when nothing but nachos will do!

ok, i promise i’l post something green, or with some more serious nutritional content very soon.  next week. but this week i’m all about our kind of junk food!  especially because on sunday i know something like 88% of this country will be watching football (why?!) and the temptation to munch on chicken wings and pizza will be strong. but i have a better idea my friends…. these {vegan} nachos.  that’s right. make a heaping plate of these and forget all about chicken wings and pizza, you won’t need them.  this is how we do good old fashioned junk food, and once you try you’ll be hooked.  *i prefer my junk food to be easy.  i don’t want to be slaving away in the kitchen for a plate of nachos.  that being said, if slaving away over nachos is your thing there’s definitely room to improve upon this recipe with some home cooked garlic black beans or homemade habanero salsa.  recipe and a seizure inducing animated nacho pile after the jump.  yay!

the what:

yellow corn tortilla chips (organic, lightly salted)

1 cup of diced yellow onion

2 cups crumbled extra firm tofu (frozen and defrosted)

3- 4 limes

1 tomato

1 avocado

1 cup cashews (soaked overnight)

1/4 cup diced red onion

1 1/2 tablespoons chili powder

1/4 teaspoon chipotle powder

olive oil

water

optional additions:  black beans, black olives, jalapenos, cilantro, chives, corn, homemade salsa, cholula

sea salt

the how:

- soak cashews overnight.  freeze and then defrost tofu (this changes the texture of it)

for the guacamole:

- dice tomato, red onion and avocado.  combine in a bowl with the juice of one lime and a pinch of sea salt (more to taste)  add chopped cilantro if you have it (to taste)  

-mash avocado into preferred consistency and set aside.

for the cashew cream sauce:

- in blender (preferably high speed like a vitamix) combine cashews, juice of two limes (more or less to your personal taste- i recommend starting with one) 1/2 tsp sea salt, 1/3 cup of water (add more until you have a light, sour cream like texture)

-set aside

for the chipotle tofu topping:

- in a frying pan saute one cup of onion in olive oil until it begins to soften

- add crumbled tofu, chili powder, chipotle powder and sea salt (adjust to taste)

- add juice from one lime

- add water 1 tablespoon at a time to moisten

- cook until onions are soft and tofu has absorbed chili flavorings

the rest is all just assembly- chips, tofu, guacamole, cashew cream sauce and whatever other toppings you decide to load it with.  see animated gif (at your own risk) for a demo, should you need it.   enjoy!   

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Reader Comments

  1. charity|

    yummmmm these sound delicious! i love football parties, we have something similar in australia where we sit around and eat meat pies and sausage rolls, the only time of the year i do it!

    Reply
  2. Cheryl|

    Looks AMAZING> I'm actually cooking more with tofu and love it. The other morning I made breaktfast nachos with tofu and it was life-changing! ;) Really loving your new blog layout.

    Reply
  3. Lisa|

    Made these for Super Bowl and am hooked! I have been thinking about them ever since. Thanks for the great recipe!

    Reply
  4. sarah yates|

    thanks all! @lisa- i'm still thinking about them too. going to make them into tacos so i don't feel so guilty about eating them often! :)

    Reply
  5. Dani Hinton|

    I made these last night and OMG they are fabulous. Even husband who is struggling making the swap from a meat heavy diet to tofu products thought it was unbeliveable. He especially enjoyed the cashew cream. I added some Masells beef stock to the tofu to give it a bit more depth and added a home made salsa, toato, onion , lime and basil. Oh and I made lavash chips instead of the corn chips.
    Awesome recipes., keep them coming.

    Reply