Serves 8
Total time: 1 hour || Active time: 1 hour
“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.
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.
Ingredients
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
Directions
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.
Assemble:
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!
Good!!
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!
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! 🙂
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
Those look so healthy and delicious! I’ll share a link on my blog. Can’t wait to try them!
This looks amazing, but seems that the prep time is crazy! Approximately how long should it take, really?
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!!
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 :).
Made this last sunday for our vegan brunch..Sooò delish
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? 🙁
Gonna do this for our annual Christmas brunch this year! Bring on the nachos!
incredible, and easier than i thought it would be!!
This site contais a lot of good looking food recipe.. i luv it
delicious!
I need another cheese alternative. I’m allergic to cashews. Any ideas?
This is by far one of my favorite meals. It’s a labor of love because it takes some time to get everything prepped, but it’s SO worth it. My husband and toddler love it as well. The way the flavors blend together is fantastic and the meal is surprisingly filling. YUM
amazing!!
My girlfriend and I have made this three times now, and it’s the best breakfast/brunch ever. No exaggeration. Still can’t get my head around how good this is. Thanks a bunch!
These look amazing! Can’t wait to see what you come up with next 🙂
Never have before thought of a home-made Mexican nachos. Can avocado oil be added in stead of olive oil for the tofu and potato? I would rather hate the strong flavor of mellow white miso for the taste of cheezy sauce, could it be out of the recipe list?
I haven’t eaten the nachos before so I can not image the flavor. It looks like the mixed salad for ones on diet. I’m bad at cooking onion and garlic as all the times they are burnt down to dark brown and burnt smell releases accordingly. Anyway, the recipe may take times as several kinds of sauces and portions should be made to mix the dish.
oh god this looks amazing!
This looks amazing! How many servings does this make?
Oh my gosh, I never would have thought of nachos for breakfast! I must try this. Immediately. 🙂
Looks really delicious. Imagine having a breakfast like that, will have plenty of energy powering you up until lunch! Especially love the use of tofu
Thanks! On the menu tomorrow!
This was so good! Breakfast tacos is the way we roll. We also added vegan soyrizo. This is hands down, the best mexi-breakfast I have ever had, vegan or otherwise!! Thanks for sharing <3
OMG.. I never thought of making nachos for breakfast. Brilliant idea and must try recipe.
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This looks SO good!!!!