Crispy Baked Tofu Nachos with Black Soybeans (Low Carb)

High ProteinLow Carb

A 440-calorie Lunch recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 4 oz extra-firm tofu, pressed and cubed
• 2 tbsp olive oil
• 1/2 tsp chili powder
• 1/4 tsp cumin
• Pinch of salt and pepper
• 4 low-carb tortillas, cut into triangles
• 1/2 cup shredded cheddar cheese
• 1/4 cup cooked black soybeans (rinsed)
• 2 tbsp pico de gallo
• 1 tbsp fresh cilantro, chopped

Instructions

1. Prep: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a medium bowl, toss the pressed and cubed tofu with 1 tablespoon of olive oil, chili powder, cumin, salt, and pepper. Spread the seasoned tofu in a single layer on the prepared baking sheet.
3. Spread the low-carb tortilla triangles on a separate baking sheet or alongside the tofu if space allows. Drizzle with the remaining 1 tablespoon of olive oil and season lightly with salt.
4. Bake the tortilla chips and tofu for 15-20 minutes, flipping the tofu halfway through, until the tofu is golden and crispy, and the chips are lightly browned and crisp. Alternatively, for extra crispy tofu, air fry at 375°F (190°C) for 10-12 minutes.
5. Remove the chips from the oven and arrange them on an oven-safe plate or shallow dish. Sprinkle with shredded cheddar cheese and black soybeans.
6. Return to the oven for 3-5 minutes, or until the cheese is melted and bubbly.
7. Top the melted nachos with the crispy tofu, pico de gallo, and fresh cilantro.