Categories: LunchBreak LIVE, Vegan Recipes & Food

Cabo Chips Are Cabo-licious with Nachos!

Published On: January 5, 2018

Welcome to LunchBreakLIVE’s Compassion Cantina as we whip up nachos, tofu scramble and guacamole & salsa with the wildly delicious Cabo Chips! Cabo Chips are vegan, non-GMO and fabulous! The first 50 LBL viewers who send an email to
support@cbgourmet.com get a VIP coupon for a FREE bag of chips or tortillas.
Everyone after that gets a $1 off coupon. Put “Jane111” in the subject line!

Recipe for Nachos with Cabo Chips!

Heat one can of black beans.

Lay a bed of Cabo Chips on a rectangular baking dish.

Add a layer of black beans.

Add a layer of vegan cheese like Daiya’s mozzarella style shreds.

Add another layer of Cabo Chips.

Add a layer of raw onions and sliced cherry tomatoes.

Add a layer of vegan cheddar cheese, like Daiya’s cheddar, which you can buy shredded or shed yourself.

Add another layer of beans.

Sprinkle with finely chopped onions, chives and more shredded vegan cheese.

Bake on 400 degrees for until the cheese is melted.

Top with guacamole and salsa and serve!

Recipe for Tofu Scramble with Cabo Chips!

Sauté 1 cup of minced onion, 4 tablespoons of garlic and a 1/4 cup of olive oil in a pan until brown.
Add 3 sliced Cremini mushrooms.

Add one tub of finely chopped extra firm Tofu.

Add 1/4 of a cup of nutritional yeast for eggy color and cheesy thickness.

Add a small dash of turmeric for more egg-like color. Don’t use too much turmeric or it will ruin it.

If you really want an egg taste, add a few pinches of black salt.

Add regular salt and pepper to taste.

Add spices or hot sauce to taste.

Serve over a bed of Cabo Chips.

Top with guacamole and salsa.

Enjoy!

About the Author: Jane Velez-Mitchell

Jane Velez-Mitchell is an award-winning TV journalist and New York Times best-selling author. She is the founder of UnchainedTV and the host of several shows on the network.

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