Tofu Mushroom Nachos Recipe
Crispy tortilla chips topped with cheese, served with a green pasilla sauce, fresh pico de gallo, and black beans
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Ingredients
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Ingredients for Tofu Mushroom Nachos
Method
Directions for Tofu Mushroom Nachos
- 1
Prepare the Tofu and Mushrooms
Drain the tofu and press it to remove excess moisture. Crumble the tofu into small pieces. In a skillet over medium heat, add olive oil, then sauté the garlic until fragrant. Add the crumbled tofu and sliced mushrooms, season with salt and pepper, and cook until the mushrooms are tender and tofu is slightly golden.
- 2
Make the Green Pasilla Sauce
In a blender, combine roasted pasilla peppers, lime juice, and a pinch of salt. Blend until smooth. Adjust seasoning to taste.
- 3
Prepare the Pico de Gallo
In a bowl, mix together diced tomatoes, onion, and chopped cilantro. Season with salt and lime juice.
- 4
Assemble the Nachos
On a large baking sheet, spread tortilla chips evenly. Top with the sautéed tofu and mushroom mixture, then sprinkle shredded cheddar cheese over the top. Bake in a preheated oven at 375°F (190°C) for about 10 minutes, or until the cheese is melted and bubbly.
- 5
Serve
Remove from the oven and top with black beans, pico de gallo, and drizzle with green pasilla sauce. Serve immediately.