Zesty Tempeh Nachos

Stir-frying crumbled tempeh with your favorite taco seasoning and a healthy squeeze of lime juice is a perfect vegan topper for nachos.

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Prep Time: 10

Cook Time: 9

Total Time: 19

Course: Main Course, Snacks

Cuisine: Plant-Focused, Vegetarian

Keyword: tempeh

Servings:

Protein: 46g

Calories: 1250

Ingredients

2-3 cups tortilla chips
1 cup shredded cheese blend (Monterey Jack/Colby/Cheddar or Mexican Blend)
2-3 limes
1 small tomato, finely chopped
1 inch serrano pepper, finely chopped
1/4 cup red onion, finely chopped
salt and pepper
1 tbsp olive oil
1 block plain tempeh, crumbled
2 tbsp taco seasoning
1 avocado, diced
2-3 tbsp sour cream or plain Greek yogurt
1/2 cup fresh cilantro, chopped

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Instructions

Preheat the oven to 325°. Lay out your tortilla chips in a flat layer on a baking tray. Sprinkle with about half of your shredded cheese and set aside. Add your finely chopped tomato, red onion and serrano to a small bowl and squeeze the juice of 1 lime over the top. Season with salt and pepper. Set aside.
Heat a skillet to medium and add 1 tbsp olive oil. Allow oil to heat for 30 seconds then add your crumbled tempeh to the skillet. Add the taco seasoning and saute for about 5 minutes until thorougly combined and heated through. Turn off heat and squeeze the juice of one lime onto the tempeh.
Spread your tempeh out across your tortilla chips and then add the remaining cheese in an even layer. Bake for 10 minutes.
Remove baking sheet from oven and top with tomato mixture, avocado, sour cream and fresh cilantro. Squeeze some fresh lime juice over the top to finish and serve.

Notes

You don't have to be vegan to love these Zesty Tempeh Nachos. They are quick and simple to make. Substitute your favorite salsa or store-bought pico de gallo if you don't want to make your own. But if you are vegan, just swap out your preferred toppings for non-dairy options.

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