Breakfast Nachos

Breakfast Nachos from Veganize It!

Nachos for breakfast is a fun way to start the day. Make the queso sauce in advance and the nachos will come together quickly. 
Course: Breakfast
Cuisine: Mexican
Keyword: Breakfast Nachos
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 278kcal
Author: Amy Katz


  • 1 tablespoon olive oil
  • 1 small yellow onion, minced
  • 2 garlic cloves, minced
  • 3 scallions, chopped
  • 12 ounces extra-firm tofu, drained and diced
  • ½ teaspoon salt
  • 2 tablespoons nutritional yeast
  • ½ teaspoon ground cumin
  • 1/4 teaspoon tumeric
  • 1 ½ cups cooked or 1 can black beans, 15-ounce, drained and rinsed
  • 1 large tomato, diced
  • 1 jalapeno, seeded and minced
  • ¼ cup chopped cilantro, optional, plus more for garnish
  • 1 tablespoon fresh lime juice
  • 1 ripe avocado, peeled, pitted, and diced
  • 1 recipe Smoky Queso Sauce, below, kept warm
  • 1 bag restaurant-style tortilla chips, 13-ounce

For the Smoky Queso Sauce:


  • Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and cook for 3 minutes, then add the garlic and scallions and cook 2 minutes longer. Add the tofu and salt, and cook, stirring, for 5 minutes. Stir in the nutritional yeast, cumin, and turmeric. Taste and adjust the seasonings if needed. Stir in the beans, cover, and keep warm.
  • In a medium bowl, combine the tomato, jalapeno, cilantro, and lime juice. Season with salt to taste and mix well. Gently stir in the avocado.
  • To assemble, spoon a thin layer of the sauce on the bottom of a large plate. Place half of the chips on top of the sauce. Spoon half of the sauce on top of the chips, followed by half of the tofu and beans, and then half of the salsa. Top with the remaining chips and repeat with the remaining ingredients. Serve immediately, garnished with additional cilantro, if using.
  • To make the Spicy Queso Sauce:
  • Combine all the ingredients in a blender and blend until smooth.
  • Transfer to a saucepan and cook over medium heat, stirring constantly, until thickened, about 5 minutes. Taste and adjust the seasonings, if needed. Use as desired. (See note)


Text excerpted from VEGANIZE IT! © 2017 by Robin Robertson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
This easy-cheesy sauce is great for nachos or folded into cooked pasta for a zesty mac and cheese. If chopped pimientos are unavailable, you can substitute 3 tablespoons chopped roasted red bell pepper. Makes 2 cups


Calories: 278kcal | Carbohydrates: 21g | Protein: 11g | Fat: 17g | Saturated Fat: 2g | Sodium: 936mg | Potassium: 694mg | Fiber: 6g | Sugar: 3g | Vitamin A: 670IU | Vitamin C: 20.1mg | Calcium: 52mg | Iron: 2.1mg

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