Ingredients per serving


For the Chorizo

For the Pico de Gallo

  • tomatoes, chopped 1.0 large ea
  • Onions, diced 2.0 Tbsp
  • Chopped cilantro 1.0 tsp
  • diced pickled jalapeno 2.0 Tbsp
  • Lime juice, to taste
  • Olive oil, to taste
  • Salt and pepper, to taste

To Build the Nachos

  • Tortilla chips
  • Tofu “chorizo” 4.0 oz
  • Corn kernels 0.33 cup
  • Cheese, Mozzarella, shredded 0.33 cup
  • Shredded Mexican blend cheese 0.5 cup
  • Pico de Gallo
  • Sour cream 2.0 Tbsp
  • Guacamole 0.25 cups

Get your taste buds dancing with Tofu 'Chorizo' Nachos – a mouthwatering twist on a classic, loaded with plant-based goodness!



  1. For the Chorizo

    • To make the tofu chorizo, heat oil in a large skillet over medium-high heat. Add onion and garlic; sprinkle with salt and pepper. Cook, stirring occasionally, until the onion is soft, 3 min.
    • With your hands, crumble tofu into the pan. Cook, stirring and scraping the bottom of the skillet occasionally and adjusting heat as necessary, until tofu browns and crisps, about 10 min. 
    • Sprinkle the tofu with the Caldo de Vegetales, chili powder, cumin and smoked paprika; stir and cook, continuing to scrape any browned bits from the bottom of the pan until the mixture is fragrant, a minute or two. Stir in lime juice and adjust the seasoning. 
  2. For the Pico de Gallo

    • Prepare the Pico de Gallo, by combining all ingredients in a mixing bowl and seasoning to taste with lime, salt and pepper.
  3. To Build the Nachos

    • To assemble the nachos, place the chips in a single layer in a cast iron skillet and top with the rest of the ingredients except Pico de Gallo, guacamole and sour cream.
    • Bake for 10 minutes.
    • Top the nachos with guacamole, pico de gallo and sour cream before serving.
    • Bonus Points! Drizzle with Hellmann’s Spicy Mayo😊