One Pan Loaded Tofu Nachos
This recipe serves around 2-6 people as a sharing platter
These vegan and gluten free loaded nachos are the perfect quick and simple comfort recipe to make for yourself or a small group of friends or family
Did I mention they're FREE FROM onion and garlic but still with HEAPS of flavour. The tofu topping (not the nacho sauce) is low FODMAP!
If you're low FODMAP or allergic, you will need to use Massel Australia vegan stock cubes [that are onion & garlic free!] - otherwise you can use any vegetable stock cubes.
Just ONE frying pan and ready in under 15 minutes. Ensure your pan is oven safe up to 180°C - I use GreenPan that’s PFOA & PFAS free
If you want to make my vegan nacho cheese sauce you'll also need a blender, but that's whipped up within minutes, you’ll just have one more thing to wash up.
Ideal for if you're hosting people for a games or movie night and want to make plant based and accessible snacks
The tofu topping is my plant based play on beef nachos. All the ingredients for the sauce are things you'll have in your kitchen and you don't need a specific nacho spice mix, although you can use that instead if you prefer!
Corn Tortilla Chips / Nachos
+ “Beef inspired”Tofu Topping
+ Plant based nacho sauce
+ Plant based grated cheese (I use Violife)
+ Topped with avocado, coriander, sour cream and any other toppings you fancy!
One large bag plain salted tortilla chips ~185g
Loaded Tofu Topping:
One regular sized packet firm tofu ~280g
1/2 tbsp olive oil
1 tbsp tomato paste
1 tsp marmite / yeast extract
2 tbsp nutritional yeast
2 tbsp soy sauce
1/2 tsp paprika
1 massel australia vegan [onion & garlic free] stock cube
1 tbsp apple cider vinegar
1.5 tsp maple syrup
[optional: chilli powder or cayenne pepper to taste if you like spice - I can't tolerate so don't include]
Extras for toppings:
~100-150g Grated Vegan Cheese
Coriander to garnish
Sour Cream or Oatly Greek Style Yoghurt [Optional: jalapeños, sweetcorn, freshly diced tomatoes]
Preheat the oven to 160° centigrade [fan and grill setting] or just grill setting if it’s not fan.
Mix all the sauce ingredients into a bowl and create a paste.
In an oven safe frying pan on a high heat over the hob, use your hands to crumble the tofu into small mincemeat type pieces.
Cover in the sauce and cook for ~5 mins on the high heat, stirring frequently, until some of the pieces begin to brown.
Remove from the pan temporarily and put the nachos in to cover the base of the pan.
Add the tofu on top.
Drizzle over some of your your nacho cheese sauce [bought or homemade from my recipe - scroll below for recipe].
Add your grated cheese
Add more nacho cheese sauce
Put the frying pan into the oven on the fan/grill or just grill setting for ~5-7 minutes or until the cheese on the top melts
Remove from the oven and serve immediately.
Top with slices of avocado, coriander, sour cream [or oatly greek style yoghurt]. You may also like to add other extras like sweetcorn, jalapeños or diced fresh tomatoes.
2 minute vegan nacho cheese sauce
1 cup cashews [pre-soaked in hot water for 10 mins and drained]
1.75 tbsp fresh lemon juice
3/4 cup nutritional yeast
1 tsp dijon mustard
200ml hot water with 2 Massel Australia onion & garlic free stock cubes dissolved inside
150g silken tofu [half a regular sized carton]
1 tsp salt [only add this after you’ve tried it in case you don’t like it too salty or using different stock cubes]
Combine all the ingredients [apart from the salt] in a high speed blender for ~30 seconds to 1 minute until smooth
Taste and add the salt if it isn’t too salty already. Blend again briefly
Add the sauce to your nachos according to your preference of the amount of sauce you like [stage 7]
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