Ingredients
Scale
- 1/2 bag of tortilla chips
- 2 cans of beans of your choice
- 1/2 onion
- 2 tomatoes
- 1–2 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
Instructions
Oven option (recommended):
- Preheat the oven to 400 F (204 C).
- Press the tofu dry, and crumble it with your hands. It should look like meat.
- Drizzle the cookie sheet or line with parchment paper and spread the crumbled tofu evenly throughout.
- Bake the tofu for 7-8 minutes, take it out and flip / mix, put back for another 7-8 minutes.
- Once the tofu has baked for 14-16 minutes, remove it and dip it into the mixture inside the mixing bowl. Incorporate well.
- Place the seasoned tofu back on the baking sheet and bake for another 8-10 minutes.
- Take the tofu out of the oven and let it cool for about 10 minutes.
Stove option:
- Turn a large skillet over medium heat.
- Press the tofu dry, and crumble it with your hands. It should look like meat.
- Add vegetable broth, avocado oil, nutritional yeast, and all other spices to a mixing bowl. Beat well.
- Add the mixture to the stove and cook for 8-10 minutes until golden brown and mostly dry.
Nachos:
- Assemble the nachos to your liking. I usually make: tortilla chips> ground tofu> beans> queso/cheese
- Place in oven for 10 minutes.
- Take out and add jalapenos> tomatoes> onions> guacamole> cilantro.
- Prep Time: 10
- Cook Time: 30
Nutrition
- Serving Size: 10 servings
