Cheesy Tex-Mex Tofu Nachos
with Avocado-Tomato Pico and Chipotle Sauce
We've lasso-ed all the best tex-mex flavors and rounded them up for this veggie nacho recipe! Tofu crumbles are sautéed with a smoky sauce before being broiled to gooey perfection. Topped with a bright DIY avocado pico, it's time to saddle up for a tasty dinner!
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)
85 g
Tortilla Chips
1 unit(s)
Avocado
1 unit(s)
Red Onion
1 unit(s)
Tomato
7 g
Cilantro
½ cup
Cheddar Cheese, shredded
(Contains Milk)
½ cup
Monterey Jack Cheese, shredded
(Contains Milk)
4 tbsp
Chipotle Sauce
(Contains Egg, Milk, Mustard, Soy May contain Egg, Fish, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
2 tbsp
Tomato Sauce Base
(May contain Wheat, Crustaceans, Soy, Milk, Sesame, Fish, Sulphites, Mustard, Egg)
1 tbsp
Tex-Mex Paste
(Contains Mustard May contain Fish, Milk, Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg)
1 tbsp
Seasoned Rice Vinegar
(Contains Sulphites)
Nutrition Values
Utensils
Instructions
- Cut tomato into 1/4-inch pieces.
- Peel, then cut onion into 1/4-inch pieces.
- Peel, pit, then cut avocado into 1/4-inch pieces.
- Roughly chop cilantro.
- Add vinegar, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Stir to mix.
- Add half the onions. Stir to coat.
- Heat a large non-stick pan over medium-high heat.
- While pan heats, pat tofu dry with paper towels, then crumble into pea-sized pieces.
- When hot, add 1 tbsp (2 tbsp) oil then tofu and remaining onions. Cook, stirring often, until tofu is golden-brown all over, 6-7 min.
- Sprinkle over half the tex mex seasoning overtop. Season with salt and pepper. Stir to mix.
- Remove pan from heat.
- Arrange tortilla chips on a parchment-lined baking sheet. Drizzle with 1 1/2 tbsp oil, then season with remaining Tex mex seasoning. Season with salt and pepper, then toss to coat.
- Bake in the middle of the oven until warmed through, 2-3 min.
- While chips bake, add tomato avocado and half the cilantro to bowl with onions. Season with salt and pepper. Stir to mix.
- Top with chips with tofu mixture.
- Sprinkle monterey and cheddar cheese overtop.
- Return chips to the middle of the oven and bake until cheese has melted, 2-3 min.
- Dollop pico over top.
- Drizzle with chipotle sauce.
- Sprinkle remaining cilantro overtop.
- Divide nachos between plates or serve directly on baking sheet.