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Breakfast Nachos might seem naughty, but this version is packed with healthy plant protein, filling fiber, nutritious veggies, and flavorful spices. A fun way to start the day!
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I could live off chips and salsa. Or chips and guacamole. Or basically chips and dip of any kind. So, it’s no surprise that when I was asked to review the new cookbook by Robin Robertson, VEGANIZE IT!, I chose to try these loaded Breakfast Nachos. I mean, chips for breakfast? I’m totally on board with that!
VEGANIZE IT! is the latest cookbook by Robin Robertson. This is not the first time I’ve featured Robin’s delicious recipes on my blog. I’ve been a fan of hers for many years. I brought you her BBQ Jack Sandwiches back in 2015 when her book, Cook the Pantry, was released. All of the recipes in that book are 20 minutes or less! You should run and get yourself a copy now!
In VEGANIZE IT! Robin takes more than 150 of your traditional favorite recipes and turns them into delicious plant based meals. Whether you are a vegan who misses your favorite animal based foods, a new plant based eater who’s used to the typical meat and potatoes type dinners, an omnivore who’s trying to eat meatless a few times a week, or pretty much anyone else, this book is for YOU! Robin’s recipes are always easy to follow, easy to make, and made with easy to find ingredients. You’ll find getting dinner on the table is a snap with this cookbook as your guide.
There are 9 chapters in the book “organized primarily according to what type of animal products they replace in a vegan diet, such as dairy products, meat, charcuterie, seafood, and condiments.” There is also a chapter titled Vegan Basics. Here you’ll find advice on how to stock your pantry; which kitchen tools to have on hand; which products have hidden animal ingredients; and “ingredients to know”, like seitan and tempeh.
Here are some of my favorites from each chapter:
DIY Dairy-Free and Egg-Free, Too – Basic White Sauce; Melty Vegan Cheese; Loaded Baked Potatoes; Spinach and Mushroom-Bacon Quiche
Plant-Based Meats – Crispy Tofu; Mama’s Meatballs; White Bean Cutlets; Baked Seitan Roast
Vegan Charcuterie – Coconut Bacon Bits; Handcrafted Pepperoni (see above photo!); Spicy Italian Sausage; Maple Breakfast Sausage
Instead of Seafood – Clam-Free Chowder; Vegan Fish and Chips; Hearts of Palm and Artichoke Cakes; Vegan Crab Louis
Vegetable Steak-Out – Jumpin’ Jackfruit Chili; Roasted Cauliflower Piccata; Mushroom Stroganoff; Cheesy Steak-Out Sandwiches
Global Condiments, Sauces, and Dressings – Red Wine Sauce with Mushrooms; Remoulade Sauce;Vegan Aioli; Goddess Dressing;
Flour Power – Homemade Pasta; Easy Artisan Bread; Cheesy Crackers; Cranberry-Walnut Scones
Sweets From Scratch – Buttercream Frosting; Lemon Meringue Pie; Tiramisu; No-Bake Chocolate Cheesecake
I could go on and on – the entire book is my favorite! 🙂
What are you most excited to try?
Now for these Breakfast Nachos! They are totally loaded with southwest flavored tofu and black beans, tomato avocado salsa, cheesy queso sauce. If you start your day with nachos, it’s gonna be a good day, amiright?!
More savory vegan breakfast recipes
- Vegan Chickpea Scramble
- Smoky Tempeh Bacon
- Vegan Shakshuka
- Vegan Breakfast Casserole
- Hashbrowns and Veggie Skillet
- Vegan Breakfast Tacos
I hope you love this recipe as much as we do! If you tried it, please use the star rating system in the recipe card and leave a comment with your feedback. ⭐️⭐️⭐️⭐️⭐️
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Breakfast Nachos from Veganize It
Ingredients
Breakfast Nachos
- 1 tablespoon olive oil
- 1 small yellow onion (minced)
- 2 garlic cloves (minced)
- 3 scallions (chopped)
- 12 ounces extra-firm tofu (drained and diced)
- ½ teaspoon salt
- 2 tablespoons nutritional yeast
- ½ teaspoon cumin
- ¼ teaspoon turmeric
- 15 oz canned black beans ( 1 ½ cups cooked)
- 1 large tomato (diced)
- 1 jalapeño (seeded and minced)
- ¼ cup chopped cilantro (plus more for garnish, optional)
- 1 tablespoon fresh lime juice
- 1 ripe avocado (peeled, pitted, and diced)
- 1 recipe Smoky Queso Sauce (kept warm; recipe below)
Queso Sauce*
- 1 teaspoon canned chipotle chiles in adobo sauce
- ⅓ cup nutritional yeast
- 3 tablespoons cornstarch
- ½ teaspoon smoked paprika
- ½ teaspoon mustard powder
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon salt
- 1 tablespoon olive oil
- 2 teaspoons fresh lemon juice
- 2 teaspoons rice vinegar
- 1 ½ cups plain unsweetened almond milk (or water)
Instructions
For the Queso Sauce:
- Combine all the ingredients in a blender and blend until smooth.
