Southwest Tofu Scramble Breakfast Nachos

Southwest meets tofu scramble meets nachos - a plant-based breakfast of champions. Protein-rich, flavor-packed, 100% vegan & gluten-free.

Southwest Tofu Scramble Breakfast Nachos

Did someone say nachos for breakfast? Count me in! Protein-packed, well-balanced, and incredibly flavorful, these southwest tofu scramble breakfast nachos will elevate your day to a whole new level.

Don’t limit yourself to just mornings - breakfast nachos are enjoyable at any time of the day. Whip these up for your next breakfast-for-dinner night at home!

Plant-Based Chipotle Cheese Sauce

If you’re looking for a healthy, unprocessed, dairy-free alternative to classic cheese sauce, you’ve come to the right place! Our chipotle cheese sauce is vegan, gluten-free, and made from whole food, plant-based ingredients.

As featured in our Veggie Quesadilla recipe, this homemade chipotle cheese sauce hits the spot in virtually any kind of southwest-style meal. It’s creamy and zesty with a slight kick, making it the perfect burst of flavor in this nacho recipe.

How To Make Southwest Tofu Scramble Breakfast Nachos

These plant-based breakfast nachos are simple and straightforward. Aside from prepping ingredients, which can be done beforehand to save time, these southwest nachos require just a quick assembly and bake before you’re ready to dig in to the best thing you’ve ever eaten thus far.

Reference these tips, suggestions, and recommended substitutes when making this yummy breakfast recipe:

• Our favorite brands to use in this recipe include Beyond Sausage as a plant-based meat alternative, melty Violife Just Like Cheddar Shreds for a vegan cheese substitute, and Tofutti Dairy-Free Sour Cream for topping and dipping.

• Although we make homemade tortilla chips, feel free to use store-bought chips as a simplified alternative. Skip this step in the instructions below.

• Save time preparing veggies by using a vegetable chopper. Work smarter, not harder!

• Multi-task to maximize time and efficiency. Tortilla chips, tofu scramble, and chipotle cheese sauce can all be prepped simultaneously, since they require different pans and equipment.

• Prepare and measure out all ingredients before you start cooking so everything is ready when you need it.

• If you don’t have the ingredients for chipotle cheese sauce on hand, replace with extra shredded cheese or use store-bought vegan queso. Good Foods has an amazing plant-based queso-style dip!

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Southwest Tofu Scramble Breakfast Nachos

Recipe Author: Nicole Riggs

Who said you can’t have nachos for breakfast? These southwest tofu scramble nachos are protein-packed, well-balanced, and flavorful, making them the ultimate comfort meal for your weekend mornings. Layered with cheese, tofu scrambled eggs, sausage, and veggies, you wouldn’t believe these are 100% vegan and gluten-free!

Equipment:

liquid measuring cups, dry measuring cups, cutting board, large skillet, oven, baking sheet, parchment paper or silicone baking mat, whisk

Ingredients:

8 corn tortilla shells

1/2 block firm/extra firm tofu

1 tbsp chickpea flour

1/4 cup + 1 tbsp extra-virgin olive oil

1/2 cup black beans

1/4 cup yellow onion, chopped

1/4 cup red bell pepper, chopped

5 white button mushrooms, chopped

1 cup shredded lettuce

2/3 cup vegan sausage crumbles

2/3 cup vegan cheddar cheese shreds

1/2 avocado, mashed

1/4 cup fresh cilantro, chopped

1/2 tsp kala namak

1/4 tsp turmeric

1/4 tsp cumin

1/4 tsp smoked paprika

1 tbsp sea salt

1/4 tsp pepper

1/4 cup unsweetened almond milk

Plant-Based Chipotle Cheese Sauce (with leftovers)

2/3 cup carrots, diced

2 cups yellow potatoes, skinned and diced

1/4 small yellow onion

1 chipotle pepper in adobo

3/4 cup nutritional yeast

1 tsp garlic powder

1 tsp smoked paprika

1 tsp salt

1/2 cup warm water

2 tbsp vegan sour cream (optional)

Instructions:

Tortilla Chips

1. Heat 1/4 cup olive oil in a skillet on medium-high heat. Cut tortillas into 8 triangles. Once oil is heated, add tortilla triangles to the pan. Fry until golden on both sides. Place on paper towel lined plate and sprinkle with 3/4 tsp salt or accordingly.

