Tofu-Loaded Nachos with Cashew Sauce

Crispy tortilla chips piled high with savory tofu, fresh vegetables, and drizzled with creamy cashew sauce for a plant-powered twist on a classic comfort dish

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 400°F (205°C).

Step 2

Soak 1⁄2 cup cashews (65 g) in water for 10 minutes.

Step 3

Crumble 1 1⁄3 blocks of extra firm tofu into a mixing bowl, then add the following ingredients:

Step 4

Mix until combined.

Step 5

Pour the tofu crumble onto a baking sheet lined with parchment paper and bake for 20 minutes. Mix until slightly crispy, then bake for 5 more minutes.

Step 6

When finished, divide the tofu crumble into 4 equal portions and set aside.

Step 7

Now it’s time to make the cashew sauce. Blend the soaked cashews with the following ingredients:

Step 8

Feel free to add a splash (or more) of water to achieve your preferred consistency.

Step 9

Dice 1 medium onion (110 g), 2 red bell peppers (119 g each), 1 cup (16 g) of cilantro, 4 cups (84g) kale, rinse black beans, and divide everything evenly into 4 containers.

Step 10

When you are ready to assemble a serving of nachos, add the following to each container of pre-prepped veggies: a single serving of chips (43 g) 1⁄4 batch of tofu ground beef (170 g) 1⁄4 batch of cashew queso sauce * 2 tbsp (30 g) salsa 1 tbsp (15 g) guacamole