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an overhead shot of the nachos supreme in a large cast iron skillet being used as a serving dish with salsa, guacamole, vegan cheese sauce surrounding it

Vegan Nachos Supreme with Spicy Tofu

  • Author: Allison
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Diet: Vegan


These vegan nachos supreme with spicy tofu make the ultimate fun appetizer! Tortilla chips are layered with tofu that’s been cooked with barbecue sauce and lots of spice, corn, bean, and tomato salsa, guacamole, cashew sour cream, and sweet potato “cheese” sauce in this wholesome and hearty dish.


  • 68 big handfuls of corn tortilla chips (I like Que Pasa Organic brand)

Spicy BBQ Tofu

  • 1 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 1 block (450 grams) organic firm or extra firm tofu
  • 1 tbsp tamari
  • 1 tbsp vegan Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1/3 cup barbecue sauce
  • 2 tbsp hot sauce (use something relatively mild, such as Frank’s original)
  • 1 tsp smoked paprika

Sweet Potato Cheese Sauce

  • 2 heaping cups diced peeled sweet potatoes
  • 1 cup water or unsweetened plant-based milk
  • 1/4 cup tahini
  • 1/4 cup nutritional yeast
  • 3 tbsp lemon juice
  • 1 tbsp Dijon mustard
  • 1 garlic clove
  • 1/2 tsp fine sea salt
  • Freshly ground black pepper, to taste

Black Bean and Corn Salsa

  • 1 1/2 cups cooked black beans
  • 2 medium tomatoes, diced
  • 1 cup corn kernels (fresh or thawed from frozen)
  • Big handful cilantro, stems removed, chopped
  • 2 green onions, sliced
  • 2 tbsp freshly squeezed lime juice
  • Pinch each fine sea salt, freshly ground black pepper, and chili flakes

Cashew Sour Cream

  • 1 cup raw cashews, soaked and drained*
  • 1 tbsp apple cider vinegar
  • 2 tbsp freshly squeezed lemon juice
  • 1/4 tsp plus 1/8 tsp fine sea salt
  • 1/3 cup water, plus more as needed


  • 2 medium ripe avocados, pitted
  • Juice of 1 lime (about 3 tbsp)
  • 1 medium garlic clove, minced
  • 1/2 tsp fine sea salt
  • Pinch of chili flakes
  • Freshly ground black pepper


  1. Make the spicy bbq tofu: Warm the oil in a large skillet over medium heat and add the onions, garlic, and a pinch of salt. Cook for 8-10 minutes, until nicely browned. Crumble the tofu so that it resembles ground meat and add it to the skillet. Cook for a few minutes, until slightly browned. In a dish, whisk together the tamari, Worcestershire sauce, Dijon, barbecue sauce, hot sauce, and smoked paprika. Add it to the skillet and stir to coat. Cook until some of the liquid has evaporated but the tofu is still nice and saucy. Cover and set aside.
  2. Make the sweet potato cheese sauce: Steam or boil the diced sweet potato until fork tender. Let it cool a bit before adding to a blender along with non-dairy milk or water, tahini, nutritional yeast, Dijon mustard, lemon juice, garlic, salt, and pepper. Blend until smooth and transfer to a container until ready to use.
  3. Make the corn and black bean salsa: Place the black beans, tomatoes, corn, cilantro, lime juice, green onions, salt, pepper, and chili flakes in a bowl and stir to combine.
  4. Make the cashew sour cream: Place the cashews, water, lemon juice, apple cider vinegar, and salt in a blender and blend until smooth.
  5. Make the guacamole: Mash the avocados in a bowl, then add lime juice, garlic, salt, pepper, and chili flakes. Stir to combine.
  6. Assemble the nachos: Place several handfuls of chips on a large plate or in a big cast iron skillet, as shown. Top with several spoonfuls of the spicy bbq tofu, followed by salsa, cheese sauce, cashew sour cream, and guacamole. Enjoy immediately, since the tofu is quite saucy!


Be sure to soak the cashews in boiling water for 45 minutes before making the cashew sour cream!

  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Appetizer, Supper
  • Cuisine: Tex Mex

Keywords: vegan nachos supreme, tofu ground beef, spicy barbecue tofu