Aug 23

Strange But Good: Jicama & Tofu Nachos

Mex-fast is my favorite meal.


I’m sure that’s a real word…

This Mexican-ish deliciousness happened for breakfast, but I think it makes a good brinner dish too.  When is breakfast not appropriate?!

I don’t make guarantees often, but I promise that if you try this, you will be in love.  It seems like a lot of steps, but they happen simultaneously so it’s not too time consuming.

Jicima and Tofu Nachos 1


If you haven’t had jicama before, here’s what you need to know:

  • Pronounced HIK-ka-ma
  • Root vegetable, sometimes called a Mexican turnip
  • Tough brown skin should be peeled before eating or cooking
  • Inside is white, wet and crunchy… like if a potato and an apple had a baby
  • Flavor is slightly sweet, a little nutty
  • Low in calories
  • High in Vitamin C and fiber… but not just any fiber!  It’s fiber infused with oligofructose inulin, which has zero calories and doesn’t metabolize in the body
  • Inulin enhances absorption of calcium from other foods and is a prebiotic (read: promotes “good” bacteria growth)


Jicama is good raw in salads like my Edamame and Jicama Salad, but it’s also great roasted.  I cut it into “chips” and roasted it in the oven for use as the nachos in this recipe.

It was awesome topped with tomatoes and creamy avocado… and tofu!  If you haven’t baked tofu before, now is the time to try it.  It poofs up like marshmallows!  In a good way.

Jicima and Tofu Nachos 2


Even more fabulous was the runny egg on top.  That #yolkporn dripped down into the crevices of my nacho creation, making each bite worthy of a giddy grin.

My only complaint was the not-so-happy ending – I was really sad when the last bite had been taken.

I have to thank Kristin for this post that gave me the idea to even roast jicama.  She’s the queen of roasted veggie-things!


Jicama and Tofu Nachos

Jicama & Tofu Nachos

  • 1 small jicama, peeled and sliced thinly
  • 1 serving tofu, cubed
  • 1 tsp Mexican spice blend (use your favorite)
  • 1/2 medium tomato
  • 1/4 avocado
  • Egg (optional)
  • Garnish ideas: lime, red pepper flakes, pepper


Place the thinly sliced jicama on half of a parchment-lined baking sheet.  

Season cubed tofu with your favorite Mexican spices and place on the other half of the baking sheet.  

Cook both under broil for 10 mins, flipping half way through.  Make sure you watch the jicama closely so as not to burn it.

While that is roasting, cut your tomato and avocado into cubes.  Set aside.

When the chips and tofu are done, remove from the oven.  Arrange chips in nacho-form on the baking sheet.  Top with tofu, tomato, and avocado.  Place the pan back in the oven under the broiler for ~5 mins, until warmed through.

Meanwhile, cook egg to desired level of doneness on the stove top.

Remove chips from over and verrrry carefully slide off onto a plate.  Top with the egg (if using) and garnish as desired.


How have you enjoyed making co-workers, friends, or family stare with strange but good creations this week? The link up rules can be found here or by clicking on “Strange But Good” in the menu bar above. In short, I want to see what concoctions have earned you weird looks from co-workers, family and friends! Post your Strange But Good creations, grab the logo below for your blog, and link up here.

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Remember to use #strangebutgood in any Tweets and Instagrams of your creations. :)


Today my dad would have been 58 years old. I still feel the hole in my heart… but the Mitch Albom quote holds true: “Death ends a life, not a relationship.” I feel his presence, love, and support every day. His lessons live on through the lives he touched. Happy Birthday, Old Man.

How do you like your eggs?  Green with ham? ;)

Have you ever had jicama?  Do you prefer it raw of cooked?



