These vegan breakfast nachos are loaded with flavor and perfect for a hearty morning meal. The tofu scramble provides a satisfying protein boost, while the refried beans add richness and texture. The cashew queso brings creamy decadence without any dairy, making these nachos entirely plant-based and delicious.
Ingredients: 1 block extra-firm tofu, crumbled. 1 tablespoon olive oil. 1/2 teaspoon turmeric. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. 1 can refried beans. 1 cup raw cashews, soaked overnight. 1/2 cup nutritional yeast. 1/2 cup water. 1/4 cup diced tomatoes. 1/4 cup diced green onions. 1/4 cup sliced jalapenos. 1 bag tortilla chips.
Instructions: Warm the oven up to 175F 350C. Put olive oil in a pan and heat it over medium-low heat. Turmeric, garlic powder, onion powder, salt, and pepper should all be added. For about 5 to 7 minutes, stir the tofu every now and then until it gets a light brown color. Put soaked cashews, nutritional yeast, water, and salt in a blender. If you need to, add more water to get the consistency you want. Blend until smooth and creamy. For the chips, spread them out on a baking sheet. Put some refried beans on top of the chips, then the tofu scramble. Put cashew queso on top of the nachos. Put diced tomatoes, green onions, and sliced jalapenos on top. After the oven is hot, bake the nachos for 10 to 12 minutes, or until they are warm all the way through. Serve hot, and if you want, add more toppings on top.
Prep Time: 15 minutes
Cook Time: 10 minutes
Jennifer Crow
