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.
- 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
- Preheat oven to 180C/350F/gas mark 4.
- Add all of the salad ingredients together in a large bowl and mix well until everything is coated in the liquid. Set aside.
- 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.
- 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.
- Thinly slice the additional peeled half avocado and use your hands to fan out the slices to form a rose shape.
- Remove the baked tortillas from the oven and spread out in a circular pattern over a large plate.
- Top the nachos with the salad, scoop over the avocado cream and top with the avocado rose and extra coriander.
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
Pin this Healthier Tofu Nachos recipe for later:
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.