Vibrant nachos with tofu, veggies, and creamy cheese sauce offer a hearty, flavorful plant-based breakfast or brunch.
# Components:
→ Nachos Base
01 - 7 oz sturdy tortilla chips
→ Tofu Scramble
02 - 7 oz firm tofu, drained and crumbled
03 - 1 tablespoon olive oil
04 - 1/4 teaspoon turmeric powder
05 - 1/4 teaspoon ground cumin
06 - 1/4 teaspoon smoked paprika
07 - 1/2 teaspoon garlic powder
08 - Salt and black pepper, to taste
→ Breakfast Veggies
09 - 1 small red bell pepper, diced
10 - 1 small red onion, finely chopped
11 - 1 small tomato, diced
12 - 1 small avocado, diced
13 - 2 tablespoons fresh cilantro, chopped
14 - 1 jalapeño, thinly sliced (optional)
→ Vegan Cheese Sauce
15 - 3.5 oz raw cashews, soaked 20 minutes and drained
16 - 1/2 cup unsweetened plant milk
17 - 2 tablespoons nutritional yeast
18 - 1 tablespoon lemon juice
19 - 1/2 teaspoon garlic powder
20 - 1/4 teaspoon ground turmeric
21 - Salt, to taste
→ Garnishes
22 - 3 tablespoons salsa or pico de gallo
23 - 2 tablespoons sliced green onions
24 - Lime wedges, for serving
# Directions:
01 - Process soaked cashews, plant milk, nutritional yeast, lemon juice, garlic powder, turmeric, and salt in a blender until completely smooth and creamy. Taste and adjust seasonings as desired. Reserve.
02 - Heat olive oil in a large skillet over medium heat. Add crumbled tofu, turmeric, cumin, smoked paprika, garlic powder, salt, and black pepper. Sauté, stirring frequently, for 5 to 7 minutes until heated through with a light golden color. Set aside.
03 - In the same skillet, optionally add a bit more oil. Sauté the chopped red onion and diced bell pepper for 3 to 4 minutes until just softened.
04 - Arrange tortilla chips on a large baking sheet or ovenproof platter. Evenly top with tofu scramble, sautéed vegetables, diced tomato, and half the vegan cheese sauce.
05 - Place nachos under the broiler for 2 to 3 minutes to warm through and achieve a slight crisp.
06 - Remove from oven. Garnish with diced avocado, jalapeño slices, salsa or pico de gallo, green onions, and cilantro. Drizzle with remaining vegan cheese sauce.
07 - Serve immediately with lime wedges on the side.
