit more oil if needed. Sauté the diced red onion and bell pepper for three to four minutes until just softened but still colorful. They should be fragrant and slightly tender. Remove from the heat.
- Assemble the Nachos:
- Spread tortilla chips in a single layer on a large baking sheet or an oven safe platter. Gently layer the tofu scramble and sautéed veggies evenly over the chips. Add diced tomato, then drizzle over half of the vegan cheese sauce.
- Warm the Nachos:
- Place the baking sheet under the broiler for two to three minutes to heat everything through and slightly crisp the chips. Watch carefully to avoid burning.
- Add the Final Toppings:
- Remove from the oven and top immediately with diced avocado, fresh jalapeno slices if using, salsa or pico de gallo, green onions, and chopped cilantro. Drizzle with the remaining cheese sauce for extra decadence.
- Serve Right Away:
- Present the nachos with lime wedges for squeezing and let everyone dig in while still hot and fresh.
Save My personal favorite in this recipe is the homemade vegan cheese sauce. Its silkiness brings everything together and always gets requests for the recipe. The first time I made this at a family brunch, even the skeptics went back for seconds and it is still talked about as the best breakfast nachos ever.
Storage Tips
These nachos are best enjoyed fresh but you can store leftovers in an airtight container for up to two days. For best texture, keep the tortilla chips, toppings, and cheese sauce separate until ready to reheat and reassemble. Reheat the tofu scramble and cheese sauce gently in a skillet or microwave before topping fresh chips. Avoid storing with avocado or salsa on as they will make the chips soggy.
Ingredient Substitutions
If you need a nut free version swap the cashews for sunflower seeds in the cheese sauce. You can use any unsweetened non dairy milk and pinto or black beans can replace or supplement the tofu scramble. Try oat based cream or vegan sour cream if you want a store bought shortcut.
Serving Suggestions
Serve these nachos alongside fresh fruit salad, a green smoothie, or iced coffee. For a more filling meal add a side of spicy breakfast potatoes. They also work as a fun breakfast for dinner or as an appetizer for a brunch party.
Cultural and Seasonal Adaptations
This Tex Mex inspired dish is flexible for seasonal changes. Try using grilled corn in summer or roasted sweet potatoes in autumn. In spring, top with thinly sliced radish and lots of fresh herbs. Add a drizzle of your favorite hot sauce or even vegan chorizo for extra flavor.
Save These nachos are guaranteed to bring smiles and satisfy every appetite. Make them on your next lazy weekend morning for a memorable breakfast feast.
Recipe FAQ
- → Can I make this nut-free?
Yes, substitute sunflower seeds for cashews in the cheese sauce to create a nut-free version of these nachos.
- → What chips work best?
Use sturdy, thick-cut tortilla chips to hold up to toppings and prevent sogginess when layering ingredients.
- → How do I add more protein?
For extra protein, add black beans or pinto beans to the layers before baking and topping the nachos.
- → Can I prepare components ahead?
You can prep tofu scramble, cheese sauce, and raw veggies in advance, then assemble and heat just before serving.
- → Is this dish gluten-free?
The dish is gluten-free if you choose certified gluten-free tortilla chips and double-check all packaged ingredients.
- → What drinks pair well with these nachos?
Try serving with a fresh fruit smoothie, iced coffee, or cold brew for a complete and refreshing brunch experience.