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Breakfast Nachos
by IsaChandra
Serves 8
Total time: 1 hour || Active time: 1 hour
“You got your nachos in my breakfast.” “No, you got your breakfast in my nachos.” OMG, it’s breakfast nachos!
These are loaded with all of the brunchy requirements: scrambled tofu, roasted potatoes, avocado salsa and a creamy, cheesy, cashew sauce. They’re great for sharing with a crowd or for a slightly messy breakfast in bed. It’s definitely “company food.” You don’t want to eat breakfast nachos alone, unless you really really love yourself.
You can make a few huge plates for everyone to share, perhaps as the savory component of a brunch. Because, yes, nachos are a great appetizer before pancakes. Or make little individual servings. Either way, just remember to layer ingredients between the layers of chips. I hate when all of the fun stuff is just dumped on top and you’re left with empty chips at the end. An empty chip is just a crime.
There are a few components here, but it’s very easy to put together. None of them are crazy difficult. While the potatoes roast, you can pretty much prepare everything else, just remember to set a timer because you don’t want to burn the taters. It’s always been my opinion that brunch without potatoes is like going whale watching but seeing no whales. It’s fine, but next time, gimme some whales.
Anyway, dig in! I swear there are some chips under there. Here’s the Instagram pic where you can actually see ’em.
~ If you don’t feel like nachos (who doesn’t feel like nachos?), these make great breakfast tacos as well. Maybe just add some shredded lettuce.
~ If you’d like to make the salsa a day in advance, that’s cool! Just leave the avocado out until ready to serve, because it will brown if you leave it in the salsa. When ready, just dice and fold in.
~ The cheesy sauce is great in advance, too. Although you’ll want to bring it to room temp before serving. You can even just gently heat it up and it’ll be yummy that way.
For the potatoes:
1 1/2 lbs red potatoes, diced 1/2 inch
2 tablespoons olive oil
3/4 teaspoon salt
For the scrambled tofu:
1 tablespoon olive oil
Small onion, finely chopped
2 cloves garlic, minced
14 oz extra firm tofu
1/2 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon turmeric
2 tablespoons nutritional yeast
1 tablespoon fresh lime juice
For the melty cheezy sauce:
1 cup unroasted cashews, soaked in water for at least 2 hours, drained
1 cup vegetable broth
2 tablespoons mellow white miso
2 tablespoons nutritional yeast
1 teaspoon onion powder
Salt to taste
For the avocado salsa:
1 large tomato, diced
1/4 cup diced red onion
1 jalapeno, seeded and thinly sliced into thin rings
1/4 cup chopped cilantro
1 tablespoon fresh lime juice
Pinch salt
1 avocado, diced medium
To assemble:
1 1/2 cups cooked black beans (a 15-oz can, rinsed and drained)
1 big bag restaurant style tortilla chips
Fresh cilantro for garnish
Hot sauce for serving
Roast the potatoes:
Preheat oven to 425 F. Line a large rimmed baking sheet with parchment paper.
On the prepared baking sheet, toss the potatoes with olive oil and salt. Cook for about 30 minutes, tossing once or twice, until golden and tender. Remove from oven and set on a cooling rack until ready to use.
Make the scrambled tofu:
Preheat a large, heavy bottomed pan over medium high heat. Saute the onion and garlic in olive oil for 3 minutes, until onion is translucent. Break the tofu apart into bite sized pieces, sprinkle with salt, and cook for about 10 minutes. Get under the tofu with a thin metal spatula now and then as it cooks, scrape the bottom and don’t let it stick to the pan, that is where the good, crispy stuff is.
Add the cumin and turmeric, with a few splashes of water if it seems dry. Toss to incorporate, and let the turmeric color the tofu – it should be a nice bright yellow. Add the nutritional yeast and lime juice and cook for about 5 more minutes. Taste for salt. Cover with tin foil to keep warm until ready to assemble.
Make the cheezy sauce:
Puree everything in a blender until absolutely smooth, scraping down the sides with a rubber spatula occasionally. This could take 2 to 5 minutes, depending on your blender. Remember to give the motor a rest every minute or so.
Make the avocado salsa:
In a medium mixing bowl, mix together all of the ingredients except for the avocado. Get them really well incorporated and let them sit for 5 minutes or so to get the tomatoes to release some juice and for the flavors to meld. Fold in the avocado.
Assemble:
Whether you’re making big shareable or little individual servings, zig zag a little cheezy sauce on the bottom of the plate. Place a layer of chips on the plate, layer with sauce, tofu, potatoes, beans, and salsa, then add another layer of chips and repeat. Garnish with cilantro and serve!
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This looks SO good!!!!
Oh my gosh, I never would have thought of nachos for breakfast! I must try this. Immediately. :)
Brilliant!
How do you get your cheese sauce white? I made it and the veggie broth turned it orange. :/ Tasted awesome, but wasn’t looking like queso blanco.
Love this idea for a brunch party! Who doesn’t like nachos?!
Breakfast nachos, always and forever, love!
WHATTTTTTTTTTTT. I want that.
Dearest Isa,
That photo looks vibrant and gorgeous.
Its my first time on your webspace and I really enjoyed it. I love the way you are presenting the post to the audience. Keep up the good work.
