You need to try these buffalo nachos if you’re a buffalo sauce lover! They are high-protein because of the shredded tofu. For the cheese, I recommend Daiya vegan cheddar shreds because it melts and stretches, but you can use an alternative if you can’t find Daiya where you live. The avocado adds a touch of freshness and balances the heat, making for a delicious melody of flavors.

I love this twist on vegan nachos when I want something a little different. Not just that, it’s a quick recipe that comes together in 30 minutes!

Here’s how to make it:

BUFFALO “CHICKEN” NACHOS

Cook Time: 15 minutes
Prep Time: 15 minutes
Total Time: 30 minutes
Serving Size: 1/4 of a baking sheet
Total Servings: 4

Ingredients:

Roughly 2/3 bag of tortilla chips
1 block extra firm tofu
4 tbsp vegan butter
1/4 cup finely diced onion
3 garlic cloves
1/2 cup hot sauce (I used Franks Original)
1 tbsp + 1 tsp brown sugar (To reduce cane sugar, I use Truvia’s brown sugar but regular will work too)
1 1/4 cups Daiya vegan cheddar (pre-grated) or other vegan cheddar
4 green onions, diced
1 avocado, diced

Directions:

1. Press the tofu for 10 minutes. If you don’t have a tofu press, wrap it in a dish cloth and find a few heavy books to place on top and press it.
2. While the tofu is draining, prepare your onions, garlic, green onions, and diced avocado.
3. When the tofu is finished draining, shred it using a grater. Some of the tofu may crumble, and that’s okay. To make this process easier, I also cut it in four pieces to grate.
4. Add the butter to a large pan on medium heat. When the butter is melted, add the onion and cook until translucent, about 3 minutes. Add the garlic and cook for about 30 seconds, until aromatic.
5. Add the shredded tofu and stir. Flatten it around the pan as much as you can, and allow to cook about 4 minutes. Stir, and cook for another 4 minutes. When finished, the tofu should be a light golden brown color.
6. While the tofu is cooking, turn on the oven to 400 degrees fahrenheit.
7. Prepare a medium cooking sheet (10″x14.5″) with tin foil. Add enough tortilla chips for one even layer, about 2/3 of a bag.
8. When the tofu is finished, spread it evenly on the tortilla chips. Spread the cheese overtop.
9. Bake for 5 minutes (the cheese should melt fast!) or up to 10 minutes for the cheese to melt.
10. After the cheese is melted, take it out of the oven and add the green onions diced avocado.