Zesty Tempeh Nachos

Stir-frying crumbled tempeh with your favorite taco seasoning and giving it a healthy squeeze of lime juice makes the perfect vegan topper for nachos. Add some black beans for extra protein!

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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: 1269

Ingredients

2-3 cups tortilla chips
1 cup shredded cheese blend (Monterey Jack/Colby/Cheddar or Mexican Blend)
1 tbsp unrefined coconut oil
1 block plain tempeh, crumbled
2 tbsp taco seasoning
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 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. Chop your tomato, red onion and serrano and combine in a small bowl. Squeeze a couple drops of lime juice over the mixture and season with salt and pepper. Set aside.
Heat a skillet to medium and add 1 tbsp coconut oil. Allow oil to heat for 30 seconds then add your crumbled tempeh to the skillet. Toss in the hot oil to coat. Sprinkle the taco seasoning over the tempeh and continue to toss to get it evenly coated. Cook for about a minute until the tempeh is heated through. Turn off heat and squeeze the juice of 1-2 limes onto the tempeh. Use enough to make it look a little wet.
Remove the skillet from the stove and use a spatula to spread the tempeh out across your tortilla chips. Sprinkle with the remaining cheese in an even layer. Bake for 10 minutes.
While the nachos are baking, cut your avocado and chop some fresh cilantro.
Remove baking sheet from oven. Working quickly so the nachos stay hot, top evenly with tomato mixture, chopped avocado, sour cream and fresh cilantro. Squeeze some more fresh lime juice over the top to finish and serve immediately.

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.

Nutrition

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