Mouthwatering Vegan Skillet Nachos
Ingredients
- Unsalted Tortilla Chips
- Vegan Cheese
- Six Bean Medley (Chickpeas, Red Kidney Beans, Black-Eyed Peas, White Kidney Beans, Romano Beans, Baby Lima Beans)
- Corn
- Jalapeño Peppers
- Hot Banana Peppers
- Red Onion
- Lime
- Guacamole
- Avocado with Lime and Jalapeño Dressing
- Parsley
- 350 g Extra Firm Tofu
- 1 tsp Chili Powder
- 1 tsp Paprika
- 1/2 tsp Cumin
- 1/2 tsp Thyme
- 1.5 tbsp Nutritional Yeast
- Salt to taste
- Ground Black Pepper
- 3 Cloves Garlic, minced
Preparation
Preheat oven to 400°F.
Crumble the drained tofu in a large bowl. Add chili powder, paprika, cumin, thyme, nutritional yeast, salt, and pepper. Mix together and set aside for 15 minutes to marinate.
In a pan set at medium heat, add red onion, minced garlic, and a little water. Cook for about 2 minutes, then add the crumbled seasoned tofu. Cook for a few minutes to heat up, then remove from heat and set aside.
In a cast iron skillet, add a small layer of tortilla chips, then layer over some of the beans, corn, and the tofu scramble. Repeat this step for a second layer.
Bake the skillet nachos in the oven for 15 minutes. Remove, and add additional toppings such as jalapeño peppers, banana peppers, chopped red onion, guacamole, lime, avocado with lime and jalapeño dressing, and parsley as garnish.
Serve and enjoy.
