These Breakfast Nachos are loaded with crunchy tortilla chips, smoky soy chorizo, tofu scramble and cheesy sauce. They come together to make a fun breakfast-time dish that’s made for sharing at your next bruch.
Ingredients
- ½ block firm tofu
- 1 package vegan chorizo, we recommend Tofurky brand
- 1 package nacho nut milk cheese, we recommend punk rawk labs
- 1 cup plain unsweetened almond milk, or plant-based milk of your choice
- Restaurant style tortilla chips
- ½ cup cooked black beans
- ½ tsp ground turmeric
- 1 tsp soy sauce
- 2 tbsp nutritional yeast
- 1 tsp garlic powder
- 1 scallion, thinly sliced
Instructions
- Heat a large skillet over medium high heat. Crumble tofu into the pan. Add soy sauce, nutritional yeast, garlic powder, scallions, and ground turmeric. Dry sautee for 5 to 10 minutes until seasoning is incorporated evenly and tofu is aromatic and has taken on a golden yellow color. Scoop into a bowl and set aside.
- In the same pan, cook the chorizo according to package instructions. Scoop into a bowl and set aside.
- Heat a medium saucepan over medium heat. Add the almond milk and heat, stirring occasionally, until it begins to gently simmer. Add the nacho cheese and stir constantly until it melts forming a thick sauce. When it comes to a bubble, turn off heat and set aside.
- On a large serving dish add a layer of tortilla chips and top with cheese sauce, tofu scramble, and chorizo. Serve with your choice of additional toppings including salsa, guacamole, diced bell peppers, and cilantro.
