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Prep Time: 10 minutes |
Cooking Time: 15 minutes |
Makes 4 servings |
Fody’s Summer Nachos with Avocado Salsa
These Summer Nachos with Avocado Salsa are colorful and bold, with vibrant texture and super delicious, savory flavors! Try these gut-friendly nachos for a fun twist on the classic favorite.
Ingredients for Fody’s Summer Nachos with Avocado Salsa
- 1 tbsp Fody’s Shallot Infused Olive Oil
- 1 ½ cups extra-firm tofu, crumbled
- 2 tsp Fody’s Taco Seasoning
- ½ cup dairy-free sour cream
- Juice of 1 lime, plus lime wedges for serving
- 6 servings yellow or blue corn tortilla chips
- 1 ½ cups shredded cheddar cheese, can be dairy-free
- ½ cup Fody’s Mild Salsa
- ½ green bell pepper, finely chopped
- 2 tbsp finely chopped cilantro
Avocado Salsa
- 1 avocado, diced
- ¼ cup diced roma tomato
- 2 tbsp finely chopped cilantro
- Juice of 1 lime
- 2 tsp Fody’s Shallot Infused Olive Oil
- Dash kosher salt and pepper
Directions for Fody’s Summer Nachos with Avocado Salsa
Preheat oven to 400 degrees F. In a pan over medium heat, add shallot oil. Once hot, add tofu. Cook 7-8 min, stirring occasionally. Stir in taco seasoning, and cook 2 min. While tofu is cooking, mix sour cream and lime juice together, and set aside.
Arrange tortilla chips on a baking tray, optionally lined with parchment paper. Distribute tofu across chips, then sprinkle cheese over top. Place into oven for 5-7 min until cheese is melted. Remove from oven.
Meanwhile, combine all Avocado Salsa ingredients in a bowl. Serve nachos topped with mild salsa, bell pepper, avocado salsa, cilantro, and sour cream.
About the Chef
Janet Gronnow
Janet Gronnow is the recipe creator and food photographer behind the popular blog Munch Meals by Janet and the @janetsmunchmeals Instagram account. Janet shares approachable, delicious meals for foodies and families, focusing on simple ingredients and preparations that pack big flavor.
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