Crispy Tofu Nachos

Ingredients

  • 15 ounces extra firm tofu, drained
  • 1 tablespoon olive oil
  • 1/2 package taco seasoning
  • 1 1/4 cups part-skim cheddar cheese (or vegan equivalent)
  • 1 cup part-skim mozzarella cheese (or vegan equivalent)
  • 1 jalapeno, seeded and chopped
  • 1 habanero, seeded and chopped
  • 1 (14 ounce) can of diced tomatoes, drained
  • 1 avocado, mashed
  • 1/2 can (2 ounces) mild green chiles
  • fresh cilantro for garnish
  • Food Should Taste Good Multigrain Tortilla Chips

Steps

  1. Preheat oven to 425 degrees F.
  2. Grease a baking sheet with nonstick cooking spray.
  3. Wrap the tofu in paper towel and stack heavy plates on top to drain the water.
  4. Remove wet paper towels and repeat 2 more times.
  5. Once drained, slice the tofu into 1-inch cubes.
  6. Toss with olive oil and taco seasoning.
  7. Place in an even layer and bake for about 20 minutes.
  8. Use a spatula to break the tofu around and bake another 20 - 25 minutes, or until crispy.
  9. To make the nachos, reduce the heat to 350 degrees F.
  10. Grease an oval baking dish with nonstick cooking spray.
  11. Arrange a layer of Food Should Taste Good Multigrain Tortilla Chips along the bottom.
  12. Top with tofu and 1 cup of the cheeses. Add a few pieces of jalapenos.
  13. Top with more chips, more tofu, diced tomatoes and another 1 1/2 cup of cheese.
  14. Top cheese with the rest of the jalapenos, habaneros, tofu, green chilies and rest of the cheese.
  15. Bake for about 15 - 20 minutes, or until cheese is melted.
  16. Top with cilantro and avocado. Serve immediately. 
In this recipe