I noticed I had a ton of tofu that expired today so I decided to make LOADED CHEESY VEGAN NACHOS 🧀🌱 with tofu and a bunch of leftover food in my fridge like salsa beans from yesterday, brown rice, chopped lettuce, taco sauce, chopped tomato, and vegan queso from Trader Joe’s ✨. I don’t know what it is about @ortegataco original taco sauce but it is so so so freaking good!!!!! I love it so much and carry it with me everywhere I go in a little travel bottle. It’s perfect for when I dine out because sometimes vegan food at restaurants are missing something and that something is this sauce, so I just pull it out and fix it right up haha. What’s a must have in your loaded nachos? Comment below.
1 can low sodium black beans
1/4 cup of salsa (homemade or store-bought)
1 cup brown rice
2 cups water
1/2 pack extra-firm tofu
2 tbs olive oil
1 tbs lime juice
1 tsp black pepper
1 tsp red chili flakes
1 tsp low sodium soy sauce
1 tsp onion powder
1/4 tsp salt
1/2 cup chopped lettuce
1 tbs @ortegataco original taco sauce
1 minced tomato
2 tbs @traderjoes creamy cashew fiesta dip
1 bag tortilla chips
1)Wash black beans and pour them and 1 cup of water into a small pot, cook on medium-low heat for 25 minutes. In the last 5 minutes, add 1/4 cup of salsa and stir until beans are finished.
2)Pour 1 cup of brown rice and 1 cup of water into a small pot and cook over medium-low heat for 15 minutes or until water is absorbed.
3)Press tofu for 15 minutes, then slice tofu into small pieces and cook in a medium-sized pan. Add olive oil, lime juice, soy sauce, onion powder, red chili flakes, black pepper, and salt, then stir for 7 minutes until flavor is well distributed.
4)Chop 1/2 a cup of lettuce and mince 1 tomato.
5)Heat 2 tbs of cashew fiesta dip in microwave for 30 seconds.
6)Grab a bowl, add 2 scoops of brown rice, 1 scoop of salsa beans, 1 scoop of tofu, shredded lettuce, pour melted cashew fiesta dip on top of lettuce, then taco sauce, then minced tomatoes, and enjoy with tortilla chips!