Cheesy and Picante Tex-Mex Tofu Nachos
with Avocado-Tomato Pico
We've combined all the best Tex-Mex flavours and rounded them up for this veggie nacho recipe. Tofu crumbles are sautéed with a smoky spice blend before being broiled to gooey perfection. Topped with a bright DIY avocado pico, it's time to saddle up for a tasty dinner.
Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • Avocado • Red onion • Monterey Jack cheese (pasteurized milk, modified milk ingredients, cream, salt, microbial enzymes, bacterial culture, calcium chloride, cellulose, natamycin) (milk) • Roma tomatoes • Tortilla chips (whole grain corn, white corn, corn masa flour, water, vegetable oil, salt, calcium hydroxide) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Chipotle sauce (water, canola and/or soybean oil, sugars (sugar, fancy molasses), tomato paste, vinegar, salt, dehydrated garlic, chili powder, sour cream powder [modified milk ingredients, bacterial culture, lactic acid, citric acid, tocopherols, ascorbyl palmitate], modified corn starch, frozen egg yolk, lactic acid, buttermilk powder, onion powder, mustard flour, ancho chili pepper, smoked paprika, concentrated lemon juice, paprika oleoresin, polysorbate 60, caramel, potassium sorbate, sodium benzoate, soy lecithin, xanthan gum, calcium disodium EDTA, spices, spice extract) (milk, soy, egg, mustard) • Rice vinegar (rice vinegar, water, sugar, salt, potassium metabisulphite) (sulphites) • Jalapeno pepper • Cilantro • Southwest spice blend (spices, paprika powder, garlic powder, onion powder, salt, herbs, canola oil, oleoresin paprika, silicon dioxide).
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Tofu
(Contains Soy May contain Wheat)
85 g
Tortilla Chips
(May contain Sesame, Milk)
1 unit(s)
Avocado
1 unit(s)
Red Onion
1 unit(s)
Tomato
1 unit(s)
Jalapeño
7 g
Cilantro
1 cup
Monterey Jack Cheese, shredded
(Contains Milk)
2 tbsp
Chipotle Sauce
(Contains Egg, Milk, Mustard, Soy May contain Sulphites, Tree nuts, Fish, Wheat, Egg, Sesame, Gluten, Mustard, Soy, Crustaceans, Milk)
1 tbsp
Seasoned Rice Vinegar
(Contains Sulphites May contain Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
6 g
Southwest Spice Blend
(May contain Peanuts, Sulphites, Sesame, Triticale, Milk, Tree nuts, Mustard, Wheat, Soy)
2 tbsp
Tomato Sauce Base
(May contain Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)
Not included in your delivery
3 tbsp
Oil*
¼ tsp
Sugar*
tsp
Salt*
tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Peel, then cut onion into 1/4-inch pieces.
- To a large bowl, add vinegar, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil. Stir to mix.
- Add a quarter of the onions. Stir to coat.
- Heat a large non-stick pan over high.
- While pan heats, pat tofu dry with paper towels, then crumble into pea-sized pieces.
- When hot, add 1 1/2 tbsp (3 tbsp) oil, tofu and remaining onions. Cook for 5-7 min, stirring often, until onions are tender and tofu is golden.
- Remove from heat. Add Southwest Spice Blend and Tomato Sauce Base. Season with salt and pepper. Stir to coat.
- While tofu cooks, cut tomato into 1/4-inch pieces.
- Peel, pit, then cut avocado into 1/4-inch pieces.
- Roughly chop cilantro.
- Core, then thinly slice jalapeño removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños.)
- On a parchment-lined baking sheet, arrange tortilla chips. Drizzle with 1 tbsp (2 tbsp) oil. Toss to coat.
- Bake in the middle of the oven for 2-3 min, until warmed through.
- While chips bake, add tomato, avocado, half the cilantro and half the jalapeño to the bowl with onions. (Tip: Like things spicy? Add all the jalapeño.) Season with salt and pepper. Stir to mix.
- Top with chips with tofu mixture.
- Sprinkle cheese over top.
- Return chips to the middle of the oven and bake for 4-6 min, until cheese has melted.
- Dollop pico over top, or serve on the side for scooping, if desired.
- Drizzle chipotle sauce over top.
- Sprinkle remaining cilantro over top.
- Divide nachos between plates or serve directly on baking sheet, if desired.