May 4, 2014

Breakfast Nachos

by IsaChandra

Serves 8
Total time: 1 hour || Active time: 1 hour

Breakfast Nachos

“You got your nachos in my breakfast.” “No, you got your breakfast in my nachos.” OMG, it’s breakfast nachos!

These are loaded with all of the brunchy requirements: scrambled tofu, roasted potatoes, avocado salsa and a creamy, cheesy, cashew sauce. They’re great for sharing with a crowd or for a slightly messy breakfast in bed. It’s definitely “company food.” You don’t want to eat breakfast nachos alone, unless you really really love yourself.

You can make a few huge plates for everyone to share, perhaps as the savory component of a brunch. Because, yes, nachos are a great appetizer before pancakes. Or make little individual servings. Either way, just remember to layer ingredients between the layers of chips. I hate when all of the fun stuff is just dumped on top and you’re left with empty chips at the end. An empty chip is just a crime.

There are a few components here, but it’s very easy to put together. None of them are crazy difficult. While the potatoes roast, you can pretty much prepare everything else, just remember to set a timer because you don’t want to burn the taters. It’s always been my opinion that brunch without potatoes is like going whale watching but seeing no whales. It’s fine, but next time, gimme some whales.

Anyway, dig in! I swear there are some chips under there. Here’s the Instagram pic where you can actually see ‘em.
Breakfast Nachos

Recipe Notes

~ If you don’t feel like nachos (who doesn’t feel like nachos?), these make great breakfast tacos as well. Maybe just add some shredded lettuce.

~ If you’d like to make the salsa a day in advance, that’s cool! Just leave the avocado out until ready to serve, because it will brown if you leave it in the salsa. When ready, just dice and fold in.

~ The cheesy sauce is great in advance, too. Although you’ll want to bring it to room temp before serving. You can even just gently heat it up and it’ll be yummy that way.

For the potatoes:
1 1/2 lbs red potatoes, diced 1/2 inch
2 tablespoons olive oil
3/4 teaspoon salt

For the scrambled tofu:
1 tablespoon olive oil
Small onion, finely chopped
2 cloves garlic, minced
14 oz extra firm tofu
1/2 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon turmeric
2 tablespoons nutritional yeast
1 tablespoon fresh lime juice

For the melty cheezy sauce:
1 cup unroasted cashews, soaked in water for at least 2 hours, drained
1 cup vegetable broth
2 tablespoons mellow white miso
2 tablespoons nutritional yeast
1 teaspoon onion powder
Salt to taste

For the avocado salsa:
1 large tomato, diced
1/4 cup diced red onion
1 jalapeno, seeded and thinly sliced into thin rings
1/4 cup chopped cilantro
1 tablespoon fresh lime juice
Pinch salt
1 avocado, diced medium

To assemble:
1 1/2 cups cooked black beans (a 15-oz can, rinsed and drained)
1 big bag restaurant style tortilla chips
Fresh cilantro for garnish
Hot sauce for serving

Roast the potatoes:
Preheat oven to 425 F. Line a large rimmed baking sheet with parchment paper.

On the prepared baking sheet, toss the potatoes with olive oil and salt. Cook for about 30 minutes, tossing once or twice, until golden and tender. Remove from oven and set on a cooling rack until ready to use.

Make the scrambled tofu:
Preheat a large, heavy bottomed pan over medium high heat. Saute the onion and garlic in olive oil for 3 minutes, until onion is translucent. Break the tofu apart into bite sized pieces, sprinkle with salt, and cook for about 10 minutes. Get under the tofu with a thin metal spatula now and then as it cooks, scrape the bottom and don’t let it stick to the pan, that is where the good, crispy stuff is.

Add the cumin and turmeric, with a few splashes of water if it seems dry. Toss to incorporate, and let the turmeric color the tofu – it should be a nice bright yellow. Add the nutritional yeast and lime juice and cook for about 5 more minutes. Taste for salt. Cover with tin foil to keep warm until ready to assemble.

Make the cheezy sauce:
Puree everything in a blender until absolutely smooth, scraping down the sides with a rubber spatula occasionally. This could take 2 to 5 minutes, depending on your blender. Remember to give the motor a rest every minute or so.

Make the avocado salsa:
In a medium mixing bowl, mix together all of the ingredients except for the avocado. Get them really well incorporated and let them sit for 5 minutes or so to get the tomatoes to release some juice and for the flavors to meld. Fold in the avocado.

Whether you’re making big shareable or little individual servings, zig zag a little cheezy sauce on the bottom of the plate. Place a layer of chips on the plate, layer with sauce, tofu, potatoes, beans, and salsa, then add another layer of chips and repeat. Garnish with cilantro and serve!

