Vegan Game Day Nachos

These vegan game day nachos are a snacking dream come true. Three layers of crispy tortilla chips are layered each with spicy tofu crumbles, simple 5-minute homemade cashew cheddar sauce, black beans, and pico de gallo. Then, the entire stack gets topped with fresh avocado, scallions, jalapeños, black olives (if you please), and a drizzle of sour cream. 

This post is sponsored by Nasoya. Thank you for supporting the brands that support Blissful Basil!

Of all the appetizers, nachos are my favorite. There are truly no other finger foods I enjoy more than a mound of crispy tortilla chips layered high with all the toppings.

Perhaps you’ve made the Pile ‘Em High Plant-Powered Nachos from my book. If you have, then you know that I make nachos that everyone loves, vegan or not.

These vegan game day nachos are no exception to that rule. In fact, I like them even more than the ones in my book (shh, don’t tell). Not only are they delicious, but they come together rather speedily, too.

And they’re certainly close-up ready…

To make these easy vegan nachos, you’ll start by preparing some spicy tofu crumbles.

To make them, you’ll drain and pat dry a block of Nasoya’s Extra Firm Tofu. Although you could use a tofu press to squeeze out any excess water, you certainly don’t have to. In fact, I don’t. Not for this recipe at least. The quicker the nacho pile can be built, the sooner it can be devoured.

Heat a bit of olive oil in a large skillet, crumble the tofu into the pan, and sprinkle it with chili powder, cumin, paprika, sea salt, and cayenne pepper.

Then, cook until the tofu is browned and crumbly and any excess water has cooked off.

Next, prepare the pico de gallo and cashew cheddar cheese.

Homemade cheese sounds fussy. But I promise you, this simple cashew cheddar cheese sauce takes just five-ish minutes from start to finish. Simply blend and then whisk over the stove until thickened. That’s it.

Once the cashew cheddar is ready, it’s time to assemble.

First order of business: Pick your serving platter. Although there are certainly fancier routes, I prefer to use a medium baking sheet to serve my nachos.

Spread a serving or two of tortilla chips into the pan, and get topping.

First, generous dollops of cashew cheddar cheese.

Next, sprinkles of spicy tofu crumbles.

Then, spoonfuls of pico de gallo.

And finally, black beans.

Repeat this layering process two more times.

Chips, cheese, tofu crumbles, pico de gallo, black beans.

Chips, cheese, tofu crumbles, pico de gallo, black beans.

Once you’ve built your tasty nacho foundation, add the finishing touches:

Sliced avocado, scallions, jalapeños, and black olives.

Finally, drizzle with vegan sour cream, and serve.

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5 from 1 vote

Vegan Game Day Nachos

These vegan game day nachos are a snacking dream come true. Three layers of crispy tortilla chips are layered each with spicy tofu crumbles, simple 5-minute homemade cashew cheddar sauce, black beans, and pico de gallo. Then, the entire stack gets topped with fresh avocado, scallions, jalapeños, black olives (if you please), and a drizzle of sour cream. 

Course Appetizer, Snack

Cuisine Gluten-Free, plant-based, Vegan

Prep Time 30 minutes

Cook Time 15 minutes

Total Time 35 minutes

Servings 4

Author Ashley

Ingredients

Spicy Tofu Crumbles

• 1 tablespoon olive oil
• 1 block Nasoya Extra Firm Tofu, drained and patted dry
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 3/4 teaspoon sea salt
• 1/8 teaspoon cayenne pepper

Quick Pico de Gallo

• 4 roma tomatoes, cored and diced
• 1/2 small white or red onion, finely diced
• 1/4 cup chopped fresh cilantro or to taste
• Sea salt

Nacho Base + Toppings

• 1 recipe Cashew Cheddar Cheese
• 4–6 servings sturdy tortilla chips
• 1 (15-ounce) can black beans, drained and rinsed
• 1 firm-ripe avocado, pitted, peeled, and thinly sliced
• 4 scallions, trimmed and thinly sliced
• 1/4 cup pickled jalapeños or to taste
• Sliced black olives (optional)
• Vegan sour cream

Instructions

For the Spicy Tofu Crumbles

• Heat the olive oil in a large skillet over medium-high heat. Crumble the tofu into the pan. Add the chili powder, cumin, paprika, sea salt, and cayenne pepper. Cook for 8 to 14 minutes, or until the tofu is browned and crumbly and any liquid has evaporated, stirring frequently. Set aside.

For the Quick Pico de Gallo

• In a small bowl, stir together the tomatoes, onion, and cilantro. Season with sea salt to taste.

To Assemble

• Prepare the Cashew Cheddar Cheese (this takes just 5 minutes or so).
• On a large serving platter or baking tray, spread out a layer of tortilla chips and top with the cheese, tofu crumbles, pico de Gallo, and black beans. Repeat two more times, creating three layers. Top with the avocado, jalapeños, scallions, and black olives (if using). Drizzle with the sour cream.
• Serve immediately.