Sushi Tofu Nachos

Serve these Sushi Tofu Nachos to feed a crowd a wholesome, plant-based dinner packed with protein! This savory dish features crispy tofu and a Sriracha sauce for heat.

this RECIPE

I LOVE Mexican food. Please give me all the guac, chips, salsa, margs, and refried beans forever and ever.

But nachos aren’t just reserved for Mexican food, thankfully. Let’s combine two of the greatest foods in the world (sushi + nachos) and call it dinner, shall we?

Vegan sushi tofu nachos are served!

Instead of tortilla chips used in a traditional nachos recipe, we’re using rice crackers. I like these rice crackers by 365 Everyday Value! Super crunchy and the perfect base for these vegan sushi nachos.

Next up is some cooked brown rice (or whatever variety you want—jasmine would be delicious!), crispy tofu, crunchy vegetables, and a delectable Sriracha mayo sauce. (don’t drink all the sauce before you drizzle it on the nachos, hehe)

Finish it off with roasted nori strips (a great addition to sushi bowls, as well!) and green onions. Then it’s time to DIG IN!

Looking for other tofu recipes? Here are some of my favorites:

• Hawaiian BBQ Tofu Bowls
• Baked Buffalo Tofu Nuggets
• Teriyaki Tofu Spring Rolls with Sriracha Peanut Sauce
• Crispy Tofu Vegan Caesar Salad
• Vegan Poke Bowl

How to make:

Sushi Tofu Nachos

Serve these Sushi Tofu Nachos to feed a crowd a wholesome, plant-based dinner packed with protein! This savory dish features crispy tofu and a Sriracha sauce for heat.

Prep Time:

30 mins

Cook Time:

10 mins

Total Time:

40 mins

Author:

Emilie

Yield:

3-4 1x

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Ingredients

• 1/2 14-ounce package extra firm tofu, drained and pressed*
• 2 tablespoons low-sodium soy sauce
• 1/2 teaspoon sesame oil
• 1/4 teaspoon ground ginger
• 1 tablespoon cooking oil
• 1 3.5-ounce package rice crackers
• 1 cup cooked brown rice
• 1 tablespoon rice vinegar
• 1/2 cup cucumber, finely chopped
• 1/2 cup carrots, finely chopped
• 1/2 cup bell pepper, finely chopped
• 1/2 avocado, chopped
• 2 tablespoons vegan mayonnaise
• 1/2 teaspoon sriracha
• 2 tablespoons green onions, sliced
• 1/2 roasted nori sheet, cut into thin strips

Instructions

1. Cut tofu into 1/2-inch cubes; place in a medium bowl. Add soy sauce, sesame oil, and ginger; toss to coat evenly.
2. In a medium skillet over medium heat, add cooking oil. When hot, add tofu. Cook for 8-10 minutes, stirring, until golden and crispy on all sides.
3. Place rice crackers on a plate in a single layer. In a bowl, add rice and vinegar; stir. Top crackers evenly with rice, cucumber, carrots, peppers, avocado, and tofu.
4. In a small bowl, add mayonnaise and sriracha; stir. Drizzle onto nachos.
5. Top with green onions and nori strips.

Notes

*Use a tofu press, or wrap the tofu in paper towels and place in the sink with a heavy object on top. Press for 10-15 minutes.