Tuesday, January 23, 2018

Loaded Vegan Nachos With Easy Scrambled Tofu


With the big game coming up soon (and let's be honest, I don't watch football) it's a great time to think about stuffing your face with appetizers. I might even watch a little bit of football if somebody puts out a selection of tasty, plant-based treats. And the awesome thing is that tasty doesn't have to mean completely free of nourishment.

Nachos are the perfect example. Load up tortilla chips with a whole bunch of delicious and mostly healthy toppings and you have yourself a game-day snack that will satisfy the munchies and offer up vitamins, minerals and fibre too! It's a win-win (although the game won't be). Nothing beats nachos with a whole load of traditional toppings - except maybe nachos with scrambled tofu on top. Yep, scrambled tofu. Stay with me.



I developed this delicious recipe for Loaded Vegan Nachos With Easy Scrambled Tofu out of necessity. Necessity as in, I was hungry for lunch and I couldn't find anything suitable in the fridge. Sometimes in desperation I turn to nachos for lunch. On that particular day, I took all that I could find in the fridge, loaded it onto tortilla chips and popped my new masterpiece in the oven.

What was in the fridge included leftover scrambled tofu. In this recipe, I have called for only one cup of scrambled tofu, because I suggest you make the scrambled tofu for breakfast and save a cup to make nachos for lunch, a snack or even dinner later on. This scrambled tofu incorporates black beans, salsa and nutritional yeast, so the flavours are perfect for nachos. And it's super easy to make.
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I happened to have leftover cooked sweet potatoes and rice in the fridge on that particular day too, and both items turned out to be lovely on my vegan loaded nachos. If you plan it all well, you can have sweet potatoes and rice with your dinner the night before and save some for your nachos the next day. To review, sweet potatoes and rice with dinner one night, tofu scramble the next morning and loaded nachos later on. Sound good?


The rest is easy peasy. The recipe calls for shredded vegan cheese, diced tomatoes, red onion slices, shredded lettuce, diced avocado and vegan sour cream (to serve). Of course, you could also add black olives, sauteed mushrooms (put them in the tofu scramble), hot peppers, cilantro, corn niblets, capers, green onions, refried beans or really anything that speaks to you.


I cooked my loaded vegan nachos up in a cast iron pan, but you can also use a cookie sheet lined with parchment paper. The beauty of that is you can pick up the parchment paper and move your nachos easily to a plate or serving dish.


Whether you're planning to have friends over for the big game or you are just desperate for a warm and tasty lunch, I hope you'll enjoy these Loaded Vegan Nachos With Easy Scrambled Tofu.

How about you? Do you watch the big game? If so, do you load up on snacks? Would you eat loaded nachos for lunch and/or dinner? What toppings would you use?


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Loaded Vegan Nachos With Easy Scrambled Tofu



by Joann MacDonald
Keywords: appetizer vegan vegetarian Super Bowl
Ingredients (4 servings)
  • 6 to 8 cups tortilla chips
  • 1 cup Easy Scrambled Tofu (recipe below)
  • 1/2 cup cubed, cooked sweet potatoes
  • 1/2 cup cooked brown or white rice
  • 3/4 to 1 cup shredded vegan cheddar
  • 1 Roma tomato, diced
  • red onion slices, shredded lettuce, diced avocado
  • vegan sour cream (to serve)
For the Quick Scrambled Tofu
  • 1/2 tablespoon olive oil
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 350g extra-firm tofu
  • 2 tablespoons soy sauce or Bragg's liquid soy seasoning
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/4 tsp salt
  • 1/2 cup black beans
  • 1/2 tablespoon nutritional yeast
  • 1/4 cup salsa
Instructions

Preheat oven to 350 degrees Fahrenheit or 175 degrees Celsius.
In a large cast iron pan or on a baking sheet lined with parchment paper, spread out half of the tortilla chips. Top with half each of the Easy Scrambled Tofu (recipe below), sweet potatoes, rice, cheese and tomatoes. Repeat with remaining tortilla chips and toppings.
Cook for 8 to 10 minutes until cheese is melted and edges of tortilla chips are crispy.
Top with red onion slices, shredded lettuce and diced avocado. Serve with vegan sour cream.

For the Quick Scrambled Tofu
Add oil to a large saucepan. Heat over medium heat. Saute the onions for a few minutes, until translucent. Add garlic and saute for 1 minute. Crumble in tofu. I like to use my fingers to break it up, but you can also use a fork. Stir.
Add soy sauce or Bragg's, spices and salt. Stir. Saute for about 8 to 10 minutes until liquid has evaporated from tofu and the mixture is lightly browned. Stir in black beans, nutritional yeast and salsa and cook for another 2 to 3 minutes. Remove from heat.
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2 comments:

  1. Hi Joann,

    OMG! This looks delicious! Wow! A Master Piece indeed. What a great idea to make for the big game coming up. By the way, I watch Soccer (of course!), Hockey and "American Football"...Because Football = Soccer. :o)

    ReplyDelete
    Replies
    1. Aww, thanks so much Gabriela! I only watch the sports games my kids play. My son used to play soccer (football hehe) and now he plays basketball. Enjoy the big game!

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