Tofu “Chorizo” Nachos

Name: Tofu “Chorizo” Nachos
Yield: 1
Ingredients: 2.0Tbsp Olive oil; 0.5cup Onion, chopped; 1.0Tbsp Garlic, chopped; 0.0 Salt and ground black pepper; 1.0piece extra firm tofu drained and pressed; 1.0Tbsp Knorr® Professional Caldo de Vegetales 4.4lb 4 pack; 1.0Tbsp Chili powder; 0.5tsp Cumin; 2.0tsp Smoked paprika; 1.0tsp Lime juice; 1.0large ea tomatoes, chopped; 2.0Tbsp Onions, diced; 1.0tsp Chopped cilantro; 2.0Tbsp diced pickled jalapeno; 0.0 Lime juice, to taste; 0.0 Olive oil, to taste; 0.0 Salt and pepper, to taste; 0.0 Tortilla chips; 4.0oz Tofu “chorizo”; 0.33cup Corn kernels; 0.33cup Cheese, Mozzarella, shredded; 0.5cup Shredded Mexican blend cheese; 0.0 Pico de Gallo; 2.0Tbsp Sour cream; 0.25cups Guacamole

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

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For the Chorizo

Olive oil 2.0 Tbsp
Onion, chopped 0.5 cup
Garlic, chopped 1.0 Tbsp
Salt and ground black pepper
extra firm tofu drained and pressed 1.0 piece
Knorr® Professional Caldo de Vegetales 4.4lb 4 pack 1.0 Tbsp
Knorr® Professional Caldo de Vegetales 4.4lb 4 pack
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Chili powder 1.0 Tbsp
Cumin 0.5 tsp
Smoked paprika 2.0 tsp
Lime juice 1.0 tsp

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

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

...

Preparation

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.
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.
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😊