For the nachos:

For the coconut bacon:

  • 2 cups unsweetened coconut ribbons
  • 2 tbsp tahini
  • 2 tbsp olive oil
  • 2 tbsp maple syrup
  • 3 tsp tamari
  • 2 tsp liquid smoke

For the roasted garlic aioli:

  • 1 300g package soft tofu
  • 5 garlic cloves
  • 3 tbsp lemon juice
  • 3 tbsp olive oil
  • 1 ½ tbsp fresh dill, chopped finely
  • ½ tsp pepper
  • ½ tsp sea salt


To make the coconut bacon:

  1. In a mixing bowl, whisk together wet ingredients.
  2. Add coconut ribbons and gently fold together until all pieces are evenly coated. Allow to marinate for 20 minutes.
  3. Preheat oven to 400 F.
  4. Evenly spread out coconut bacon on a lined baking sheet and transfer to oven for 10 minutes. Remove from oven, stir and return to oven to bake for an additional 3-5 minutes.
  5. Remove and allow to cool for at least 10 minutes. This is when the bacon gets nice and crispy.

To make the aioli:

  1. In a skillet over medium heat, add olive oil and garlic cloves. Slowly roast garlic for 15-20 minutes until tender. Flip frequently to avoid getting too crispy and reduce heat if necessary.
  2. In a food processor combine tofu, roasted garlic with the olive oil, lemon juice, salt and pepper. Blend until smooth.
  3. Transfer to a bowl and stir in the fresh dill. Set aside.

To make the nachos:

  1. Preheat oven to broil on high.
  2. In a cast iron skillet. Spread a layer of chips and spoon dollops of roasted garlic aioli on top of the chips.
  3. Transfer to oven to broil for 3-5 minutes until chips are golden brown. Keep a close eye because the chips brown quickly! Carefully spread another layer of chips and aioli and toast this final layer for an additional 3-5 minutes. Remove from oven.
  4. To serve : Sprinkle a layer of lettuce, followed by fresh tomatoes, coconut bacon chunks and dollops of aioli. Enjoy immediately.