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.

Difficulty: Medium

Hands-on: 25 minutesTotal: 2 hours

Serves: 8

Ingredients

  • 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

Directions

  • 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.

Recipe Information

Serves: 8

Ingredients

  • 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

Directions

  • 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories350
Total Fat21g
Saturated Fat7g
Cholesterol30mg
Sodium790mg
Total Carbohydrate20g
Dietary Fiber2g
Sugars2g
Protein19g