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Vegan Breakfast Nachos

Vegan Breakfast Nachos (With Tofu)

These Vegan Breakfast Nachos are made with tofu, mushrooms, onion, salsa, vegan cheese olives and cauliflower rice. Vegan Breakfast Nachos are packed with protein and bold flavors.
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Appetizer, Breakfast
Cuisine Mexican, Vegan
Servings 4
Calories 300 kcal


  • 1 cup tortilla chips
  • ½ block firm or extra firm tofu
  • cup salsa (pico de gallo)
  • 1 head cauliflower (for cauliflower rice)
  • ½ cup mushrooms, sliced (baby portobello)
  • ½ small red onion, chopped (can you yellow or white)
  • 3 tablespoons green onion, chopped (for tofu scramble)
  • 3 cloves garlic, minced
  • ½ cup black olives, sliced
  • cup shredded vegan cheese (mozzarella, cheddar, gouda)
  • ¼ cup shredded purple cabbage (to top)
  • 1 teaspoon turmeric
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • salt and pepper to taste


Prepare the tofu scramble

  • In a small skillet, add chopped mushrooms, onion, garlic and salsa. Let the vegetables cook for 2-3 minutes until they turn soft. Crumble in tofu and add in 1 teaspoon turmeric, 1 tablespoon garlic powder, 1 tablespoon onion powder, salt and pepper to taste. Mix until all spices are incorporated and remove from heat.
    Tofu Scramble

Prepare the cauliflower rice

  • Rinse the cauliflower with water to remove excess dirt. Use a towel to pat dry. Next, cut the cauliflower in half vertically from the bottom stem up to the crown (top) of the head. On a slight slant, cut the florets off to make mini bite size pieces. On a flat surface, use a large knife and chop the cauliflower into tiny pieces to form pieces of ‘rice.’
    Cauliflower Rice
  • Add 2 tablespoons of olive oil to a large pan or cast iron skillet. Add in the cauliflower rice and stir for 2-3 minutes. Add in minced garlic, onion powder, salt and pepper. Stir for 5 minutes until the cauliflower turns lightly brown and crispy.
    Cauliflower Rice

Preheat the oven

  • Preheat the oven to 375F degrees.

Assemble the nachos

  • Begin assembling your nachos. On a large sheet pan lined with parchment paper, line the bottom of the tray with large tortilla chips. Next, spoon onto each chip the scramble tofu mixture, vegetables, extra salsa, red onion and olives. Repeat this process until all of the chips are covered with the ingredients.

Bake the Vegan Breakfast Nachos

  • Place the pan of nachos into the oven at 375F for 7 minutes. Remove the nachos and sprinkle shredded vegan cheese on top (and extra salsa if you prefer) and place back into the oven for 5 minutes. Finally, remove from the oven and let cool for 2-3 minutes before serving. I like to add shredded cheese and shredded red cabbage on top.


Vary the Ingredients

You can use other ingredients to top your nachos with. I have come up with a few different ways of preparing this recipe below:
  • Use spicy peppers like jalapeño, chipotle or chili. For more intense heat, cut the peppers and keep the seeds. For less heat, remove the seeds.
  • Sprinkle a layer of plant-based meat crumbles on top of the nachos for extra meaty flavor.
  • Vary the salsa by using tomatillos and making salsa verde.
  • Add guacamole on the side using avocado, pico de gallo, diced onion, salt and pepper.
  • Dip the nachos in our 3 Ingredient Creamy Queso Dipping Sauce.
  • I have added cooked spinach, zucchini, eggplant and black beans on top and they all tasted delicious.
So, as you can see, there are a lot of ways to make this recipe since it’s so versatile. Use your favorite vegetables and spices that you like!
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