Jackfruit and Tofu Sweet Potato Nachos (Vegan)
These Jackfruit and Tofu Sweet Potato Nachos are ideal for sharing this summer, they are packed with veggies and protein and are naturally vegan, gluten-free and made with good-for-you ingredients.
If you are looking for something different to share this summer (or all year round) that friends and family will love, these nachos are the perfect recipe to try. They are naturally plant-based and made with real ingredients (no fake meats) like tofu and jackfruit and even have a homemade tofu feta cheese on top. There is salsa, avocado, pickled red onions and the best “meaty” topping meaning these make a great snack, appetiser, sharing dish or main meal, too.
Why will I love these?
These nachos are so good:
- A fun plant-based spin on nachos
- With sweet potatoes instead of tortilla chips
- Topped with a “meaty” topping of jackfruit and tofu
- With fresh tomato and corn salsa
- The classic avocado and pickled red onions
- Also topped with homemade vegan tofu feta
- Easy to make in a few steps
- The components can be made ahead of time
- Will keep for a few days
- Naturally plant-based, egg-free and dairy-free
- Gluten-free and nut-free
- Great for summer sharing
- Bring to a BBQ or as appetisers
- Everyone will love it
- High in fibre
- A great source of protein
- Two types of tofu (and you won’t even tell!)
- Delicious all year round
If you already love the sound of these nachos, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the nachos:
- Sweet potatoes: slice these thinly using a knife (no need for a mandolin).
- Olive oil: or your preferred roasting oil.
- Spices and herbs: sweet smoked paprika, dried oregano and garlic granules.
- Salt and pepper: for flavour.
For the toppings:
- Jackfruit: this is the jackfruit confit from Natures Charm and comes pre-seasoned with herbs which adds lots of flavour here.
- Extra-firm tofu: grate the tofu to add a lovely texture and protein.
- Tomato puree: this adds umami flavour.
To make the salsa and other toppings:
- Cherry tomatoes: to add pops of juiciness.
- Sweetcorn: you can use fresh or tinned corn.
- Liem: for tang and freshness.
- Fresh coriander: for flavour.
- Pickled red onions: these are homemade using this recipe.
- Avocado: the classic topper.
- Vegan feta cheese: I use this recipe which works every time and is great to have in the fridge as it’s delicious on top of pasta or grain bowls.
Are these gluten-free and nut-free?
This is naturally gluten-free and nut-free.
How do I make them?
These nachos are ready in a few steps:
- Slice the sweet potatoes: and toss with the seasoning and olive oil.
- Bake in a dish the oven: until crisping.
- Grate the tofu and shred the jackfruit: and fry off in a pan for 10-15 minutes.
- Prepare the salsa toppings: and chop the avocado.
- Plate up the sweet potatoes and top with the jackfruit topping: and the other components.
How long will they last?
These will keep for 2-3 days in the fridge in separate containers. Warm everything back up before serving. Once plated up, best enjoyed straight away while warm.
What other recipes can I try?
For more summer sharers:
- Tomato Bruschetta Salad on Herby Hummus
- Avocado Black Bean Salsa Crumpet Thins
- Charred Courgettes with Lemon Tofu Cream Cheese
- Watermelon and Tofu Feta Cube Salad
- Tomato Salad on Herby Tofu Cream Cheese
Jackfruit and Tofu Sweet Potato Nachos (Vegan)
These Jackfruit and Tofu Sweet Potato Nachos are ideal for sharing this summer, they are packed with veggies and protein and are naturally vegan, gluten-free and made with good-for-you ingredients.
Ingredients
For the Sweet Potatoes:
- 2 large sweet potatoes, 400g
- 2 tbsp olive oil
- 1 tsp sweet smoked paprika
- 1 tsp dried oregano
- 1 tsp garlic granules
- Salt and pepper
For the Jackfruit:
- 2 x Natures Charm Jackfruit Confit tins (220g jackfruit once drained)*
- 200g extra-firm tofu
- 3 tbsp tomato puree
For the Salsa:
- 160g cherry tomatoes
- 160g sweetcorn
- 1 lime, juiced
- 1 tbsp fresh coriander, chopped
- 4 tbsp pickled red onions
- 1 avocado, sliced
- 80g vegan feta cheese, homemade or shop-bought
Instructions
- Preheat the oven to 180Fan/200C and have 1-2 baking trays to hand. Scrub and trim the sweet potatoes and then thinly slice them. Add to the trays with the olive oil, paprika, oregano, garlic, salt and pepper and toss well. bake for 25 minutes, flipping over halfway through, until they are softened and crisping at the edges.
- For the topping, remove jackfruit form the tins (and keep the oil). Shred the jackfruit with two forks and then grate the tofu. Add 2 tbsp of the reserved jackfruit oil to a large pan and heat up. Once hot, add the jackfruit and tofu to the pan and cook with some salt and pepper for 10 minutes, until softening. Add the tomato puree and stir well.
- Meanwhile, chop the tomatoes and add to a bowl with the corn, lime juice, coriander, 1 tsp olive oil and some salt and pepper. Toss well.
- To plate up, divide the sweet potatoes between two plates to cover the base evenly. Top with the jackfruit tofu mix and then spoon over the tomato corn salsa, the red onions, avocado and vegan feta.
- Enjoy straight away once plated up. The sweet potatoes and filling will keep in separate containers in the fridge for 2-3 days and warm back up as needed.
Notes
*this is pre-seasoned, so if you are not using this and using other jackfruit, add your favourite seasoning like ½ tsp dried oregano, ½ tsp sweet smoked paprika and then add in 1-2 tbsp soy sauce, too.
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Stay in touch
I look forward to hearing what you think of these Jackfruit and Tofu Sweet Potato Nachos so please let me know in the comments below and leave a star review above. If you do make this, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With jackfruit love x
p.s. this recipe was first made with Natures Charm but this blog post is not sponsored and all opinions are my own.
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