Loaded Vegan Nachos

vegan nachos supreme

The Easiest Loaded Vegan Nachos Recipe

Loaded Vegan Nachos are one of my go-to easy dinners because they take minimal effort, time and dishes. For this specific recipe we only need to worry about washing 1 sheet pan, 1 bowl and a few plates! You’ll also love how easy they are to modify and adjust to your taste. 
Enjoy these nachos while watching your favorite TV show or on movie night. They are the perfect comfort food because they are also nutrient-dense and protein-packed!
vegan nachos

Tips & Substitutes:

There are two methods of cooking the ground tofu; oven and stove top. I recommend using the oven to achieve a better texture for your tofu, it’s a bit chewier/meatier.
Baked tofu on left and sautéed tofu on the right:
As you can see the left tofu has a more meaty texture and is less “crumbly”. The tofu on the right is softer and has a close texture to scrambled eggs. Both are delicious tasting because they are made with the same ingredients/seasonings so it is just the texture that differs.
Here is the recipe for my vegan “queso”. If you don’t have a carrot you can also use turmeric. It’s mostly for the color! I’ve done many varieties of this sauce and it always comes out delicious
  •  1/2 medium carrot
  •  ½ cup cashews, soaked
  • 1 jalapeño in vinegar
  • 3 tbsp jalapeño vinegar
  • ¼ cup nutritional yeast
  • 1 tbsp lemon juice
  • ½ cup water
  • ½ small potato
  • 1 tbsp garlic, minced
  • Salt and pepper to taste
For full recipe click on this link.

Other Ingredients for the Loaded Vegan Nachos:

Guacamole: Super easy to make, click here for my favorite guacamole recipe.
Beans: Canned beans are always easy but feel free to use freshly boiled beans as well!
Salsa: My favorite red salsa is the simplest salsa ever. Click here to check it out, also feel free to use your favorite! My favorite roasted green salsa (salsa verde) would also go well with these nachos. Click here for the salsa verde recipe.
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Loaded Vegan Nachos

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  • Author: Anna Rios
  • Total Time: 40 minutes


  • 1/2 bag of tortilla chips
  • 2 cans of beans of your choice
  • 1/2 onion
  • 2 tomatoes
  • 12 jalapenos
  • 2 avocados
  • 1/2 cup of coriander
Ground tofu:
  • 1 packet extra protein tofu (extra firm will do)
  • 1/2 cup of vegetable broth
  • 2 tablespoons avocado oil
  • 2 tablespoons Tamari or soy sauce (low sodium)
  • 1 teaspoon chili powder
  • 3 tablespoons nutritional yeast
  • 1/2 teaspoon cayenne powder (optional, spicy)
  • 1 teaspoon of cumin
  • 1 teaspoon garlic powder
  • Salt and pepper to taste


Oven option (recommended):
  1. Preheat the oven to 400 F (204 C).
  2. Press the tofu dry, and crumble it with your hands. It should look like meat.
  3. Drizzle the cookie sheet or line with parchment paper and spread the crumbled tofu evenly throughout.
  4. Bake the tofu for 7-8 minutes, take it out and flip / mix, put back for another 7-8 minutes.
  5. Once the tofu has baked for 14-16 minutes, remove it and dip it into the mixture inside the mixing bowl. Incorporate well.
  6. Place the seasoned tofu back on the baking sheet and bake for another 8-10 minutes.
  7. Take the tofu out of the oven and let it cool for about 10 minutes.
Stove option:
  1. Turn a large skillet over medium heat.
  2. Press the tofu dry, and crumble it with your hands. It should look like meat.
  3. Add vegetable broth, avocado oil, nutritional yeast, and all other spices to a mixing bowl. Beat well.
  4. Add the mixture to the stove and cook for 8-10 minutes until golden brown and mostly dry.


  1. Assemble the nachos to your liking. I usually make: tortilla chips> ground tofu> beans> queso/cheese
  2. Place in oven for 10 minutes.
  3. Take out and add jalapenos> tomatoes> onions> guacamole> cilantro.
  • Prep Time: 10
  • Cook Time: 30


  • Serving Size: 10 servings

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