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  1. Debbie (Accidently Delish)

    i made jicama chips awhile ago, because let’s be real i have to try every veggie roasted and i was not a fan. sad times. but i am obsessed with roasted parsnips though! convinced they are the best thing ever! so maybe i can just sub for that, or turnips. yum.

    but i agree baked tofu is the best! sweet potato cubes too! they can get “marshmallow-y”

    1. Laura

      Awwww! That’s too bad. I love roasted parsnips too though. And carrot chips!

  2. GiGi Eats Celebrities

    LUUUUUURRRRVEEEEEE Jiama! Did you pronounce that correctly? LOL. I love tat crunchy Mexican Tater!!! I steal it off the salad bars at grocery stores when no one is looking – wait, no… I don’t care who is looking, I just yank it! LOL

    1. Laura

      The salad bar isn’t there for sampling?! ;)

  3. Debbie @ Live from La Quinta

    Happy birthday to your dad (who would have been just a few years older than me). I still take note of my parent’s birthdays too (I actually share a birthday with my dad).

    So, is this just as good without the egg? I know you always have me covered :-)

    1. Laura

      Thank you Debbie! :)

  4. Lucie@FitSwissChick

    I always remember my Dad’s birthday too. I know he would want us to think of him on his birthday not on the day he left us! But you know what? Today is a GOOD day indeed, since my Momma turns 60. Let’s love.
    ps. Baked tofu?? I need to try that!!

    1. Laura

      Birthdays should always be celebrated! :)

  5. Jemma

    This looks like something you would get on holiday. It looks gorgeous!

    1. Laura

      Cinco de Mayo? ;)

  6. cquek

    Can’t wait to give this a try. and I really love how simple this is to prepare.

    1. Laura

      Thank you! Let me know if you try it!

  7. Angela @ Happy Fit Mama

    I’m all about runny eggs lately – breakfast, lunch, dinner – it’s all good!

    Happy Birthday to your Dad! I still remember the birthday’s of those I’ve lost. I still like to celebrate their lives and what they brought to mine.

    1. Laura

      I love this –> “celebrate their lives and what they brought to mine.” <3

  8. Michelle @ Eat Move Balance

    I’ve been addicted to jicama lately….both raw and roasted into fries (dipped in copious amounts of mustard). So delicious! :)

  9. janet @ the taste space

    Oh yum! I have only had jicama raw but now I will have to try it roasted, too :)

  10. lindsay

    ohhh lord have mercy. It’s winner! How do you come up with these? You come here, teach me, then i sherpa you. k?

    1. Laura

      DEAL! :)

  11. lindsay

    p.s. thinking of you and dad today. Hugs, prayers!

  12. Arman @ thebigmansworld

    I feel so weird not submitting a #strangebutgood recipe! I have one planned for next week with your favourite spread, vegemite ;)

    Your rendition of nachos looks so good! And mex-fast= winning.

    1. Laura

      Ohhhh… can’t wait to see that one! I love your #strangebutgood.

  13. Alex @ therunwithin

    I still struggle to get things crispy like that even when I cut them thin, I think I probably just have a terrible oven haha

    1. Laura

      Have you tried flipping them half way through or cracking the over door for a bit? That can help with the moisture.

  14. Sarah @ The Smart Kitchen

    Guess who has everything she needs for this in her fridge, RIGHT NOW??? When I get back to Alabama on Monday, I might have to think a little bit more about this…

    1. Laura

      I would love to see how you #strangebutgood this one! :)

  15. Tiff @ Love Sweat and Beers

    I like mexi-fast too! I haven’t gone with tofu, but I know eggs n’ salsa/rotel/pico are great combos. Happy Friday!

  16. Pamela Hernandez

    I’ve always wanted to try jicama but never found a good recipe. This one looks yummy!

  17. Linz @ Itz Linz

    shoot girl, nachos are always good!

