Ingredients
The following ingredients have 2 Servings
- 1 pack extra firm tofu (drained)
- 1 tablespoon neutral tasting oil (I used sunflower oil)
- 1 tablespoon soy sauce (I used tamari)
- 1 - 2 tablespoons taco seasoning
- salsa
- tortilla chips
- guacamole
- chopped onions, tomatoes, lettuce, jalapenos (etc)
- shredded cheese or store bought cheese dip
- sour cream
- hot sauce
- any other topping you like on your nachos
Instruction
- Preheat the oven to 350F/180C. Prepare a baking tray with parchment paper and spray with cooking spray (the parchment paper makes for an easy clean up)
- Mix the oil, soy sauce and taco seasoning in a bowl.
- Use your hands to crumble the tofu into the bowl and stir to coat with the seasoning blend
- Spread evenly onto the baking sheet, breaking up any super large chunks.
- Bake for 30 - 45 minutes, stirring every once in a while. The total time depends on your oven, how much moisture is in the tofu and how much is on the baking sheet. When the tofu starts to brown, check more frequently.
- When cooked to your liking, remove from the oven. At this point the crumbles can be stored in the fridge until needed.
- To make the nachos, place the desired amount of crumbles into a medium skillet. At this point you can add more seasoning, hot sauce, salsa, etc to make them more like taco meat. Heat through and allow the excess moisture to cook off.
- Arrange tortilla chips on a platter and top with the tofu, chopped veggies, sour cream and cheese.
