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VEGAN BBQ TOFU SUMMER NACHOS

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VEGAN BBQ TOFU SUMMER NACHOS
  • 8 Servings
  • 30 mins Prep Time
  • 1 hr mins Total Time

Ingredients

BBQ Tofu

1 tbsp. brown sugar
1 tbsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. garlic powder
1/4 tsp. smoke salt (recommended) or sea salt
1/8 tsp. cayenne pepper (optional)
1 block Nasoya Organic Super Firm Tofu, patted dry, and cut into small cubes (about 1/3-inch cubes)*
1 tbsp. olive oil
1/2 cup vegan barbecue sauce of choice
1/4 cup filtered water

Pineapple Salsa

1 pineapple, peeled, cored, and finely diced
1/2 medium red onion, finely diced (about 1/2 cup)
1/3 cup fresh cilantro, stemmed and chopped
1 small red bell pepper, finely diced (about 1/2 cup)
2 tsp. apple cider vinegar
1/4 tsp. sea salt or to taste

Nacho Base + Toppings

1 Vegan Smoky Cashew Queso
6–8 servings sturdy tortilla chips
1 cup finely shredded red cabbage
1 firm-ripe avocado, pitted, peeled, and diced
4 scallions, thinly sliced

Preparation

  1. For the BBQ Tofu: Whisk together the brown sugar, chili powder, cumin, garlic powder, smoke salt, and cayenne pepper in a small bowl.
  2. Dice the tofu.
  3. Then, heat the olive oil in a large skillet over medium heat.
  4. Once the oil is hot, add the tofu cubes. Sprinkle the spice mixture over top and use a spoon to toss and evenly coat.
  5. Sauté for 5 minutes, or until the tofu is just beginning to brown.
  6. In a small bowl, whisk together the barbecue sauce and water. Pour over the tofu.
  7. Reduce the heat to low, cover, and simmer for 20 minutes.
  8. Remove the lid and continue to simmer for about 10 minutes, or until the sauce thickens and clings to the tofu, tossing occasionally.
  9. For the Pineapple Salsa: Prepare the salsa while the tofu simmers.
  10. In a medium bowl, stir together pineapple, red onion, cilantro, pepper, vinegar, and salt until combined. Refrigerate until serving and assembling.
  11. To Assemble: Prepare the Smoky Cashew Queso (this takes just 5 minutes or just before assembling the nachos.
  12. On a large serving platter or baking tray, spread out a layer of tortilla chips and top with the cheese, tofu, salsa, cabbage, and avocado. Repeat, creating two to three layers. Garnish with the scallions.
  13. Serve immediately.

Nasoya products used in this recipe:

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    Did You Know?


    Cornstarch holds the key to crispiness! Tossing tofu in cornstarch and giving it a light coating helps it take on a truly crispy crust when pan-searing or frying.

    Learn More Fun Facts!