I haven’t tried this recipe before. But I will do it soon and let you know.
See you sometime at CheenaChatti.
Greetings! Very useful advice in this particular article!
It’s the little changes that produce the most important changes.
Thanks a lot forr sharing!
Seriously one of the best recipes you’ve ever written. I LOVED IT. SO DELICIOUS!
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I believe that Denny’s once had this as a special, they called it Pochachos!
Made this today–yummy,
Isa, thanks for the cheese recipe. I’ve made cashew cheese numerous times but this Mexican flavored cheese recipe is intriguing. My family loves nachos, this is going to be on the menu for tonight’s Blackhawks game!
Just in time, since I have extra leftover stuffing from nirvana enchilada lasagna!
Made these last night with homemade guac (avocado, cilantro, lime, garlic, cumin, salt, cayenne), chopped tomatoes and chili lime cholula hot sauce and they were AMAZING! I kept eating them even after I was full. You are a vegan goddess!
Will have to make this for my daughter, loves nachos AND this recipe is obviously healthy.
Hey! Someone in my Myspace group shared this website with us so I came to take a look.
I’m definitely enjoying the information. I’m book-marking and will be tweeting this to my followers!
Fantastic blog and great design and style.
Definitely a Breakfast for Dinner contender. <3
Yum! Can’t wait to try this.
At this moment I am ready to do my breakfast, after having my breakfast coming again to read other news.
““You got your nachos in my breakfast.” “No, you got your breakfast in my nachos.” OMG, it’s breakfast nachos!” I love that made me smile in an instant…just what I needed right now!
I love this! It looks so good, definitely going to try!
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Awesome! We love brunch and these were delicious. Can’t wait to serve them at our next brunch get-together. Thanks for being you, Isa.
Hello there! Quick question that’s completely off
topic. Do you know how to make your site mobile friendly? My website looks weird when viewing from my iphone4.
I’m trying to find a template or plugin that might be able to resolve this issue.
If you have any recommendations, please share. Thank you!
Hi! I know this is kinda off topic however , I’d figured I’d ask.
Would you be interested in exchanging links or maybe guest writing a blog post or
vice-versa? My site discusses a lot of the same topics as yours and I believe we could greatly benefit from each other.
If you’re interested feel free to send me an e-mail.
I look forward to hearing from you! Great blog by the way!
Mmm I must try this!
This was so awesome. I made a combo of red and sweet potatoes and put smoked paprika on them before roasting. Also threw a shredded carrot and 1/2 a shredded zucchini into the scramble. Otherwise followed the recipe perfectly and it was soooo good. I will happily eat this for lunch and dinner today, too.
Holy fuck just made this it was so good!
It was sublime, we LOVED it!
Wow! These look amazing!
What a great healthy, hearty breakfast! But I wouldn’t mind eating a variation of this for lunch too as a lettuce wrap. I love it when a dish has such great building block ingredients that you can mix and match it to make an endless number of other yummy recipes. Thanks for sharing!
Needs some nice salty fresh pork bacon from my pet pig Mr. Fizzle
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I just gotta say, me and the husband sat down and ate the entire thing and then wanted to make it again the next day, but then I thought that’s just gluttony to the extreme. So we made a deal to make it weekly. On Fridays. Because Friday is the best day and these are the best nachos. Ever.
I made this and it was delicious!
Many thanks for this website, can blissfully declare
we are in possession of a steam shower of our very own and we like it so much
Nice recipe, will definitely try!!! Looks incredible :)
This is an absolutely sublime recipe! I’ve already made it 2 times in a week. Thank you.
VEGAN! Help me become a vegan! www.gofundme.com/97ujgg
What can be substituted for cashews? My husband has a severe nut allergy?
I only made the scrambled tofu portion of this, but it was sooooo delicious. I’ll definitely be making it again, thank you! :)
Several recipes provided here – I love to mix and match. I took your advice and made these into brunch tacos. wow – good!
Delicious! Made it last night for dinner (WAY too much work for breakfast/brunch – need to chop ahead of time). The cheezy sauce is essential – wish I had doubled the guacamole. Everyone in the family enjoyed it and wanted leftovers for lunch.
This looks amazing! We can’t wait to make these nachos! :)
-Rachel’s Cosmic Cuisine
Thanks for sharing the recipe for vegan cheese sauce! I mentioned this post as an inspirational for my Layered nacho bake ( maikinmokomin.blogspot.fi/2014/08/leffaillan-nacho-paistos.html )
Good!!
I would have never thought to have nachos for breakfast (and they are one of my favourite dinner meals) but these just make so much sense…scrambled tofu…roast potatoes….mmmm!
I wonder if you have a suggestion for non-soy kind of scramble that would work with this recipe? It looks delicious, and I have to make it!! Thank you, and now I want your cookbook! :)
Dang, this is good! It took me a while to get around to making it, but my husband and I both really liked it. The cheese sauce is really good (I made mine with red miso ’cause that’s what I have). The salty starchy nachos and potatoes topped with the bright, fresh, citrusy salsa is a really nice, balanced combo. My kids didn’t like it because, ya know, tomatoes and avocado, but I would definitely make this for grown-up guests. It’s fun, it’s filling, it’s delicious