I didn’t have intentions on making nachos today, let alone vegan nachos! I love when recipes are unexpectedly created by just pulling items out of the fridge. I happened to have all the ingredients for nachos (great choice anyway, in my opinion) and I decided to go vegan. Finally, I can use that slab of tofu I had no idea what to do with.

Nachos are known for being jam-packed and loaded with toppings. Just because this version is vegan and a lighter fare, does not mean it’s lacking in flavor at all. This is an ideal party dish (or for a lonely Friday night Netflix session), and I bet no one would suspect it contains a meat substitute: tofu! With adequate time marinating and then browning on the skillet, one may assume it were ground beef or turkey.

Of course you can modify it to your liking (like adding a meat protein or cheese), but allow your taste buds to be surprised with this version. This is also a great dish to serve when you're having a tailgate or a party with vegetarian or vegans guests.

vegan nachos w/ lime + cumin tofu

10 min prep + 20 min cook time, serves 4-6


8 - 10 corn tortillas
2 tablespoons olive oil (and as needed)
½ lb firm tofu, drained
2 garlic cloves, minced
2 + 1 ½ tablespoons ground cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
1 teaspoon onion powder
⅛ teaspoon cayenne pepper
½ tablespoon worcestershire sauce
sea salt and freshly ground black pepper
1 roma tomatoes, diced
¼ red onion, diced
¼ cup scallion, sliced
2 limes, one juiced and one sliced
handful cilantro, roughly chopped


Using your hands, crumble the tofu in a large bowl and add the lime juice, worcestershire sauce, cumin, chili powder, smoked paprika, onion powder, cayenne pepper, salt, and pepper until well combined. Drizzle the soy sauce over and mix thoroughly. Set aside in the fridge for at least 30 minutes.

In a large bowl, add the tofu. lime juice, and cumin. Mx until the tofu is crumbled and thoroughly saturated.over and marinate the tofu overnight.

Preheat the oven to 350 degrees F. Stack the tortillas and cut into 6 equal shaped wedges.

Place the tortillas onto a large foil lined baking sheet. Drizzle with one tablespoon of olive oil and carefully massage onto both sides of the tortilla, as not to tear them.

Spread amongst the baking sheet and lightly sprinkle with salt. Depending on the size of the sheet, you may need divide into two batches. Bake until they begin to golden and slightly curl at the tips, after about 10 minutes. Flip over and cook for another 10 minutes. Remove from oven and set aside to cool.

Heat the other tablespoon of olive oil in a large skillet on a medium low flame. Add the minced garlic.

After a minute or two, add the tofu to the skillet and cook until it its firm and browned. Transfer to a paper towel lined plate to absorb any excess oil.

Begin to assemble the nachos on a large serving plate. First, place the tortilla chips, then layer the tofu on top, followed by the onions, tomatoes, scallions, and cilantro. Serve immediately with line slices on the side.

4 thoughts on “VEGAN NACHOS w/ LIME + CUMIN TOFU

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