  • May 4, 2014 at 9:58 pm: linmar

    This looks SO good!!!!

  • May 4, 2014 at 10:45 pm: How to Philosophize with Cake

    Oh my gosh, I never would have thought of nachos for breakfast! I must try this. Immediately. :)

  • May 4, 2014 at 11:25 pm: Emily


  • May 5, 2014 at 2:05 am: Jeni

    How do you get your cheese sauce white? I made it and the veggie broth turned it orange. :/ Tasted awesome, but wasn’t looking like queso blanco.

  • May 5, 2014 at 12:46 pm: Emma

    Love this idea for a brunch party! Who doesn’t like nachos?!

  • May 5, 2014 at 12:52 pm: Abby @ The Frosted Vegan

    Breakfast nachos, always and forever, love!

  • May 5, 2014 at 6:52 pm: tamara

    WHATTTTTTTTTTTT. I want that.

  • May 5, 2014 at 9:07 pm: CheenaChatti

    Dearest Isa,

    That photo looks vibrant and gorgeous.

    Its my first time on your webspace and I really enjoyed it. I love the way you are presenting the post to the audience. Keep up the good work.

    I haven’t tried this recipe before. But I will do it soon and let you know.

    See you sometime at CheenaChatti.

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  • May 7, 2014 at 3:33 am: Kookoo4kawaii

    Seriously one of the best recipes you’ve ever written. I LOVED IT. SO DELICIOUS!

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  • May 8, 2014 at 12:30 pm: Kelsey

    I believe that Denny’s once had this as a special, they called it Pochachos!

  • May 8, 2014 at 11:26 pm: Corrin Radd

    Made this today–yummy,

  • May 9, 2014 at 2:34 pm: Linda

    Isa, thanks for the cheese recipe. I’ve made cashew cheese numerous times but this Mexican flavored cheese recipe is intriguing. My family loves nachos, this is going to be on the menu for tonight’s Blackhawks game!

  • May 9, 2014 at 3:34 pm: Leenie

    Just in time, since I have extra leftover stuffing from nirvana enchilada lasagna!

  • May 9, 2014 at 4:10 pm: Shelley

    Made these last night with homemade guac (avocado, cilantro, lime, garlic, cumin, salt, cayenne), chopped tomatoes and chili lime cholula hot sauce and they were AMAZING! I kept eating them even after I was full. You are a vegan goddess!

  • May 9, 2014 at 7:05 pm: steve lassoff

    Will have to make this for my daughter, loves nachos AND this recipe is obviously healthy.

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  • May 11, 2014 at 2:37 am: chels

    Definitely a Breakfast for Dinner contender. <3

  • May 11, 2014 at 4:52 am: Anuja

    Yum! Can’t wait to try this.

  • May 11, 2014 at 6:55 am: christian hudson facebook

    At this moment I am ready to do my breakfast, after having my breakfast coming again to read other news.

  • May 12, 2014 at 12:07 pm: Elisa

    ““You got your nachos in my breakfast.” “No, you got your breakfast in my nachos.” OMG, it’s breakfast nachos!” I love that made me smile in an instant…just what I needed right now!

  • May 16, 2014 at 6:27 pm: Mandi

    I love this! It looks so good, definitely going to try!

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  • May 19, 2014 at 12:35 am: Becky

    Awesome! We love brunch and these were delicious. Can’t wait to serve them at our next brunch get-together. Thanks for being you, Isa.

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  • May 22, 2014 at 3:56 pm: Maggie @ Deliciously Opinionated

    Mmm I must try this!

  • May 23, 2014 at 4:08 pm: Allison

    This was so awesome. I made a combo of red and sweet potatoes and put smoked paprika on them before roasting. Also threw a shredded carrot and 1/2 a shredded zucchini into the scramble. Otherwise followed the recipe perfectly and it was soooo good. I will happily eat this for lunch and dinner today, too.

  • May 23, 2014 at 6:52 pm: Melissa

    Holy fuck just made this it was so good!

  • May 24, 2014 at 7:18 pm: Birgit

    It was sublime, we LOVED it!

  • May 25, 2014 at 3:22 am: Stephanie Dreyer

    Wow! These look amazing!

  • May 26, 2014 at 7:11 pm: Deborah @ Saving the Crumbs

    What a great healthy, hearty breakfast! But I wouldn’t mind eating a variation of this for lunch too as a lettuce wrap. I love it when a dish has such great building block ingredients that you can mix and match it to make an endless number of other yummy recipes. Thanks for sharing!

  • May 28, 2014 at 4:05 pm: Suck it

    Needs some nice salty fresh pork bacon from my pet pig Mr. Fizzle

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  • June 5, 2014 at 4:36 pm: Becky

    I just gotta say, me and the husband sat down and ate the entire thing and then wanted to make it again the next day, but then I thought that’s just gluttony to the extreme. So we made a deal to make it weekly. On Fridays. Because Friday is the best day and these are the best nachos. Ever.

