Healthier Tofu Nachos with Smoky Avocado Cream | Vegan Recipe

These Healthier Tofu Nachos with Smoky Avocado Cream make a great summery dinner – especially if you don’t want to admit that summer is almost over for this year.

I know some of you might already be screwing your nose up at the mention of tofu: some of you thinking about eating it and some of you thinking about cooking it. But don’t look away yet! This recipe is for you.

I made these Healthier Tofu Nachos with Smoked Avocado Cream using Cauldron organic marinated tofu pieces. The little pieces are firm with a great slightly chewy texture. If tofu conjures up an image of slimy tasteless chunks, then I promise they will change your mind.

The Cauldron marinated tofu comes pre-pressed, pre-marinated and pre-chopped; in short, it saves lots of time! …And is perfect if you feel like you can’t get tofu to behave when cooking it. You can even eat the pieces cold and I recall many a time during my post-grad student days munching on these bits of tofu straight from the packet in the library (sort of fond memories..!).

But back to these vegan tofu nachos: They have the perfect balance between feeling like a special treat yet they’re also light, healthy and full of protein. Baked tortillas, firm tofu, fresh salad veggies and a tangy-yet-smoky avocado cream make these healthier tofu nachos a great alternative to classic nachos and a delicious alternative to a straight up salad. They also make a fab centrepiece for everyone to dig into or the recipe makes around 4 generous individual servings.

Healthier Tofu Nachos with Smoky Avocado Cream   Save Print Prep time 15 mins Cook time 10 mins Total time 25 mins   Baked tortillas, firm tofu, fresh veggies and a tangy-yet-smoky avocado cream make this a light dinner that's full of plant-based protein. Author: The Tofu Diaries Recipe type: Main Cuisine: Vegan Serves: 4 Ingredients

• For the nachos:
• -4 wholewheat tortillas
• -2 tbsp olive oil
• For the salad/topping:
• -160g or 1 pack Cauldron marinated tofu pieces (see notes for alternative)
• -270g vine tomatoes, cut into quarters
• -3 bell peppers (one red, one orange, one green), chopped into 1cm pieces
• -2 spring onions, finely chopped
• -1 bunch fresh coriander (approx. 25g plus extra to top), roughly chopped
• -Juice of one lime
• -1 tsp Tabasco sauce
• -Salt and black pepper, to taste
• For the smoky avocado cream:
• -1 avocado
• -1 tbsp tahini
• -50ml almond milk
• -1-4 tbsp lime juice (see notes)
• -2 tsp smoked paprika
• -Salt and pepper, to taste
• To serve:
• -1/2 avocado, stone removed and peeled

Method

1. Preheat oven to 180C/350F/gas mark 4.
2. Add all of the salad ingredients together in a large bowl and mix well until everything is coated in the liquid. Set aside.
3. Cut each tortilla into 8 pieces - cutting the same way you'd cut a pizza. Spread out over a baking tray (you may need 2 trays) and brush lightly with olive oil. Place in the oven for around 8-10 minutes, until golden brown and crisp, keeping a close eye on them as they may cook more quickly in some ovens.
4. In the meantime, add the avocado cream ingredients into a blender and process until smooth. You may need to add a little extra milk or water if you have used less lime.
5. Thinly slice the additional peeled half avocado and use your hands to fan out the slices to form a rose shape.
6. Remove the baked tortillas from the oven and spread out in a circular pattern over a large plate.
7. Top the nachos with the salad, scoop over the avocado cream and top with the avocado rose and extra coriander.

Notes The tofu: If you can't get hold of any Cauldron marinated tofu pieces, use extra firm tofu cut into small 1cm cubes. Press to remove any excess moisture and marinate for half an hour in soy sauce and a teaspoon each of garlic powder and ground ginger. Fry in 1tbsp oil for 5 minutes until slightly golden brown.
The avocado cream: I would highly recommend adding the lime little by little according to your taste. I love lime, but if you don't so much then add a small amount and make up the rest in water to get the right consistency. 3.5.3226

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Looking for more vegan tofu recipes? You might like one of these tofu dinner ideas:

Caribbean Tofu with Coconut Quinoa

Spiralised Salad with Sichuan Spiced Tofu

Mediterranean Tofu Pie

A huge thank you to Cauldron (my go-to tofu brand!) for sponsoring this post and helping to keep The Tofu Diaries up and running! All thoughts, recipes and photos my own. Please see my disclaimer for more details.