The day I came up with this meal, I actually had no intention of making nachos. It just sort of happened by accident, as do most of my meals. I had made vegan tacos the night before and saw that I had plenty of leftover food for the following day, thinking I'd be able to have tacos for lunch (super excited about that since nachos are one of my favorite foods.) Except I didn't realize until the next morning that I did run out of one important item to the meal; corn tortillas. I was devastated. To my surprise I just happened to see a bag of tortilla chips sitting on the kitchen counter smiling right back at me. It was almost like a light shone down on it from above. Before I knew it, nachos were in the making and my creativity in the kitchen took it's own course. My vegan tacos turned into vegan nachos and now it's become one of the favorite movie night meals at home.
Pico de Gallo Salsa
1. Place tomatoes, jalapenos, onion, and 1/4 cup cilantro in a bowl. Mix with fork.
2. Add 1/4 cup lemon juice.
3. Sprinkle salt and pepper.
4. Place in fridge until ready to serve.
1. Place avocados, garlic cloves, 1/4 cup of lemon juice, a small handful of cilantro, and salt and pepper in a blender.
2. Blend until guacamole is smooth and thick.
3. Cover and set aside.
Tip: Taste test salsa and guacamole with a tortilla chip. If needed, add more salt and lemon juice until you feel it's got the right kick.
1. Press tofu.
2. Chop into small cubes
3. Drizzle vegetable oil over med-heat skillet
4. Cook until golden brown. Add taco seasoning and stir
5. Sprinkle dashes of salt and pepper
6. Removed from heat and set aside
Lastly, heat up black beans on stove-top for about 2 minutes on med-low heat.
1. Tortilla Chips
2. Black Beans
3. Tofu Beef
4. Cheese Shreds
4. Pico de Gallo Salsa
Repeat layers as desired.