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Crispy Tofu Nachos

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8-10 servings
10 minutes
25 minutes
Ingredients
  • 15 ounces extra firm tofu, drained
  • 1 tablespoon olive oil
  • 1/2 package taco seasoning
  • 1 cup part-skim mozzarella cheese
  • 1 avocado, mashed
  • 1 bag Food Should Taste Good™ Jalapeño Tortilla Chips
  • 1 1/4 cups part-skim cheddar cheese
  • 1 habanero, seeded and chopped
  • 1 jalapeno, seeded and chopped
  • 1/2 can (2 ounces) mild green chiles
  • 1 (14 ounce) can of diced tomatoes, drained
  • fresh cilantro for garnish
Directions
  1. Preheat oven to 425 degrees F.
  2. Grease a baking sheet with nonstick cooking spray.
  3. Wrap the tofu in paper towel and stack heavy plates on top to drain the water.
  4. Remove wet paper towels and repeat 2 more times.
  5. Once drained, slice the tofu into 1-inch cubes.
  6. Toss with olive oil and taco seasoning.
  7. Place in an even layer and bake for about 20 minutes.
  8. Use a spatula to break the tofu around and bake another 20 – 25 minutes, or until crispy.
  9. To make the nachos, reduce the heat to 350 degrees F.
  10. Grease an oval baking dish with nonstick cooking spray.
  11. Arrange a layer of the tortilla chips along the bottom.
  12. Top with tofu and 1 cup of the cheeses (I mixed mine for flavor).
  13. Add a few pieces of jalapeños.
  14. Top with more chips, more tofu, diced tomatoes and another 1 1/2 cup of cheese.
  15. Top cheese with the rest of the jalapeños, habaneros, tofu, green chilies and rest of the cheese.
  16. Bake for about 15 – 20 minutes, or until cheese is melted.
  17. Top with cilantro and avocado.
  18. Serve immediately.
  19. Recipe by Claire Gallam from The Realistic Nutritionist.