Cheesy and Picante Tex-Mex Tofu Nachos
with Avocado-Tomato Pico
We've combined all the best Tex-Mex flavours and rounded them up for this veggie nacho recipe. Tofu crumbles are sautéed with a smoky spice blend before being broiled to gooey perfection. Topped with a bright DIY avocado pico, it's time to saddle up for a tasty dinner.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Tofu
(Contains Soy May contain Wheat)
85 g
Tortilla Chips
(May contain Sesame, Milk)
1 unit(s)
Avocado
1 unit(s)
Red Onion
1 unit(s)
Tomato
1 unit(s)
Jalapeño
7 g
Cilantro
1 cup
Monterey Jack Cheese, shredded
(Contains Milk)
2 tbsp
Chipotle Sauce
(Contains Egg, Milk, Mustard, Soy May contain Sulphites, Tree nuts, Fish, Wheat, Egg, Sesame, Gluten, Mustard, Soy, Crustaceans, Milk)
1 tbsp
Seasoned Rice Vinegar
(Contains Sulphites May contain Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
6 g
Southwest Spice Blend
(May contain Peanuts, Sulphites, Sesame, Triticale, Milk, Tree nuts, Mustard, Wheat, Soy)
2 tbsp
Tomato Sauce Base
(May contain Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)
Not included in your delivery
3 tbsp
Oil*
¼ tsp
Sugar*
tsp
Salt*
tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Peel, then cut onion into 1/4-inch pieces.
- To a large bowl, add vinegar, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil. Stir to mix.
- Add a quarter of the onions. Stir to coat.
- Heat a large non-stick pan over high.
- While pan heats, pat tofu dry with paper towels, then crumble into pea-sized pieces.
- When hot, add 1 1/2 tbsp (3 tbsp) oil, tofu and remaining onions. Cook for 5-7 min, stirring often, until onions are tender and tofu is golden.
- Remove from heat. Add Southwest Spice Blend and Tomato Sauce Base. Season with salt and pepper. Stir to coat.
- While tofu cooks, cut tomato into 1/4-inch pieces.
- Peel, pit, then cut avocado into 1/4-inch pieces.
- Roughly chop cilantro.
- Core, then thinly slice jalapeño removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños.)
- On a parchment-lined baking sheet, arrange tortilla chips. Drizzle with 1 tbsp (2 tbsp) oil. Toss to coat.
- Bake in the middle of the oven for 2-3 min, until warmed through.
- While chips bake, add tomato, avocado, half the cilantro and half the jalapeño to the bowl with onions. (Tip: Like things spicy? Add all the jalapeño.) Season with salt and pepper. Stir to mix.
- Top with chips with tofu mixture.
- Sprinkle cheese over top.
- Return chips to the middle of the oven and bake for 4-6 min, until cheese has melted.
- Dollop pico over top, or serve on the side for scooping, if desired.
- Drizzle chipotle sauce over top.
- Sprinkle remaining cilantro over top.
- Divide nachos between plates or serve directly on baking sheet, if desired.