  • June 12, 2014 at 3:06 pm: Alys P.

    I made this and it was delicious!

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  • June 17, 2014 at 8:42 am: Keith

    Nice recipe, will definitely try!!! Looks incredible :)

  • June 17, 2014 at 8:35 pm: David

    This is an absolutely sublime recipe! I’ve already made it 2 times in a week. Thank you.

  • June 24, 2014 at 10:02 pm: Angela Akinbohun

    VEGAN! Help me become a vegan!

  • June 26, 2014 at 9:55 pm: Virginia

    What can be substituted for cashews? My husband has a severe nut allergy?

  • July 2, 2014 at 6:28 pm: Chelsea Mae

    I only made the scrambled tofu portion of this, but it was sooooo delicious. I’ll definitely be making it again, thank you! :)

  • July 5, 2014 at 5:41 pm: Amy

    Several recipes provided here – I love to mix and match. I took your advice and made these into brunch tacos. wow – good!

  • July 23, 2014 at 4:34 pm: Sheila

    Delicious! Made it last night for dinner (WAY too much work for breakfast/brunch – need to chop ahead of time). The cheezy sauce is essential – wish I had doubled the guacamole. Everyone in the family enjoyed it and wanted leftovers for lunch.

  • August 12, 2014 at 8:46 am: Rachel

    This looks amazing! We can’t wait to make these nachos! :)

    -Rachel’s Cosmic Cuisine

  • August 18, 2014 at 5:46 pm: Maikki

    Thanks for sharing the recipe for vegan cheese sauce! I mentioned this post as an inspirational for my Layered nacho bake ( )

  • August 20, 2014 at 9:08 pm: Arnold Rezende


  • August 27, 2014 at 12:24 am: Kyra

    I would have never thought to have nachos for breakfast (and they are one of my favourite dinner meals) but these just make so much sense…scrambled tofu…roast potatoes….mmmm!

  • September 2, 2014 at 8:05 pm: Laurie

    I wonder if you have a suggestion for non-soy kind of scramble that would work with this recipe? It looks delicious, and I have to make it!! Thank you, and now I want your cookbook! :)

  • September 27, 2014 at 5:39 pm: Jen

    Dang, this is good! It took me a while to get around to making it, but my husband and I both really liked it. The cheese sauce is really good (I made mine with red miso ’cause that’s what I have). The salty starchy nachos and potatoes topped with the bright, fresh, citrusy salsa is a really nice, balanced combo. My kids didn’t like it because, ya know, tomatoes and avocado, but I would definitely make this for grown-up guests. It’s fun, it’s filling, it’s delicious

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  • October 8, 2014 at 3:52 pm: Steve

    Those look so healthy and delicious! I’ll share a link on my blog. Can’t wait to try them!

  • October 10, 2014 at 4:36 pm: Jessica Jackson

    This looks amazing, but seems that the prep time is crazy! Approximately how long should it take, really?

  • October 12, 2014 at 12:41 am: Rachel

    I was nervous to serve this to my very non-vegan friends, but they LOVED it and begged for more! They said it made them think they could even possibly be vegans. Wow! Your recipes always come through for me!!

  • October 14, 2014 at 3:37 pm: Organic Superfoods

    This looks awesome, i am going to have to pick up the ingredients and try make this at the weekend.

    Thanks for sharing your recipe :).

  • October 15, 2014 at 11:06 pm: lynn

    Made this last sunday for our vegan brunch..Sooò delish

  • October 17, 2014 at 3:01 am: Violet

    First, Isa, you’re my SHE-ro forever, so no hard feelings! However, the scrambled tofu didn’t work for me. Mine was dry and crumbly, with a slightly grainy texture, even though I added water. To make the yellow noticeable I had to add extra turmeric, which made it bitter. I even used a bit of that Indian black salt I learned about from you. But honestly with the brand I bought you’d have to over-salt to get a decent eggy flavor. HELP what did I do wrong? :(

  • October 27, 2014 at 7:54 pm: Patricia Sjöberg

    Gonna do this for our annual Christmas brunch this year! Bring on the nachos!

  • December 2, 2014 at 10:22 am: esterfisher

    It’s time to have a healthy breakfast. Breakfast Nachos seem to be a perfect pick to have a healthy and delicious dish for breakfast.

  • December 14, 2014 at 4:02 am: mimi

    incredible, and easier than i thought it would be!!

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  • March 24, 2015 at 6:37 pm: Veronica

    I need another cheese alternative. I’m allergic to cashews. Any ideas?