  18. Maureen

    I think jicama is the new “blogger” food. EVERYONE is trying it out, which means I really need to join in and get over my fears of jicama. I had it once as a teenager and it was so bland and gross. This recipe might change my opinion though!
    What a sweet tribute to your dad. Thinking of you. :)

    1. Laura

      If everyone is doing it it must be right! True for blog-land food, at least. ;)

      Thank you! xo

  19. Laura @ Mommy Run Fast

    Mmm, runny eggs make all things good. I can’t tell you the last time I had jicama… time to get some, I think!

  20. Lee

    This looks really good. I can’t wait until I can eat runny eggs again!

    1. Laura

      I didn’t think of that!!! Pretty decent reason to have to take a break though. ;)

  21. Sam @ Better With Sprinkles

    I think I’ve only tried jicama once or twice in my life – interesting to make them into nachos! Although really, you can never go wrong with Mexican.

    1. Laura

      Amen to that. Mexican everything! Or Italian. ;)

  22. Heather (Where's the Beach)

    I’ve only picked up jicama once. Enjoyed it, but don’t think to buy it. I get into a major rut when it comes to the grocery store. Of course, that’s why I can get in and out without looking at a list in 30 mins or less!

  23. Khushboo

    I’ve never tried jicama but it looks awesome…or maybe it’s just the flavor combo of this entire dish ;)! I think an easier question for me would be how DON’T I like my eggs. Other than raw, I’m game to eat them however!

    1. Laura

      Is it easy to find over there?

      I agree on the eggs – the only way I don’t LOVE them is hardboiled.

  24. Amanda @runtothefinish

    yessss a strange but good that I can eat!!! I love me some jicama and always looking for creative tofu uses

    1. Laura

      Woo hoo!!! I try to cover all the food sensitivities. ;)

  25. Kierston @candyfit

    I love me eggs any way! Recipe looks amazing!

  26. Amanda @ .running with spoons.

    I have! (tried jicama, that is…) It tastes pretty great raw, but I’m definitely going to have to try it in nacho form, because really… what doesn’t taste better in nacho form?

  27. Christa @ Edible Balance

    ooohhhh, you know I LOVE jicama!! Jicama fried rice has been my staple. I’ve been waiting for this recipe, it looks delicious! Heading to the farmers market today to get some :)

    Thinking of you today, you and I are on crazy adventures. I’ve had a bit of a career shake up as well. Haven’t posted about it, but I understand what you’re going through! Wish you all the best :)

    1. Laura

      Thank you so much!!! We will get through these crazy times – it’s another great learning opportunity, no? (That’s what I keep telling myself.)

  28. Megan @ Fiterature

    Oh my good gravy – I will be trying this. This looks fantastic. Schooling me on so many things…baked jicima (I love it raw) AND baked tofu? It’s like a perfect storm. Thanks!

  29. Jess @ JessieBear

    I don’t love jicama, but I’ve also never tried cooking it this way! Definitely bookmarking.

    1. Laura

      It does change it – plus with all the toppings it’s more of a vehicle than anything else. ;)

  30. Stacy @ Stacy Eats

    Haha mex-fast – brilliant! I could eat nachos all the time. Never had tofu on top, but that’s a great idea.

    1. Laura

      Your Mexican IG posts always make me crave it! :)

  31. Allie

    Mex-fast is TOTALLY a real word! It looks DELISH!

    I meant to tell you… I was looking at your vacation post and saw the hot tub pic… I mean this in a non-creeper way but nice boobs!

    1. Laura

      LMAO! Thanks, friend. ;)

  32. Tara @ Sweat like a Pig

    Aww, happy birthday to your Dad <3 He would be SO proud of you!

    1. Laura

      Thank you, Tara! I sure hope so. :)

  33. Sarah @ Making Thyme for Health

    Man, this looks good! I love jicama fries but I haven’t bought it in forever. Thanks for the reminder!

    Sorry to hear that your father has passed. Mine passed when I was fifteen so I can relate to that hole you feel.
    But I love that quote- it is beautiful and so true!

