Breakfast Nachos

June 24, 2019

Breakfast Nachos

By Chef Sara

Nachos for breakfast? You bet! An easy Southwestern-style tofu scramble serves as the “meat” here, with black beans added for even more protein. Pickled jalapeños and shredded vegan cheese (pepperjack-style is our favorite) add loads of flavor. If you’re looking for a fun-to-make and even more fun-to-eat breakfast or brunch to brighten up your day, this is the recipe for you!

Breakfast Nachos    



15 to 20 minutes

6 to 8 generous servings

Breakfast Nachos





For the tofu scramble:
1 tablespoon olive oil
1 medium red onion, chopped
1 poblano or bell pepper (any color you like), chopped
1 (14- to 16-ounce) package firm or extra firm tofu, drained
2 tablespoons nutritional yeast
1 ½ teaspoons cumin
½ teaspoon smoked paprika
½ teaspoon turmeric
1 (10-ounce) can Mexican-style diced tomatoes with chiles, such as Rotel brand, drained well
½ teaspoon salt
Freshly ground black pepper, to taste

For assembling:
1 large bag tortilla chips
1 (15.5-ounce) can black beans, drained well and rinsed
1 cup sliced pickled jalapenos
1 to 2 packages shredded vegan cheese, either cheddar or pepperjack, such as Daiya brand*

Optional toppings:
Vegan sour cream
Your favorite hot sauce
Diced avocado
Chopped cilantro



First, make the tofu scramble. In a large skillet, heat the olive oil over medium-high heat and add the red onion and pepper. Cook, stirring frequently, for 7 to 10 minutes, until the onion is translucent. Crumble in the tofu, then add the nutritional yeast and spices and cook for a minute or so. Finally, add the tomatoes, salt, and pepper, and cook until heated through. The tofu scramble can be made in advance and refrigerated until needed, for up to 3 days.

When ready to assemble the nachos, preheat the oven to 375°F and line a baking tray with parchment paper or a silicone baking mat. Arrange tortilla chips closely together in a single layer, trying your best to avoid overlap. Spoon about half the tofu scramble evenly over the chips, then sprinkle with half the beans, half the jalapeños, and half the cheese. Repeat this layering process once more, starting with a layer of chips and proceeding in the same order.

Transfer the nachos to the oven and bake for 15 to 20 minutes, until the cheese is melted and the chips are browning around the edges. Serve immediately, either as-is or with the optional toppings of your choice.

* Note: When testing this recipe, we found that a single bag of Daiya shredded vegan cheese wasn’t quite enough to make the nachos as cheesy as we prefer, which is why we suggest purchasing 2 bags. You may not need all the cheese for the nachos: 1 ½ bags worked perfectly. But please feel free to use as little or as much cheese as you like!


FILED UNDER: glutenfree, nutfreeoption, peanutfree, soyfreeoption, breakfast, main, starters, winter, spring, summer, fall, , , , , ,

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