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Loaded Vegan Nachos

  • Author: Anna Rios
  • Prep Time: 10
  • Cook Time: 30
  • 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.


  • Serving Size: 10 servings