Tofu and Sweet Potato Nachos

Tofu and Sweet Potato Nachos

Serves 3
Dietary Vegetarian
Meal type Appetizer, Lunch, Main Dish, Snack


  • 2 sweet potatoes (thinly sliced into rounds)
  • 1 Block extra firm tofu (cubed)
  • 1/2 Tsp cumin
  • 1/2 Tsp chili powder
  • 1/4 Tsp paprika
  • 1/4 Tsp garlic powder
  • 1/2 Tsp salt
  • 1/4 Tsp pepper
  • 1/2 cup black beans (drained and rinsed)
  • 1/2 cup canned corn (drained)
  • 1 red pepper (chopped)
  • 1/2 cup shredded cheddar cheese
  • 1 head romaine (chopped)
  • 1 tomato (chopped)
  • 2 avocados
  • 2 limes (juiced)
  • Greek yogurt, salsa (to garnish)


These nachos are a delicious twist on the classic bar food snack. You can spice them up even more by topping with some chopped jalapeños, green onion, and cilantro. Feel free to use whatever canned beans you happen to have on hand.


1. Preheat oven to 425 and line two baking sheets with parchment paper. Spread sweet potato and tofu evenly among baking sheets and spray with cooking spray. Sprinkle evenly with cumin, chili powder, paprika, garlic powder, salt and pepper and roast in oven until browned, tossing once, about 25-30 minutes.
2. Preheat oven broiler and line a baking sheet with aluminum foil and spray with cooking spray. Place roasted sweet potatoes on baking sheet in a single layer, slightly overlapping them.
3. Layer corn, black beans, red pepper, tofu, and cheese on top of sweet potatoes and place in oven to broil until cheese is melted.
4. In the meantime, mash avocado in a bowl with lime juice and season with salt and pepper.
5. Once nachos are done, remove from oven and top evenly with lettuce, tomato, avocado mixture, and Greek yogurt and salsa (if using). Now dig in!