Today I’m sharing a nacho recipe with a twist that’s so flavorful, you’ll want to make it again and again! I’ve revamped my favorite tofu sauce recipe to suit these Southwestern-inspired nachos. These nachos are a delicious twist on classic vegan nachos, they’re loaded with green chiles, corn, olives, and a creamy sauce. Totally delicious and easy to make!
These nachos came about after a morning spent watching endless House of Cards episodes. Thomas and I were craving something salty and crunchy for lunch but hadn’t gone grocery shopping so I rummaged the cabinets and fridge to see what I could come up with. I remembered that I still had some tofu sauce leftover from the day and the idea for tofu sauce nachos came to me instantly! I preheated the oven and spread out our nachos on a tray then loaded them with all the toppings I could find. It came out so delicious that Thomas said he wanted more for dinner that night! I knew that it was definitely blog worthy so I hope you all enjoy it as much as we did!
Southwestern Vegan Nacho Recipe (Gluten-Free, Nut-Free)
For the nachos:
16 oz bag of non-gmo corn tortilla chips
4 oz can green chiles
4 oz can sliced black olives
1 bag of frozen organic corn
For the tofu sauce:
14 oz extra firm tofu, drained and pressed
1/2 cup filtered water
1/4 cup extra virgin olive oil
1/4 cup reduced sodium tamari*
1/2 lemon, juiced
3 tablespoons nutritional yeast
1/2 tsp sea salt
1/4 tsp of the following: coriander, cumin, garlic powder, ground black pepper, italian herbs, dried chives, paprika
1. Preheat the oven to 300 degrees. Cut the tofu into 4 long strips. Steam the tofu in a steamer basket over medium-high heat for 8 minutes. Remove from heat and let cool for 5 minutes.
2. Add all the tofu sauce ingredients to the food processer and process until completely smooth. Season to taste.
3. Line a baking tray with a baking mat or parchment paper. Spread all of the tortilla chips evenly then drizzle with tofu sauce. Sprinkle on the olives and chiles. Bake for 6-8 minutes, until the toppings have heated evenly.
4. Cook frozen corn to package directions. Remove the nachos from the oven and top with corn and diced avocado. Drizzle with lime if desired and serve immediately.