Kimchi Nachos with Tofu

15 minutes | Easy Recipe
Lunch, Dinner, Snack, Appetizer, Side Dishes
gluten-free, low-sodium, vegetarian, vegan, low-carb

kimchi tofu nachos


  • 1 cup of store bought kimchi (we used Mother-in-Law’s)
  • 2 Ā½ tablespoons coconut sugar or brown sugar
  • 1 tablespoon tamari or soy sauce
  • 1 tablespoon apple cider vinegar
  • 1 cup of cheddar cheese, shredded
  • 1 pack of firm tofu
  • Olive oil
  • Optional: garnish with sesame seeds, green onion and/or red chilis


  1. Preheat the oven to 425 degreesĀ Fahrenheit.
  2. Meanwhile, over medium heat in a nonstick skillet, stir the kimchi, sugar, tamari or soy sauce, and apple cider vinegar. Let the sugar, soy and vinegar cook off and caramelize the kimchi for about 3-4 minutes, until the kimchi has a nice sticky coating, remove from heat.
  3. Then cook diced firm tofu on a hot pan with oil until cooked.
  4. Add Beanitos bean chips (such as Restaurant Style) to a oven safe tray, then sprinkle shredded cheddar cheese and top with cooked tofu.
  5. Add tray to the pre-heated oven and let it melt for a minute in the oven.
  6. Remove tray from oven, top with caramelized kimchi and top with any optional garnishes.

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