Loaded Vegetarian Nachos

We all have that occasional nachos craving and these Loaded Vegetarian Nachos will definitely hit the spot. These nachos have a secret ingredient that tastes just like meat, almost reminiscent of al pastor. The slightly crispy “meat” bits are packed with flavor from spices - a bit smokey and perfectly salty. These nachos are also loaded with caramelized onions, black beans, and sautéd sweet corn then topped with cherry tomatoes, jalapeños, and avocado for the perfect amount of freshness to balance everything out.

Loaded Vegetarian Nachos

The secret “meat” ingredient: tofu. Trust me, it doesn’t taste like tofu at all and it’s seriously amazing. Crumbled tofu is fried with lots of spices resulting in slightly spicy, smokey and salty crispy bits that pair perfectly with these cheesy nachos.

Ingredients

• 1 (16oz) package extra-firm tofu block

• 3 tablespoons cornstarch

• 4 tablespoons vegetable oil

• 1 small red onion, chopped 

• 1 teaspoon paprika 

• 1/2 teaspoon smoked paprika 

• 1/2 teaspoon cumin 

• 2 teaspoons chili powder 

• 1/2 teaspoon onion powder 

• 1/2 teaspoon garlic powder

• 1/4 teaspoon cayenne pepper 

• 1/2 teaspoon salt

• Tortilla chips

• 1 (15oz) can black beans, drained and rinsed

• 1 cup corn (frozen or fresh is fine)

• 2 1/2 cups shredded cheddar cheese

• 1/2 lime

Toppings:

• Cherry tomatoes, sliced

• Jalapeños, sliced

• Avocado, cubed

• Cilantro, chopped

• Green onion, sliced

Directions

1. Remove excess liquid from tofu: Slice the tofu block into equal pieces. Position the slices in the middle of a clean dish towel (or paper towels). Fold the towel over the tofu and using your hands press down on the tofu until the towel absorbs a good amount of liquid. Move the slices to a dry part of the towel, fold over and press again. It’s okay if the tofu smashes a bit. If using paper towels, toss the towels once they are soaked and repeat a couple more times using fresh paper towels, until towels no longer get soaked.

2. Preheat oven 450°F and lightly grease a 9 x 13-inch sheet pan.

3. Crumble the tofu into small pieces into a bowl and mix in the cornstarch.

4. Heat 2 tablespoons of the vegetable oil in a pan over medium-high heat (cast-iron is best if you have one). Add some of the chopped red onion (reserving some for topping) and cook for a couple of minutes, until edges begin to brown and caramelize.

5. To the pan, add the crumbled tofu, all of the spices, and the remaining 2 tablespoons of oil. Mix together and cook for about 10 minutes, stirring every once in a while, until slightly crispy.

6. In another pan, sauté the corn in a little bit of oil over medium heat until edges begin to brown.

7. Arrange the tortilla chips on the sheet pan. Sprinkle about half of the cheese over the chips. Add the tofu, corn, and drained beans. Add the rest of the cheese.

8. Bake for about 5-10 minutes until cheese is melted.

9. Squeeze the juice from half the lime evenly over the nachos then load it up with all of the toppings!