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Breakfast Nachos from Veganize It
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 
Nachos for breakfast is a fun way to start the day. Make the queso sauce in advance and the nachos will come together quickly.
Course: Appetizer, Breakfast, Brunch, Snack
Cuisine: dairy free, egg free, gluten free, soy free, sugar free, vegan
Servings: 4 servings
Calories: 541 kcal
Author: Robin Robertson
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
  • 1/4 teaspoon turmeric
  • 15 oz canned black beans ( 1 1/2 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*
Instructions
For the Queso Sauce:
  1. Combine all the ingredients in a blender and blend until smooth.
  2. 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
  1. 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.
  2. 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.
Recipe Notes

*The easy-cheesy sauce is great for nachos or folded into cooked pasta for a zesty mac and cheese.

**If chopped pimientos are unavailable, you can substitute 3 tablespoons chopped roasted red bell pepper.

Text excerpted from VEGANIZE IT! © 2017 by Robin Robertson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved

Nutrition Facts
Breakfast Nachos from Veganize It
Amount Per Serving
Calories 541 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 2g13%
Monounsaturated Fat 4g
Sodium 1025mg45%
Potassium 1443mg41%
Carbohydrates 72g24%
Fiber 16g67%
Sugar 4g4%
Protein 29g58%
Vitamin A 600IU12%
Vitamin C 43.7mg53%
Calcium 360mg36%
Iron 7.2mg40%
* Percent Daily Values are based on a 2000 calorie diet.