Vegetarian loaded nachos
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.
Servings: 6 portions
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.