    1. Laura

      So sorry to hear about your dad too… that’s such a young age. *hugs*

  34. purelytwins

    nachos look amazing!!!
    we used to eat jicama, not sure why we stopped haha guess we need to try it out again :)

    1. Laura

      I bet this would be good with some plantains and coconut oil. ;)

  35. Annette@FitnessPerks

    Did somebody say nachos?!? :) hehe.

    I actually really like jicama & always have since I first tried it in a nutrition class way back in college. It’s so crunchy!!

  36. Jody - Fit at 55

    When I was young & had lost the weight, I used to eat jicama all the time due to low calories, no fat & all that! Family had it in the house too even though we had tons of fattening things as well – why I was fat as a kid… :)

    I love the idea of it roasted! I think I saw Kritsin at StuftMama write about that too! YUM!

    1. Laura

      I cannot even imagine you fat!

  37. Christine @ Oatmeal Bowl

    That meal looks delicious. but i would have never thought of pairing it with tofu. I love me some Jicama sprinkled with chili powder and lemon. Mmm. Mm.

    1. Laura

      Tofu is like chicken – you can add it to anything. ;)

  38. Hannah

    Yeah yeah whatever jicama WHAT’S THIS CNN BUSINESS?!?! xoxo

  39. Heather Williams

    Love this recipe! I needed a new way to try this health veg and I think this is it! Plus I am now embarrassed as a health food nut and nutrition graduate to admit that I did not even know how to pronounce the wonder veggie correctly! Thanks for enlightening me:)

    1. Laura

      Thank you!!! Let me know if you try it -it makes great fries, too.

  40. Heather @ Better With Veggies

    Yummy, yummy – I want some please!!! I really can’t believe I haven’t made anything strange to share yet, but I’m sure it’s coming again soon. :)

  41. Debra

    Perfect breakfast (or lunch or dinner)!

  42. Meghan@CleanEatsFastFeets

    Happy birthday to your pops. I’m sure he’s looking down on you and saying what the hell is this strange but good business. In all seriousness, I’m sure he’d be incredible proud of you. From past posts, it sounds like the two of you had an incredible relationship, and you’ll always have that.

    Now the recipe….I take issue with one thing. You said the runny egg was optional and that is simply not the case. It should be a necessary component, maybe even the star of the show.

    1. Laura

      Thank you, Megan. :)

      Agreed on the egg. I try to be sensitive to the vegans…

  43. Missy

    If you are ever come across Taro Root you need to buy it and make this recipe. They make greart “chips” too! Plus they are pretty! I can only ever find them at the Asian mart though.
    (Well.. Terra can attest to that:


    1. Laura

      I get taro at the farmer’s marekt! And from the bag of chips. ;)

  44. Heather @ Kiss My Broccoli

    That quote is SO true! Happy (belated) birthday to your Pop…from what I’ve heard, he was an amazing man! xoxo

    I could have SWORN I already commented on this post, but now I’m thinking it was on IG…ugh, it’s so much easier for me to keep up with that than blogs…short and sweet! Not that I don’t like taking the time out of my day to read your lovely words (especially when they’re super informative…I had no idea inulin was the source of fiber in jimaca!), it’s just omg, WHY can’t there be more hours in the day? But just for playing…not for working…yeah, that’s how it has to work! Or why can’t I be some sort of superhuman speed reader or something!? Work on some kind of kombucha for that for me would ya? With all your experiments and access to crazy stocked farmers markets, I’m sure you can find some sort of secret ingredient for me! ;)

    But back to these mouth-watering Mexi-fast nachos! HOLLLLLLLLY YUM! And yes, breakfast is good ANY time of day! And these? With the creamy avocado, the puffy marshmallowy tofu, the RUNNY FRICKIN’ EGG?!?! Omg, I need an oven!!!

    1. Laura

      Thanks! I cannot tell you how many times I’ve thought about giving up blogging in favor of IG.

      And yes, you need to try this. Totally food porn explosion. In yer mouth.

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