Breakfast Nachos
Crunchy tortilla chips, smoky soy chorizo, tofu scramble and cheesy sauce come together to make a fun breakfast-time dish that’s made for sharing.
Prep Time
Prep Time
  • ½ block firm tofu
  • 1 package vegan chorizowe recommend Tofurky brand
  • 1 package nacho nut milk cheesewe recommend punk rawk labs
  • 1cup plain unsweetened almond milkor plant-based milk of your choice
  • Restaurant style tortilla chips
  • ½cup cooked black beans
  • ½tsp ground turmeric
  • 1tsp soy sauce
  • 2tbsp nutritional yeast
  • 1tsp garlic powder
  • 1 scallionthinly sliced
  1. Heat a large skillet over medium high heat. Crumble tofu into the pan. Add soy sauce, nutritional yeast, garlic powder, scallions, and ground turmeric. Dry sautee for 5 to 10 minutes until seasoning is incorporated evenly and tofu is aromatic and has taken on a golden yellow color. Scoop into a bowl and set aside.
  2. In the same pan, cook the chorizo according to package instructions. Scoop into a bowl and set aside.
  3. Heat a medium saucepan over medium heat. Add the almond milk and heat, stirring occasionally, until it begins to gently simmer. Add the nacho cheese and stir constantly until it melts forming a thick sauce. When it comes to a bubble, turn off heat and set aside.
  4. On a large serving dish add a layer of tortilla chips and top with cheese sauce, tofu scramble, and chorizo. Serve with your choice of additional toppings including salsa, guacamole, diced bell peppers, and cilantro.
Recipe Notes

Toppings Suggestions



Diced Bell Peppers