Vegan Buffalo Tofu Nachos
How many Sundays go by when you can’t enjoy yourself at football gatherings?
Do you ever just want finger food to pick at like everyone else at a party?
What about when you just feel like a comforting snack that you can pick on while you watch a movie?
This recipe solves ALL of those problems.
No more missing out on an American classic — the loaded nacho platter!
The incredible thing about this recipe is that not only is it vegan, but it’s also gluten-free!
Can I get an men…I mean, an awomen?!
There are a few phases to this recipe and I’m not going to lie, it’s a bit time consuming. But it is worth every moment of the effort you put in making it.
Phase 1 is seasoning, baking, then tossing the tofu in Frank’s.
Phase 2 is making the cheese sauce that can be a dip of its own.
Phase 3 is loading the nachos, baking, then enjoying.
Think you’re up for it?
1/4 cup Frank’s Red Hot sauce
3 tablespoons vegan butter or olive oil spread melted
250g firm tofu
1 bag corn chips
1 can black beans
1 can corn kernels (or frozen corn kernels)
1 fresh tomato
2 cups cashews (pre-soaked for minimum of 2 hours or boiled)
1 medium-sized lemon
1 tsp olive oil
1 tablespoon soy sauce (organic & gluten-free is optional)
2 teaspoons onion powder (1tsp for tofu, 1tsp for cheese)
2 teaspoons garlic powder (1tsp for tofu, 1tsp for cheese)
1 teaspoon cumin
2 teaspoons chili powder (1tsp for tofu, 1tsp for cheese)
1/4 teaspoon cayenne pepper
3 teaspoons paprika (2tsp for tofu, 1tsp for cheese)
3 teaspoons Sriracha (or as much as desired)
1/4 cup nutritional yeast
3-4 cups of water
Vegan sour cream (as much as desired)
1 avocado (optional)
AMOUNT PER SERVING:
Saturated fat: 7.3g
Preheat oven to 200 C.
While oven is heating, put two cups of cashews in a pot of water on the stove and boil for 15-20 minutes until soft (or use pre-soaked cashews instead and skip the boiling step).
Crumble tofu in a bowl, add spices (cumin, paprika, chili, onion powder, garlic powder, cayenne pepper), soy sauce, and olive oil, and mix well.
Spread evenly over a baking tray (baking paper recommended) and stick in the oven for 15 minutes.
When tofu is done, remove from the oven and toss with Frank’s Red Hot. Leave oven on.
Remove cashews from the stove and strain.
Put cashews, freshly squeezed lemon juice, sriracha, nutritional yeast, and water in blender or food processor and blend until it looks like a thin golden sauce. Add salt & pepper as desired.
Add the golden sauce to a pot and put over low heat for approximately 20 minutes. Stir consistently as the sauce thickens up into a delightful nacho cheese.
Between stirs (don’t leave it too long or it’ll burn), slice up 1-2 tomatoes into small cubes.
Spread nacho chips over a pan and add tomatoes, beans, corn, and tofu (jalapeños if you like it hot!).
Remove nacho cheese from heat when you’re happy with the consistency and drizzle over first layer of chips and toppings.
Repeat a layer of chips, tomatoes, beans, corn, tofu, and cheese (and those optional jalapeños).
Put tray of nachos into oven for 10-15 minutes until the top layer starts to brown slightly.
Remove from oven, add vegan sour cream and cubed pieces of avocado as a cooling topping and…