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Vegan Breakfast Nachos

Breakfast Nachos from Veganize It

These Breakfast Nachos are a favorite “anytime” meal at our house, and they can make an extra-special brunch on Father’s Day.  I plan to make this for Jon on Sunday to thank him for being such a great dad to all of our kitties.  Lucky for him, the cats won’t be helping me in the kitchen!

I hope you and your family enjoy this as much as we do!

Breakfast Nachos from Veganize It
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Breakfast Nachos

Nachos for breakfast is a fun way to start the day. Make the queso sauce in advance and the nachos will come together quickly.

Servings 4
Author Robin Robertson

Ingredients

  • 1 tablespoon olive oil
  • 1 small yellow onion, minced
  • 2 garlic cloves, minced
  • 3 scallions, chopped
  • 12 ounces extra-firm tofu, drained and diced
  • 1/2 teaspoon salt
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon turmeric
  • 1 ½ cups cooked or 1 (15-ounce) can black beans, drained and rinsed
  • 1 large tomato, diced
  • 1 jalapeno, seeded and minced
  • ¼ cup chopped cilantro, plus more for garnish (optional)
  • 1 ripe avocado, peeled, pitted, and diced
  • 1 recipe Smoky Queso Sauce (below), kept warm
  • 1 (13-ounce) bag restaurant-style tortilla chips

Instructions

  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.

  2. In a medium bowl, combine the tomato, jalapeno, cilantro, and lime juice. Season with salt to taste and mix well. Gently stir in the avocado.

  3. 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

Veganize It

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

 

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Smokey Queso Sauce

This 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.

Servings 2 cups
Author Robin Robertson

Ingredients

  • 1 (2-ounce) jar chopped pimientos, drained
  • 1 teaspoon canned chipotle chiles in adobo sauce
  • 1/2 cup nutritional yeast
  • 3 tablespoons cornstarch
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons rice vinegar
  • 1 ½ cups plain unsweetened almond milk or water

Instructions

  1. Combine all the ingredients in a blender and blend until smooth.

Transfer to a saucepan and cook over medium heat, stirring constantly, until thickened, about 5 minutes. Taste and adjust the seasonings, if needed. Use as desired.

Recipe Notes

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

{ 2 comments… add one }

  • Susan June 14, 2017, 11:10 pm

    I’ve made these from the book and they are so yummy!

  • Robin June 15, 2017, 7:53 am

    I’m glad you like them, too, Susan! I especially like the combination of textures — and, of course, the flavors!

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