Healthy Vegan Breakfast Nachos
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Healthy Vegan Breakfast Nachos – Breakfast Brought to a Whole New Level!

Suffering from breakfast burn out?  Today I am going to help you take breakfast to a whole new level!  Hello Healthy Vegan Breakfast Nachos!

Woot-Woot!! It’s hump day!!  Time to start thinking about the weekend and breakfast!!

If tofu is something new to you let me share a few “getting to know tofu” facts:

  • Tofu is a food made of condensed soy milk that is pressed into solid white blocks. It originated in China, and the process is quite similar to how cheese is made.
  • Looking for more protein in your diet? Tofu is high in protein!!
  • Tofu a highly nutrient-dense food.
  • Studies show tofu may reduce the risk of heart disease, some cancers and reduce the risk of diabetes.

Tofu can be purchased in bulk or individual packages, refrigerated or not. You can also find it dehydrated, freeze-dried, jarred or canned. Once opened, tofu blocks need to be rinsed prior to being used. Leftovers can be stored in the refrigerator, covered with water. Stored this way, tofu can be kept for up to one week — just make sure you change the water often. Tofu can also be frozen, in its original package, for up to five months.

Pressing Tofu

A lot of firm and extra-firm tofu—the kind you want for stir-fries because it won’t fall apart—comes packed in water. Because I cook with tofu quite a bit, I purchased a Tofu Press for about $20 and love it!  Pressing the tofu will help remove all of that extra water and help absorb the flavors when cooking.

If you do not own a Tofu Press, here’s how to press tofu: Take a plate and line it with paper towels. Place the tofu block on the paper towels and put another layer of on top of the tofu. Put another plate or a cutting board on top of the paper towels and then weigh it down with heavy books or cans.  You want to press your tofu for 15-30 minutes.

Firm, extra firm, soft or silken?

The array of fresh tofu varieties can seem daunting. What’s the difference between them, and how do you choose which kind to use in a dish?

Silken Tofu

This undrained, unpressed Japanese-style tofu has the highest water content and a custardy texture.  It is often labeled soft, firm, or extra firm.

Silken tofu works well in creamy and blended foods like smoothies, desserts, puddings, salad dressings, sauces, and dips.

Regular Tofu

Regular tofu is pressed and has a somewhat spongy texture. Like silken tofu, regular tofu comes in several consistencies.

  • Extra Soft / Soft – Soft tofu is the Chinese-style equivalent of silken tofu. It is slightly less smooth but can be used in the same way.
  • Medium / Medium Firm – This tofu is denser than silken or soft but still fairly delicate. It can work well in gently simmered soups like miso.
  • Firm – This tofu absorbs flavors well and can be stir-fried and pan-fried (how well it will hold together depends on the brand). It’s also great crumbled and used in tofu scramble and as a substitute for ricotta cheese.
  • Extra Firm – This tofu holds its shape well and is excellent for slicing, cubing, and all kinds of frying: pan-frying, stir-frying, deep-frying. It can also be baked, grilled, and crumbled and used like ground meat. This is normally my “go to” tofu.
  • Super Firm – This tofu is very dense with a high protein content. It won’t fall apart on you and there is less water to cook out, so it can be a good choice when you’re in a hurry. However, it can also dry out more quickly if you’re baking or grilling with high heat. This tofu is often vacuum-packed rather than sold in a tub.

Hopefully this helps clear up any tofu unknowns you’ve had.  I know when I first started cooking with tofu I had no idea what I was doing! LOL!

Creating The Perfect Tofu Scrambled Eggs

In my recipe below this is how I make my “perfect tofu scrambled eggs” -> I have found instead of tearing apart the tofu, I slice it to create “faux eggs.”

After pressing the tofu, I carefully thinly slice the tofu into thin slices and then chop up a bit with my knife.  I think it looks more like scrambled eggs.

In a mixing bowl I add the sliced up tofu, add a dash of salt and pepper, 1 tbsp of olive oil and 1 tsp turmeric (this will give it the yellow color, careful it does stain).  Mix to coat tofu.

Using a baking sheet lined with parchment paper, pour your tofu and spread to cover baking sheet. Turn your Broiler on high and place tofu eggs in oven.

Carefully watch flipping tofu until it starts to sizzle and browns about 10-15 minutes.

To top your Healthy Vegan Breakfast Nachos try my recipe for Hands-Down the Best Vegan Nacho Cheese Sauce recipe! I make this the day before and keep in my refrigerator to use on EVERYTHING.

Okay, Who’s Ready for Breakfast?

Healthy Vegan Breakfast Nachos

Healthy Vegan Breakfast Nachos

Print Recipe
Serves: 4 Cooking Time: 30 Minutes


  • 2-3 Potatoes (I like 2 baking and 1 sweet potato), sliced into 1/8" thick rounds
  • 1 tsp Chili Powder
  • 1/2 tsp Cumin
  • 1 tbsp Nutritional Yeast
  • 2 tbsp Olive Oil
  • 8 oz. Extra Firm Tofu
  • 1 tsp Turmeric
  • 2 Portabello Mushrooms, cleaned and diced
  • 1 Jalapeno, sliced
  • 5-6 Mini Peppers, sliced (or 1 red pepper)
  • 1 can Black Beans, rinsed
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 2 cups preshredded coleslaw mix
  • 1 cup Cherry Tomatoes, halved
  • 1 Avocado
  • Sliced Black Olives
  • Cilantro
  • Lime Wedges (optional)



Preheat oven to 425 degrees. Line baking sheet with parchment paper.


In a large bowl toss potatoes with 1 tbsp of olive oil, chili powder, nutritional yeast and cumin. Roast for 20-25 minutes, flipping once, until crisp.


While potatoes roast, drain the water from the tofu then using a tofu press, press tofu for 15 minutes.


Line a second baking sheet with parchment paper. Using a sharp knife, cut up the tofu to look like scrambled eggs. I like to cut my in very thin slices and then chop up a bit.


Place sliced up tofu into a mixing bowl. Add a dash of salt and pepper, 1 tbsp of olive oil and turmeric. Mix to coat tofu. Pour onto baking sheet.


When potatoes are done, remove from oven.


Turn Broiler on high and place tofu eggs in oven. Carefully watch flipping tofu until it starts to sizzle and browns about 10-15 minutes.


On med-high heat in a large frying pan spray with cooking spray. Add portobellos, jalapeño and mini peppers. Cook for 8 minutes or until veggies are tender.


Add in black beans and tofu eggs. Cook for 5 minutes. Then remove from heat. Season with salt and pepper.


To assemble your breakfast nachos on plates start with a base of your potatoes, then veggie tofu egg mixture, top with slaw, cherry tomotes, optional Vegan Nacho Cheese and avocado.


Garnish with cilantro, olives and lime wedges (optional).

Remember cooking vegan recipes you have the great option of changing things up!

If you don’t like a vegetable used in the recipe, replace it with something you do like!  Like more heat? Add more jalapenos!  Go crazy and have fun!

Make breakfast fun again! Enjoy!

XO Kate

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