Loaded Spiced Tofu Nachos with Peppers and 'Cheese' Sauce

"These vegan nachos are piled high with meaty tofu crumbles, crispy lettuce, roasted bell peppers, salsa, creamy guac and a vegan cheese sauce. Gluten-free and oil-free, yet so satisfying and delicious!"
-- @ellielikescooking

Recipe Intro From ellielikescooking

Looking to experiment with plant-based ground “meat”? This is the perfect recipe to play around. Roll over any leftover beans or veggies’s nacho toppers into tonight’s tacos.

This recipe is featured in our Weekly Meal Planner Email Newsletter. Sign up for it here to have 6 great dinner recipes (along with a full shopping list) delivered to your inbox every Sunday!

Jump to Section
  • Recipe Card
Prep time 30mins
Cook time 10mins
Serves or Makes: 2

Recipe Card

For the Tofu Crumbles


  • 1 (14 ounce) block firm tofu, crumbled
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon oregano
  • 2 tablespoons nutritional yeast
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 onion, chopped
  • 3 cloves garlic, minced

For the Vegan Cheese Sauce


  • 1/2 cup cashews, soaked overnight or in hot water for 1-2 hours
  • 1 tablespoon tamari, or soy sauce
  • 1/4 cup nutritional yeast
  • 2 teaspoons lemon juice
  • 1 clove garlic
  • 1/2 teaspoon paprika
  • 1/4 teaspoon turmeric
  • 1 cup soy milk
  • 1 large russet potato, steamed
  • 1 carrot, chopped and steamed

For the Guacamole


  • 1 avocado
  • 2 tablespoons red onion, finely chopped
  • 1 small tomato, chopped
  • 2 tablespoons chopped cilantro
  • 1/2 Lemon, juiced
  • Salt and black pepper, to taste

For Assembly


  • 2 cups shredded lettuce
  • 2 bell peppers, sliced
  • 1/4 cup salsa
  • 4 corn tortillas, cut into 1/6ths

To Make the Tofu Crumbles


  • Step 1

    Crumble tofu into a bowl. Add in spices and mix. Let the tofu marinate in the spices for at least 30 minutes.

  • Step 2

    When ready to cook the tofu, heat a pan over medium heat. Add onions, garlic, and a splash of water. Cook until onions start to turn translucent, then add in tofu and mix well. Continue to cook for a few more minutes until tofu is heated. Remove from heat, cover, and set aside while you prepare the rest of the ingredients.

To Make the Vegan Cheese Sauce

  • Step 1

    Make sure the potatoes and carrots are fully cooked and soft. Combine all ingredients in a blender and blend until completely smooth. Add more plant milk if needed to thin. Taste and add salt if needed.

To Make the Guacamole

  • Step 1

    Mash avocado in a bowl. Add in remaining ingredients and mix until combined. Taste and adjust seasonings as needed.

To Make the Roasted Bell Peppers

  • Step 1

    Slice bell peppers. Season with salt and pepper as desired. Then either cook in air fryer at 375°F for about 10 minutes, or roast in the oven at 400°F for about 20 minutes (keep an eye on them and flip halfway to prevent the bottoms from burning).

To Make the Tortilla Chips

  • Step 1

    Place cut tortillas into an air fryer a 350°F for about 10 minutes, checking after 5 minutes and shaking the basket to move the tortillas around. Continue to heat until crispy. OR bake in the oven at 350°F for about 20 minutes, flipping halfway through.

To Assemble

  • Step 1

    Place tortilla chips on a large plate. Top with lettuce, tofu crumbles, roasted veg, guacamole, salsa, and drizzle with cheese sauce. Dig in and enjoy!

More from @ellielikescooking