Shredded Tofu Nachos

Name: Shredded Tofu Nachos
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 450 g block super firm tofu, grated; 1 tbsp olive oil; 1/2 small white onion, finely diced; 2 tsp soy sauce or tamari; 1.5 tsp sweet paprika; 1.5 tsp ground cumin; 1 tsp chilli powder; 1 tsp garlic granules; 0.5 tsp onion powder; 0.5 tsp smoked paprika; 0.5 tsp salt; 1 bag tortilla chips; 200 g cheese of choice; 120 g black beans, drained and rinsed; Guacamole; Salsa or hot sauce; Sour cream; Shredded lettuce; Sliced black olives

Print Recipe

Prep Time 15 mins Cook Time 25 mins Total Time 40 mins

Difficulty: Beginner

Cuisine: Mexican Courses: Starter

Description

These nachos are all about layers, crunchy tortilla chips, savoury spiced tofu, melty cheese, and a mountain of fresh toppings. The tofu is grated and pan-fried until golden and crisp, then seasoned with a bold, smoky spice blend for maximum flavour. Customise with your favourite toppings: guacamole, salsa, black beans, hot sauce… it’s all welcome.

Ingredients

Tofu Mixture:

450 g block super firm tofu, grated
1 tbsp olive oil ((plus more if needed))
¹⁄₂ small white onion, finely diced ((approx. 50g))
2 tsp soy sauce or tamari

Spice Blend:

1.5 tsp sweet paprika
1.5 tsp ground cumin
1 tsp chilli powder
1 tsp garlic granules
0.5 tsp onion powder
0.5 tsp smoked paprika
0.5 tsp salt

To Assemble:

1 bag tortilla chips
200 g cheese of choice ((such as cheddar))
120 g black beans, drained and rinsed ((optional))

Suggested Toppings:

Guacamole
Salsa or hot sauce
Sour cream
Shredded lettuce
Sliced black olives

Instructions

Preheat the oven to 220°C and set out a large baking tray/dish.
Mix together all the spices and salt in a small bowl.
Pat the tofu dry and grate it using the large holes on a box grater. Press the grated tofu lightly with a clean kitchen towel to remove any excess moisture.
Heat the olive oil in a large non-stick frying pan over medium heat. Add the diced onion, grated tofu, and spice blend. Stir to coat the tofu evenly in the spices.
Cook for 8–10 minutes, pressing the tofu into the pan to allow it to brown before stirring. Once golden and starting to crisp, add the soy sauce, stir, and cook for another 1–2 minutes. Add a splash of oil if the mixture becomes dry.
Spread the tortilla chips in a single layer on the baking tray. Scatter over half of the grated cheese.
Spoon over the spiced tofu mixture, followed by black beans if using. Finish with another layer of cheese.
Bake for 15–20 minutes, or until the cheese has melted and the edges of the chips are crisp.
Let the nachos cool slightly before topping with your favourites, guacamole, salsa, sour cream, lettuce, olives, then serve straight away.

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Shredded Tofu Nachos