Tofu Scramble

1. Whisk chickpea flour, almond milk, 1/2 tbsp olive oil, turmeric, kala namak, 1/4 tsp salt, and 1/4 tsp pepper.

2. Crumble tofu into small chunks and add to the mixture. Toss until well combined.

3. Add 1/2 tbsp olive oil, onion, bell pepper, mushroom, black beans, and cooked sausage crumbles to a heated skillet. Saute until veggies are soft. Add cumin and smoked paprika.

4. Add in tofu scramble mixture and cook for 5-8 minutes.

Chipotle Cheese Sauce

1. Boil water in a medium-sized pot and add potatoes, carrots, and onions. Let boil until fork tender.

2. Drain and allow to cool before blending with the remainder of the ingredients.

3. (you’ll probably have some leftovers - save this cheese sauce for up to a week in the refrigerator. Use it for more nachos, tacos, quesadillas, and more)

Assemble Nachos

1. Preheat oven to 350 F.

2. Line a baking sheet with silicone baking mat or parchment paper. Spread tortilla chips, then layer with vegan cheese and chipotle cheese sauce. Bake in the oven for 10-15 minutes until cheese is melted.

3. Remove from oven, add shredded lettuce, tofu scramble, vegan sour cream, mashed avocado, and fresh cilantro. Enjoy!

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Health Benefits of Southwest Tofu Scramble Breakfast Nachos

Tofu: high in anti-inflammatory, antioxidant phyto-chemicals making it a great addition to an anti-inflammatory diet. Tofu is also a good source of 'complete' protein – meaning that it has a well balanced amino acid profile – in addition to fiber, potassium, magnesium, iron, copper and manganese.

Red Bell Pepper: an excellent source of vitamin C, vitamin A and fiber. Bell peppers also have lots of antioxidants, which may help to protect against certain diseases.

Mushrooms: A review of 17 cancer studies from 1966 to 2020 shows that eating just 18 grams of mushrooms (equal to about a 1/8-cup or two medium mushrooms) a day may lower your risk of cancer by as much as 45%. Mushrooms are a powerful source of ergothioneine, an amino acid and antioxidant that prevents or slows cellular damage.

Onion: The antibacterial properties of “allicin” in onions helps your body fight off harmful bacteria, toxins, and sicknesses. Onions also contain a flavonoid, quercetin, that has been linked to lower chances of developing Alzheimer’s.

Black Beans: a good source of iron, providing 2.3 mg or 13% of the DV. Additionally, black beans supply 0.28mg of manganese (12% DV), 42 mg of magnesium (10% DV), and 0.17mg of thiamin (14% DV). Eating this iron-rich food with Vitamin C-rich red bell pepper increases your body’s absorption of the iron by a high percentage.

Sweet Corn: corn has a high fibre content. Dietary fiber is important for our health - it aids digestion, can decrease the risk of heart disease, strokes, type 2 diabetes and certain cancers, while leaving you feeling fuller for longer.

Spinach: Just one-fourth cup of frozen spinach contains about 300% of your daily vitamin K needs. Vitamin K may help to lower your risk of bone fractures, and both vitamin K and magnesium improve bone density.

Yellow Potatoes: a good source of vitamins B6 and C, as well as fiber and potassium. One medium Yukon gold potato meets one half of your daily vitamin C needs.

Carrots: Carrots are an exceptionally good source of beta carotene, fiber, vitamin K1, potassium, and antioxidants.

Nutritional Yeast: contains all nine essential amino acids, making it a complete protein. Complete proteins are important for tissue repair and nutrient absorption.

For More Savory Breakfast Recipes:

Plant-Based Veggie Egg Bites with JUST Egg

Veggie Breakfast Bruschetta Toasts

The Best Breakfast Potatoes with Peppers & Onions