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Protect Yourself Against Premature Aging with These Vegan Breakfast Nachos

Protect Yourself Against Premature Aging with These
Vegan Breakfast Nachos
-Hello Loyal Readers…Now we’re
going to share an health article entitled “Protect Yourself
Against Premature Aging with These Vegan Breakfast Nachos”.
Hopefully the valuables in postings Quality health articles
with this blog useful for you.

When you think of Nachos commonly you do not think of
Breakfast, you think of ballgames and parties. Think again,
these breakfast Nachos are a perfect sharing item that will
keep everybody coming back for more.

Tofu, made from soybean curds, is naturally a
gluten-free and low-calorie food. It contains no cholesterol
and is an excellent source of Protein, iron, and calcium. Soy,
which is the main component of tofu is a complete source of
dietary protein, providing all essential amino acids needed in
your diet.

Tofu is full of isoflavones that are known for their
direct and indirect antioxidant effects; Isoflavones can
directly scavenge free radicals, this means prevention of
premature aging. Studies also suggest that soy-based products
also prevent breast cancer, osteoporosis, and cardiovascular

Make these nachos for your next breakfast or brunch,
enjoy the taste and health benefits!


2-3 Large Organic Potatoes, diced

2 Tbsp Coconut oil


“cheese” Sauce:

1 Cup Raw soaked Cashews

1 Cup Organic Low-sodium Vegetable

2 Tbsp White Miso

3 Tbsp Nutritional Yeast



1 Avocado, diced

1 Tbsp Lime Juice

2-3 Small tomatoes, diced

2 Tbsp red onion

1 Seeded Jalapeno, sliced and diced

2 Tbsp Cilantro

Pinch Of salt

Scrambled Tofu:

14oz Firm Tofu

3 Cloves Garlic

½ Small onion, diced

1 Tbsp Olive Oil


1 Tsp Cumin

¼ Tsp Turmeric

2 ½ Tbsp Nutritional Yeast

1 Tbsp Lemon Juice


½ Package Firm Tofu

2 Tbsp Lemon Juice

½ Tsp White Vinegar


½ Tsp Mustard Powder

Dash Garlic Powder


Organic Tortilla Chips

Hot Sauce

1 ½ cups black beans


Preheat oven to 425F.

Toss the potatoes with the melted coconut oil and
sprinkle with salt. Add onto a prepared baking sheet, and bake
for 30-40 minutes or until golden brown.

To make the Sour cream, Combine tofu with lemon juice,
vinegar, salt, mustard powder, and garlic powder. Blend the
mixture until smooth and creamy. Add more lemon juice or salt
if desired.

To make the Tofu Scramble, preheat a small pan over
medium-high heat, saute the onion and garlic for 3 minutes, or
just until the onion is translucent. Break the tofu into pieces
and sprinkle with salt. Cook for 10-12 minutes. Add the spices
and a splash of water, toss to incorporate. The mixture should
be a bright yellow. Cook for about 7 minutes, and keep

Puree the Cheese ingredients in a blender until
completely smooth.

To make the salsa mix the cilantro, tomato, onion,
jalapeno, and salt. Let the mixture sit for about 5 minutes and
fold in the avocado.

Place a layer of corn chips on a plate, layer with
cheese sauce, potatoes, beans, salsa, and sour cream. Splash on
some hot sauce and extra salt if desired and dig


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