Spicy Vegetarian Breakfast Nachos
Spicy Vegetarian Breakfast Nachos
Rating: (1 rated)
Recipe Yield: Serves 4
Preparation

For tofu mixture:
Vegetable oil, like canola
1/2 cup chopped yellow onion (from 1/2 small onion)
3/4 cup finely chopped red or green bell pepper (from 1 small pepper)
8 ounces firm or extra-firm tofu
1/2 teaspoon kosher salt
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika
1/4 teaspoon red pepper flakes
1 teaspoon ground cumin
1 teaspoon nutritional yeast
Few grinds fresh black pepper
3/4 cup cooked black or pinto beans

For nachos:
3 to 4 cups tortilla chips
1 cup grated cheddar or Monterey Jack cheese (about 4 ounces)
3 tablespoons chopped green onions (2 to 3), for serving

To serve (optional):
2 to 4 sunny side-up eggs
Sliced avocado
Sour cream
Salsa

Preheat oven to 375°F.

Remove the tofu from its package and place on a plate lined with paper towels (or a dry, clean dish towel). Top with another layer of paper towels and a large plate. Place a can of beans (or other can from your pantry) on top of the plate – this applies pressure to the tofu and helps it release excess moisture. Let sit for at least 5 minutes, and up to 30 minutes.

Place tofu in a medium bowl and, using a fork, mash into a crumbly texture.

Heat a thin film o oil in a large skillet over medium heat. Add the onions and pepper and cook until soft, 3 to 4 minutes. Fold in the mashed tofu, salt, chili powder, garlic powder, red pepper flakes, cumin, nutritional yeast, and black pepper. Stir well and cook until the mixture is warmed through, about 2 minutes. Fold in the beans. Taste and adjust seasoning if necessary.

To assemble:
Place a layer of tortilla chips down in a large cast iron skillet (alternatively, a half baking sheet will work just fine). Spoon a generous layer of tofu mixture and a handful of grated cheese over chips. Top with additional layer of chips, tofu mixture, and cheese. Place in the oven and bake until nachos are completely warmed through, 6 to 8 minutes.

Meanwhile fry your eggs in a good, nonstick pan.

Pull nachos out of oven, top with chopped green onions and sliced avocado, sour cream, and salsa. Lay fried eggs on top and serve immediately.

Recipe Notes

  • Most tofu comes in 14-ounce packages, but you really only need 8 ounces for this recipe, so feel free to save the rest for another day.
  • I like baking these in a cast iron skillet, but you could use a foil- or parchment-lined baking sheet instead.
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