These vegan BBQ tofu summer nachos with pineapple salsa are destined to transform your nacho-loving ways. Move over standard nacho toppings and make way for these fresh, vibrant, summer flavors. Crispy, salty tortilla chips are drizzled with smoky chipotle cashew queso and topped with BBQ tofu, pineapple salsa, avocado, cabbage, and scallions.
*If you're using Nasoya's Super Firm tofu, there's no need to press the tofu—it comes pre-pressed. However, if you're using another brand or type of tofu, you'll need to press it for about 20 to 25 minutes.
**If you're making these nachos for yourself or a smaller group, you can make a smaller stack and refrigerate any leftover toppings. Reheat the tofu in a skillet over low heat and reheat the queso in a saucepan over low heat (adding a splash or two of filtered water and whisking to loosen and thin the cheese as needed).