The Plant-Powered Crowd-Pleaser You Didn’t Know You Needed
These loaded nachos with shredded tofu are crunchy, saucy, savory, and totally customisable. Tofu is a flavour sponge with superpowers, shred it to mimic the hearty bite of ground meat and each little bite soaking up the spices from my homemade taco seasoning.
There is something about a tray of loaded nachos that immediately bring people together. They are messy, indulgent and impossible to eat politely. These loaded nachos with shredded tofu take everything you love about classic nachos plate with a plant-based upgrade.
How to make loaded nachos with shredded tofu
Use extra firm tofu and press it between paper towels to remove all the liquid, before shredding the tofu on your box shredder’s largest side.
While the tofu is pressing, put together your taco seasoning mix, I have a homemade version but you can use your preferred mix, even store bought works well with this.
Fry the shredded tofu in a hot frying pan, with a little bit of oil to create a crisp outer layer. Add the taco seasoning and mix well to cover all tofu.
Then it is time to build your loaded nachos. Start with your favourite thick, sturdy tortilla chips. In Ireland where I live, I like these Blanco Nino, sturdy enough to hold even the most loaded nachos. Spread them out in an oven proof form.
Add the crispy tofu on top of the chips, followed by a can of cooked beans, salsa and shredded cheese. Every layer adds its own texture and flavour, slowly building a tower of goodness, all melting together in the oven.
Straight from the oven, add the finishing touches, a dollop of sour cream, a squeeze of lime and any extra cut vegetables you like.
Substitutes
Make the loaded nachos vegan by using vegan cheese and vegan sour cream. Check your salsa that it is vegan before adding it.
I have a minced meat version of this recipe as well.
Freezable
Loaded nachos are best eaten fresh from the oven to ensure the best balance between crunch and creaminess. But that does not mean you cannot freeze parts of it. I often make extra shredded tofu taco and freeze to make these loaded nachos even quicker to put together the next time.
Big batch cooking tips
For larger occasions, increase the size of your oven tray to use. Only the size of your oven limits how large your loaded nachos can be.
Other recipes you might like
My go-to recipe for re-fried black beans is a great addition to the loaded nachos.
For another vegan and budget friendly recipe, try my vegan rice and beans.
These loaded nachos with shredded tofu is proof that plant-based food can be just as bold and crave worthy as the classic. It is about stacking flavour and not be afraid to try something new.
Vegetarian loaded nachos
Ingredients
- 4 tbsp taco seasoning see below
- 400 g tofu pressed
- Oil to fry
- 400 g mixed beans
- 100 g shredded cheese
- 90 g nacho chips
- 150 g salsa
Taco seasoning
- 2 tsp paprika
- 2 tsp chili
- 4 tsp cumin
- 2 tsp oregano
- 2 tsp salt
- 1 tsp sugar
Optional extras
- Creme fraiche
- Lettuce
- Cucumber
Instructions
- Press tofu between paper towels.
- Mix your taco seasoning, if not already done.
- Set oven to 200 °C (390 °F)
- Shred the tofu on the largest side of your box shredder.
- Add oil to a frying pan and add shredded tofu, let it cook for a bit and get some colour before adding adding taco seasoning. Mix well and let cook together until all tofu is covered in the seasoning.
- Set aside and let cool off a bit.
- Drain the beans and shred the cheese.
- Add nacho chips in one layer in an oven proof dish.
- Spoon shredded tofu over chips.
- Spread the beans across the tofu.
- Spoon the salsa over the tofu and beans.
- Add the shredded cheese to cover everything.
- Bake in the middle of the oven for 15 minutes, check the cheese is melted and starting to brown.
- Take out of oven and serve with optional extra creme fraiche, lettuce and cucumber.
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