Tofu Chickpea Nachos

A protein packed appetizer full of robust seasonings and hearty legumes

  • Servings
  • Prep Time
    5 Min
  • Cook Time
    25 Min

Cooking Directions

Preheat oven to 450° F.

  • Press and pat dry the tofu, then crumble onto a skillet sprayed with coconut oil. Top with taco seasoning spices, then cook on medium heat until it’s lightly browned.
  • Drain and rinse garbanzo beans. Toss with 1T each of smoked paprika and garlic powder, then spread on a small baking sheet and roast for approximately 10 minutes.
  • On a baking sheet lined with parchment paper and spread out tortilla chips. Top with corn, black beans, salsa, cooked tofu and the garbanzo beans. Then top with as much shredded cheese as you like!
  • Turn oven to broil and cook nachos for 5-10 minutes, or until the cheese melts.

*Feel free to add additional toppings like red pepper or onions if you'd like.

This recipe was created by Kale and Carrot Sticks.


  • 1 pkg. House Foods Tofu Firm
  • 1 cup garbanzo beans
  • ½ cup black beans
  • ½ cup corn
  • ¼ cup salsa (or more if you’d prefer)
  • 1 bag tortilla chips
  • Mexican blend shredded cheese

For the taco seasoning:

  • 2 tsp. chili powder
  • ½ tsp. garlic powder
  • ½ tsp. onion powder
  • 1 tsp. ground cumin
  • ½ tsp. smoked paprika
  • Pinch of sea salt

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