- Transfer to a saucepan and cook over medium heat, stirring constantly, until thickened, about 5 minutes. Taste and adjust the seasonings, if needed.
For the Breakfast Nachos
- Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and cook for 3 minutes, then add the garlic and scallions and cook 2 minutes longer. Add the tofu and salt, and cook, stirring, for 5 minutes. Stir in the nutritional yeast, cumin, and turmeric. Taste and adjust the seasonings if needed. Stir in the beans, cover, and keep warm. In a medium bowl, combine the tomato, jalapeño, cilantro, and lime juice. Season with salt to taste and mix well. Gently stir in the avocado.
- To assemble, spoon a thin layer of the sauce on the bottom of a large plate. Place half of the chips on top of the sauce. Spoon half of the sauce on top of the chips, followed by half of the tofu and beans, and then half of the salsa. Top with the remaining chips and repeat with the remaining ingredients. Serve immediately, garnished with additional cilantro, if using.
Notes
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Karen D
I would like to see spaetzle veganized
Jenn S.
Oohh, that’s a good one! Good luck, Karen!
Cadry
There’s no wrong time of day for nachos. Sounds fabulous! Thanks for sharing, Jenn!
Jenn S.
Thank you, Cadry!! Bring on all the chips and toppings!!
Heidi
The nachos look amazing! I would definitely eat them for breakfast. The mushroom stroganoff is also a dish I’d love to try making. It’s one of those comfort foods you look forward to for leftovers 🙂
Jenn S.
I used to love stroganoff as a kid. The Mushroom Stroganoff in this book is next on my list! Can’t wait!
Kimmy Ripley
I am craving some kind of meatball! Would be so thrilled to try a vegan version of them!
Jenn S.
There’s meatballs in this book!! Good luck!
Sunshine Stouffer
I would like to see lots of dishes veganized! I often see burgers and the like, but I’d like to see some more Indian, Thai, Chinese, and Japanese dishes, as well as a few French and Irish dishes. I do love beef stew and pulled meat type stuffs, and this one casserole… Shepard’s Pie? I grew up with Schnitzel, too. Hungarian Goulash minus the sour cream might be good?
Jenn S.
Oh, you totally need this book!! There are Indian Samosa Potatoes, French Style Asparagus Omelet, Pulled BBQ Sandwiches, Shepherd’s Pie (I have a Lentil Cottage Pie already on the blog – check it out!), Mushroom Stroganoff, and so much more!! You’d love it! Thanks for your comment!
Emily Kyle
These nacos look absolutely amazing! I am drooling just looking at these beautiful pictures 🙂 Can’t wait to pick up the ingredients for this recipe next time I’m at the store 🙂
Jenn S.
I hope you enjoy them, Emily! I have a feeling you will!
Platter Talk
What a great way to start the day! I love this beautiful, healthy combo.
Jenn S.
You’d love it! Thanks, Dan!
Sarah
So fresh and delicious I’d eat these for breakfast, lunch, and dinner! I don’t discriminate when it comes to foods I like when I eat them! Sounds like a great book I’ll have to check it out!
Jenn S.
Absolutely! I like the way you think!
Jehan Hale
Yum! Healthy breakfast nachos! Loving the colors
Jehan Hale
Healthy breakfast nachos! I’m loving the colors too!
Jenn S.
Thanks Jehan! Gotta eat with our eyes first, right?!
Anya
Of course….breakfast nachos! What a brilliant idea! Especially for those who are obsessed with nachos (raises hand).
Jenn S.
You totally get it! 🙂 Thanks, Anya!
Amy Katz from Veggies Save The Day
You know I love this recipe! It’s such a fun cookbook.
Jenn S.
I know! Breakfast nacho party!!
Brandi Crawford
Such a creative idea! This looks fabulous
Jenn S.
It really is! Thanks, Brandi!
Luci's Morsels
Nachos for breakfast? Genius! How have I never heard or thought of this!? What a fun breakfast idea and these look delicious!
Jenn S.
Isn’t it great? Thanks, Luci!
Mel
This book sounds so good and what awesome looking nachos! I love the idea of using the sauce in mac and cheese too. A greta way to use leftovers!
Jenn S.
It would definitely make great mac and cheese too! So good!