Cheesy tortilla chip-crusted tofu, cumin black beans & corn, pico de gallo and guacamole, with a drizzle of vegan crema. The ultimate nacho bowl, perfect for a weeknight or weekend meal and a great dish to make for friends and family.
Packed full of flavour and texture this bowl is so delicious - it's also full of fibre, protein and healthy fats, as well as vitamin C, E and some iron and calcium too. The tofu is sliced, dipped in seasoned and thickened soy milk before being coated in crushed vegan cheese flavour tortillas and baked to perfection. The rest of the dish comes together in the time the tofu is in the oven, the beans only need a short cook and the dips simply just chopping and mixing, giving you a wonderfully delicious meal in under 30 minutes.
The lovely people at Mister Freed sent me some of their tortilla chips to try (Ad - PR sample), I had so much fun thinking about what I could create beyond the typical nachos and this bowl was truly epic - as were the tortilla chips! Here I used the Cheezie flavour for the tofu and served the bowl up with the Kale Spinach tortilla chips - I may have eaten the rest of the Cheezie whilst I was cooking with them and didn't have any left to serve with the bowl - oops!
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Nacho Crusted Tofu Bowl | Serves: 4 | Time: 30 mins
You'll need
- Chopping board
- Knife
- Measuring cups & spoons
- 5x small bowls
- Saute pan
- Baking tray
- Greaseproof paper (I used resuable)
- Ziplock bag
- Rolling pin
Ingredients
- 1 XL block extra firm tofu (450g)
- 1/2 cup unsweetened soy milk
- 2 tsp cider vinegar
- 1 tsp mild chili powder
- 1/2 tsp salt
- 75g vegan cheese tortilla chips (I used Mister Freed)
- 1 tbsp oil
- 1/2 white onion
- 1 clove garlic
- 1 tsp whole cumin
- 1 can black beans, drained and rinsed
- 1 cup supersweet corn
- 1 tsp fresh oregano or 1/2 tsp dried
- Pinch salt
- 1/2 white onion
- 1 fresh jalapeno
- Juice 1/2 lime
- Pinch salt
- 3 vine tomatoes
- Handful coriander leaves
- 1 XL ripe avocado
- Juice 1/2 lime
- Pinch salt
- 1 heaped tbsp pico de gallo (from above)
- Handful coriander leaves
- 1/4 cup vegan creme fraiche/sour cream (I used Oatly)
- 1-2 tbsp water
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Tortilla chips (I used Mister Freed Spinach & Kale)
- Coriander
Method
- Pre-heat the oven to 180°C and line a baking tray with greaseproof paper.
- Into a bowl, add the soy milk, vinegar, chili powder and salt and stir together - it should curdle slightly and thicken. Slice the tofu block in half, then in 2cm thick pieces and add to the soy milk mixture.
- Then add the tortilla chips to a ziplock bag and crush them finely with a rolling pin. Take a piece of tofu one at a time and add to the bag, shake it around so it's fully coated in tortilla chips and place on a baking tray. Repeat with the rest of the block and bake for 20-25 minutes until golden brown.
- Meanwhile, dice an onion and add to a pan on a medium heat, cook for a few minutes stirring occasionally. Then mince the garlic and add to the pan along with the cumin seeds, cook for a couple more minutes then add the black beans, corn and a pinch of salt and oregano and cook for a few more minutes, allowing it to heat through. Remove from the heat and put a lid on the pan so it stays warm.
- To make the pico de gallo, finely mince the other half of the onion and add to a bowl with the juice of half a lime, a minced jalapeno and a pinch of salt. Stir together and let it sit for 10 minutes, before adding in 3 diced tomatoes and finely chopped coriander.
- To make the guac, mash up an extra large avocado with the juice of half a lime and a pinch of salt. Then add in a heaped spoon of the pico, including some of the liquid and then tear in a few more whole coriander leaves.
- To make the crema, mix together the vegan creme fraiche with garlic and onion powder and thin out with a little water to desired consistency.
- To serve, divide up the components between 4 bowls, along with a handful of tortilla chips and a sprinkling of fresh coriander leaves and enjoy!
