Breakfast Nachos Recipe Vegan: Easy & Delicious Morning Meal

Imagine waking up to a plate of crispy, colorful nachos bursting with flavor, all while staying completely plant-based! These vegan breakfast nachos are the perfect way to start your morning with a satisfying crunch, a vibrant medley of veggies, and creamy, savory toppings.

Whether you’re fueling up for a busy day or enjoying a lazy weekend brunch, this recipe will become your new favorite.

Traditional nachos are often loaded with dairy and meat, but this version proves you don’t need either to enjoy a truly delicious breakfast treat. With protein-packed tofu scramble, hearty black beans, and a luscious cashew cheese sauce, every bite delivers on taste and nutrition.

Plus, you can easily adapt the ingredients to suit what you have on hand. Let’s dive in and make your breakfast routine exciting, colorful, and oh-so satisfying!

Why You’ll Love This Recipe

• Plant-based and hearty: This recipe is 100% vegan, packed with protein and fiber to keep you full and energized.
• Customizable: Switch up the veggies, beans, and toppings to fit your cravings or what’s in your fridge.
• Quick to make: Ready in just 30 minutes, so you can spend more time enjoying your morning.
• Family-friendly: These nachos are fun to assemble and perfect for sharing with loved ones.
• Meal-prep friendly: Make the components ahead for speedy breakfasts all week.

Ingredients

Cashew Cheese Sauce

• 1 cup raw cashews, soaked 2+ hours and drained
• 1/2 cup water
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp turmeric (for color, optional)

Equipment

• Large nonstick skillet
• Baking sheet or oven-safe platter
• High-speed blender or food processor
• Mixing bowls
• Chef’s knife and cutting board
• Measuring cups and spoons
• Spatula

Instructions

1. Make the cashew cheese sauce:
   1. Add soaked cashews, water, nutritional yeast, lemon juice, garlic powder, salt, and turmeric to a high-speed blender or food processor.
   2. Blend on high until silky smooth, scraping down the sides as needed. If too thick, add more water 1 tablespoon at a time until pourable.
   3. Set aside. (Leftovers keep in the fridge for up to 5 days.)
2. Prepare the tofu scramble:
   1. Heat olive oil in a large skillet over medium heat.
   2. Add diced onion and red bell pepper. Sauté for 3-4 minutes until softened.
   3. Add crumbled tofu, garlic powder, turmeric, smoked paprika, salt, and pepper. Stir well to coat.
   4. Cook for 5-8 minutes, stirring occasionally, until tofu is lightly golden and fragrant.
3. Warm the beans:
   1. Add black beans to the skillet with the tofu scramble during the last 2 minutes. Stir to combine and heat through.
4. Assemble the nachos:
   1. Preheat your oven to 375°F (190°C) if you want melty nachos. (Optional step for extra crispy chips.)
   2. Spread tortilla chips evenly on a large baking sheet or oven-safe platter.
   3. Spoon the tofu scramble and bean mixture evenly over the chips.
   4. Drizzle generously with cashew cheese sauce.
   5. Bake for 5-7 minutes, just until warmed through (optional, or simply serve as is for a quicker breakfast).
5. Add toppings:
   1. Top with cherry tomatoes, avocado, fresh cilantro, and pickled jalapeños if using.
   2. Drizzle with extra cashew cheese sauce if desired.
6. Serve immediately:
   1. Enjoy hot and fresh, straight from the pan or platter!

Tips & Variations

• “For even more flavor, try adding sautéed mushrooms, spinach, or roasted sweet potato to your tofu scramble.”

• Substitute pinto beans or chickpeas for black beans for a fun twist.
• Swap out the cashew cheese for store-bought vegan cheese shreds if you’re short on time.
• Make it spicy by adding hot sauce or extra jalapeños.
• For a gluten-free version, use certified gluten-free tortilla chips.
• Meal prep: Store tofu scramble, beans, and cheese sauce separately in the fridge. Assemble and bake when ready to eat.
• Love breakfast casseroles? Try our Vegan Breakfast Casserole and Tofu Scramble Breakfast Burritos for more hearty morning ideas!

Nutrition Facts

Note: Nutrition information is estimated and will vary based on brand of chips, beans, and toppings.

Serving Suggestions

• Pair your vegan breakfast nachos with a tangy Mango Smoothie Bowl for a tropical brunch vibe.
• Serve alongside a fresh fruit salad for a light and colorful breakfast spread.
• Top with extra salsa, vegan sour cream, or hot sauce for added zing.
• Enjoy as a fun breakfast-for-dinner option with a side of roasted potatoes or sautéed greens.
• Great for sharing at brunch parties, potlucks, or family gatherings—let everyone build their own plate!

Conclusion

There you have it—a vibrant, hearty, and incredibly satisfying vegan breakfast nachos recipe that proves you don’t have to compromise on flavor or fun at breakfast time. With layers of crispy chips, savory tofu scramble, creamy cashew cheese, and fresh toppings, every bite is a celebration of plant-based goodness.

This recipe is perfect for busy mornings, relaxed brunches, or whenever you need a comforting, protein-packed meal.

Don’t be afraid to get creative—swap in your favorite veggies, try different beans, or add a drizzle of your favorite hot sauce. If you enjoyed this recipe, be sure to check out our other breakfast ideas like Vegan Breakfast Casserole and Tofu Scramble Breakfast Burritos for more inspiration.

Happy cooking and enjoy your nachos!

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