Nachos with Tofu Black Bean Chili
Transform your snack game with these irresistible Nachos with Tofu Black Bean Chili—a fusion of bold flavors and plant-based goodness! This recipe layers crispy tortilla chips with a hearty, protein-packed chili made from crumbled tofu, black beans, and a medley of spices like cumin and smoked paprika, creating a savory, smoky base that's perfect for piling on the toppings. Finished with melty cheddar (or your favorite vegan cheese) and vibrant garnishes like creamy avocado, zesty lime, and fresh cilantro, these nachos are a crowd-pleasing delight for game nights, parties, or a fun family dinner. Ready in just 45 minutes, this dish combines quick prep, easy assembly, and customizable toppings for a satisfying, shareable treat. Whether you're craving a vegetarian twist on classic comfort food or exploring new ways to enjoy tofu, these loaded nachos deliver a perfect balance of flavor and texture!
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Recipe Information
Ingredients
- 1 block (14 oz) Firm tofu
- 2 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 3 minced Garlic cloves
- 1 medium, diced Red bell pepper
- 1 15 oz can, drained and rinsed Black beans
- 1 14 oz can Diced tomatoes
- 2 tablespoons Tomato paste
- 1 tablespoon Chili powder
- 2 teaspoons Cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Vegetable broth
- 8 cups Tortilla chips
- 1.5 cups Shredded cheddar cheese (or vegan cheese)
- 1 sliced (optional) Jalapeño
- 0.5 cup Sour cream (or vegan alternative)
- 1 sliced Avocado
- 2 tablespoons, chopped Fresh cilantro
- 1 cut into wedges Lime
Instructions
Press the tofu to remove excess moisture. Wrap the tofu block in a clean kitchen towel, place it on a plate, and set a heavy object (like a pan) on top. Let it sit for 10 minutes.
In the meantime, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes.
Add the minced garlic and diced red bell pepper to the skillet. Cook for another 2-3 minutes, stirring occasionally.
Crumble the pressed tofu into the skillet using your hands, breaking it into small, ground-beef-like pieces.
Add chili powder, cumin, smoked paprika, salt, and black pepper to the tofu mixture. Stir well to coat the tofu in the spices.
Add the drained black beans, canned diced tomatoes (with juices), tomato paste, and vegetable broth. Stir to combine.
Reduce the heat to low and let the chili simmer for 15 minutes, stirring occasionally, until thickened and flavors are combined.
Preheat your oven to 375°F (190°C).
On a large, oven-safe platter or baking sheet, spread the tortilla chips in an even layer.
Spoon the tofu black bean chili evenly over the chips.
Sprinkle the shredded cheddar (or vegan cheese) over the top.
Bake in the preheated oven for 8-10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and top with optional toppings like sliced jalapeños, sour cream, avocado slices, chopped cilantro, and lime wedges.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1689 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.3 g | 117% | |
| Saturated Fat | 22.1 g | 111% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 2056 mg | 89% | |
| Total Carbohydrate | 177.1 g | 64% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 13.8 g | ||
| Protein | 49.1 g | 98% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1408 mg | 108% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1405 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
