#nachonight

These loaded vegan nachos with easy scrambled tofu are a perfect party snack or a delicious meal for any day of the week. Packed with flavor and topped with all your favorite nacho toppings, they are sure to be a hit with vegans and non-vegans alike.

Ingredients: 1 block extra firm tofu, drained and crumbled. 1 tablespoon olive oil. 1 small onion, diced. 2 cloves garlic, minced. 1 teaspoon ground cumin. 1 teaspoon paprika. 1/2 teaspoon turmeric. Salt and pepper to taste. 1 bag tortilla chips. 1 cup vegan cheese, shredded. 1 cup black beans, cooked. 1 cup corn kernels. 1 large tomato, diced. 1/4 cup pickled jalapenos, sliced. 1/4 cup fresh cilantro, chopped. 1 avocado, diced. 1/4 cup vegan sour cream. 1/4 cup salsa. Lime wedges, for serving.

Instructions: Preheat the oven to 350F 175C. In a skillet, heat olive oil over medium heat. Add diced onion and minced garlic, cook until softened, about 3-4 minutes. Add crumbled tofu, ground cumin, paprika, turmeric, salt, and pepper. Cook for 5-6 minutes, stirring occasionally, until tofu is lightly browned and seasoned. Spread tortilla chips in a single layer on a baking sheet. Sprinkle shredded vegan cheese evenly over the chips. Evenly distribute the seasoned scrambled tofu, black beans, corn, diced tomato, and pickled jalapenos over the chips. Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly. Remove from the oven and sprinkle with chopped cilantro and diced avocado. Serve immediately with vegan sour cream, salsa, and lime wedges on the side.

Prep Time: 15 minutes

Cook Time: 15 minutes

Food Event November 6th National Nachos Day.

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The history of nachos has to begin in the Mexican border town of Piedras Negras just west of the Rio Grande across which sits Eagle Pass, Texas. One day in 1943 the wives of U.S. soldiers stationed at Ft. Duncan dropped in on a Piedras Negras hotspot called the Victory Club.

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Unfortunately the restaurant had closed for the day.

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Still, a manager named Ignacio “Nacho” Anaya decided to throw a dish together based on whatever ingredients he still had left. Among them? Cheese & tortillas. Anaya sliced the fried tortillas into triangles, added some shredded cheddar & jalapeño peppers & started a new tradition which bears his name to this day.

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Speaking of which, an alternative take on nachos using the now familiar cheese sauce appeared at a Texas Rangers baseball game at Arlington Stadium in 1976. 

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Two years later the iconic ABC sportscaster Howard Cosell mentioned the term “nachos” during a Monday Night Football game helping to turn this rather simple dish into an American tradition.

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Piedras Negras continues to celebrate “The International Nacho Festival” each year complete with live music, art, cultural activities, & a “giant nacho” contest.

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