Crispy Tofu Nachos
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Tofu replaces ground beef in these cheesy nachos, making them a healthier option for a fun family snack.
Hands-on: 25 minutesTotal: 2 hours
- 1 block (15 oz.) extra-firm tofu
- 1 Tbsp. olive oil
- ½ package (1 oz.) taco seasoning
- 1 bag (5.5 oz.) Food Should Taste Good Jalapeño Tortilla Chips
- 1½ cups low-fat Cheddar cheese
- 1½ cups part-skim mozzarella cheese
- 1 medium jalapeño pepper, seeded and chopped
- 1 can (14 oz.) diced tomatoes, drained
- 1 small habanero pepper, seeded and chopped
- ½ can (4 oz.) mild green chilies
- 1 medium ripe avocado, peeled, pitted, and mashed
- ½ cup chopped fresh cilantro
- Preheat oven to 425°F. Grease a baking sheet with gluten-free nonstick cooking spray. Wrap the tofu in paper towels and stack heavy plates on top to drain the water. Remove wet paper towels and repeat 2 more times.
- Once drained, dice the tofu into ½" cubes. In a large bowl, toss tofu with olive oil and taco seasoning. Cover with plastic wrap and chill for at least 1 hour. After an hour, spread tofu in an even layer on the baking sheet and bake for 20 minutes. Use a spatula to break the tofu apart and bake for another 20–25 minutes, or until crispy. Remove from oven and set aside.
- Reduce heat to 350°F. Grease an oval baking dish with gluten-free nonstick cooking spray. Arrange a layer of the tortilla chips along the bottom. Top with a third of the tofu, ½ cup Cheddar, ½ cup mozzarella, and half of the sliced jalapeño pepper. Add another layer: more chips, more tofu, tomatoes, ½ cup Cheddar, and ½ cup mozzarella. Finally, top with habanero pepper, chilies, remaining jalapeño, and remaining cheese.
- Bake for about 15–20 minutes, or until cheese is melted. Garnish nachos with avocado and cilantro. Serve immediately.