I had so much fun thinking about what to put on these babies! I had lots of discussion with my twitter friends, too. Ultimately, I decided to keep the Breakfast Nachos simple:
I started with a base of Reduced Guilt (haha) tortilla chips from Trader Joes. They are not quite baked, not quite fried- I think. They are very good, I like them better than any baked tortilla chips I’ve had.
Then I added a layer of basic tofu scramble. Use your favorite recipe or just throw it together like I did:
In a non-stick pan sprayed liberally with cooking spray I sauteed:
3.25 oz firm tofu- crumbled
Scramble till warm throughout and all the spices are mixed nicely.
On top of the chips and tofu I drizzled 1/4 cup of Happy Herbivore’s Nacho Cheese Sauce. Here’s a tip: If you have a high-powered blender (like a Blendtec or Vitamix), you can skip heating the sauce on the stove and just mix it all in the blender on the soup setting! Or use your favorite vegan queso or cheeze sauce homemade or store bought.
Next I added two ounces of soyrizo (this is my favorite part of any nacho recipe!)
The finishing touch was a dollop of salsa!