Chipotle BBQ Tofu Nachos🔥

Okay, I had to deliver y’all a recipe for the 4th of July. These are my loaded chipotle barbecue tofu nachos, the best rendition of nachos I’ve ever made. Crunchy, creamy, spicy, tangy, sweet, salty, it’s all there. Easy to share with others, each bite unique, looks beautiful on a serving platter, will absolutely be the hit of the party. I am so happy this idea fell out of thin air while I was watching the World Cup earlier this week. BBQ came to mind first, and then “but wait, WHAT IF NACHOS??”

I’ve been doing a lot of paid recipes on here lately, so here’s a free one. Thank you for all the love and support. Thank you for checking out the recipes and giving them a shot. Veganism is the future. Love y’all ❤️

FULL RECIPE

Chipotle BBQ Tofu Nachos 🔥

ingredients

shredded tofu

1 block super firm tofu, shredded with a box grater onto a parchment-lined rimmed baking sheet

1 tablespoon smoked paprika

1 teaspoon onion powder

1 teaspoon garlic powder

Avocado oil

Kosher salt & freshly cracked black pepper

vegan nacho cheese

1 1/3 cups cashews

2 gold potatoes, peeled and chopped (200 g)

1 carrot, peeled & sliced (about 90 g)

2 cups reserved cooking water from the potatoes and carrots

6 to 10 pickled jalapeño slices

2 tablespoons pickled jalapeño brine

1/2 cup avocado oil

1 teaspoon onion powder

1 teaspoon garlic powder

3 tablespoons nutritional yeast

1 teaspoon tapioca starch

Kosher salt

chipotle bbq sauce

1 yellow onion, diced

1 tablespoon cumin

1 cup ketchup

1/4 cup apple cider vinegar

1 teaspoon chili powder

1 teaspoon smoked paprika

1 teaspoon onion powder

1 teaspoon garlic powder

2 tablespoons dark soy sauce

1 to 2 tablespoons diced chipotle chiles in adobo

lime crema

3/4 cup cashews, soaked in hot water 20 minutes

2 limes, juiced

Kosher salt

other ingredients

1 can (15.5 oz) black beans, drained and rinsed

1 jalapeño, thinly sliced

1/2 to 3/4 cup pickled red onions (I thinly sliced a red onion and added it to a mason jar along with 1/2 cup apple cider vinegar, 1 teaspoon salt, and 1 tablespoon organic sugar)

1/2 cup chopped fresh cilantro

corn tortilla chips

preparation

For the shredded tofu, preheat an oven to 450F. Add all the spices along with four to five pinches of Kosher salt, freshly cracked black pepper to taste, and two to three tablespoons of avocado oil to the tofu on the rimmed baking sheet. Mix everything together with your hands, spread out on the tray, then place in the oven to bake 20 to 25 minutes, rotating the tray halfway through. Remove from the oven when finished, allow to cool, then break the tofu apart into finer bits.

For the vegan nacho cheese, boil your cashews, potatoes, and carrots in salted water in a medium sauce pot for 10 to 12 minutes. toward the end of the boiling, reserve about two cups of the cooking water. Strain the cashews, potatoes, and carrots, then add them to a blender with all the remaining nacho cheese ingredients plus the two cups reserved cooking water and two to four pinches Kosher salt. Blend until creamy smooth and yellowish-orange, like nacho cheese.

For the barbecue sauce, place a stainless steel or non-stick pan over medium heat and warm for three minutes. Add one to two tablespoons avocado oil and warm 30 seconds. Add the diced onion to the pan along with two to three pinches of Kosher salt and stir in. Cook down until the onions have slightly caramelized along the edges, then remove from the pan into a tall container, along with all the remaining barbecue sauce ingredients, plus two to three pinches of Kosher salt. Use an immersion blender to blend everything into a dark reddish-brown sauce. Alternatively, you can add the cooked onions to a standalone blender along with all the same ingredients and blend until smooth.

For the lime crema, strain the cashews after soaking for 20 minutes, then add to a blender along with the lime juice, two pinches of Kosher salt, and 3/4 cup water. Blend until creamy smooth.

I’d recommend pouring both the barbecue sauce and lime crema into separate squeeze bottles for dressing the nachos, but you can simply use a spoon if you don’t have them.

Plate the nachos by layering ingredients in the following order: Corn tortilla chips, vegan nacho cheese, shredded tofu, black beans, barbecue sauce, lime crema, pickled red onions, thinly sliced jalapeno, and cilantro. For a large gathering, you could buy two large bags of corn tortilla chips and make a massive platter by doing two layers of the nachos using most of the prepared ingredients. You can also have it be a nacho bar where people can add either all the ingredients or only the ones they’d like to enjoy. You can also make smaller platters or simply make a plate of nachos. The possibilities are endless, my friends.