Tofu Scramble Totchos

Nachos made with tater tots? You bet! This breakfast dish is always a crowd-pleaser.

Prep Time20 mins

Cook Time35 mins

Course: Breakfast, brunch, Snack

Cuisine: vegan, vegetarian

Keyword: Avocado, brunch, Tots

Servings: 4

Author: Barb

1 16oz firm tofu
1 16oz bag frozen tater tots
1 tbsp olive oil
1/2 tsp kala namak
1/4 tsp black pepper
3/4 cup favorite salsa plus more for serving
1/2 cup canned black beans rinsed
1 1/2 cups vegan shredded cheddar or pepper Jack cheese
1 avocado pitted, peeled, sliced
Chopped fresh cilantro, diced red onion, vegan sour cream, and hot sauce, for serving optional

Prepare the tofu and tots. Preheat the oven according to the tots' package instructions, usually 425. Meanwhile, press the tofu for at least 20 minutes. Bake the tater tots according to package instructions, usually about 20 minutes. Set aside and set the oven to 350 degrees.
Make the tofu scramble. In a large skillet over medium-high heat, heat the oil until it shimmers. Crumble the tofu into the pan, then stir in the kala namak and pepper. Add the salsa and beans. Reduce the heat to medium-low and cook, stirring occasionally, for 3-4 minutes, until warmed through. Remove from heat (but leave the scramble in the pan).
Layer the tots. Spread the cooked tots on a baking sheet in an even layer. Pour the tofuc scramble over the tots, then add the cheese. Bake for 5 to 10 minutes, until the cheese is melty. Let the tofu and tots cool for a few minutes.
Serve. Top with avocado sliced and drizzle with salsa and other toppings (if using). Serve with lots of napkins!

Ingredient info:

If you don't have kala namak, you can substitute regular salt - it just won't have that eggy flavor.
Slicing an avocado is tricky. Halve it lengthwise around the pit (ask for help!). Gently hold on to each side and twist until they separate. Use the tip of a spoon to remove the seed, then scoop the fruit from the peel and slice!