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.

Sprint 2 the Table

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?



  1. says

    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”

  2. says

    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

  3. says

    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 :-)

  4. says

    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!!

  5. says

    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.

    • Laura says

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

  6. says

    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. :)

  7. says

    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!

  8. says

    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!

  9. says

    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 :)

    • Laura says

      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.)

  10. says

    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!

  11. says

    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!

  12. says

    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!

  13. says

    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:)

  14. says

    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.

  15. says

    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!!!

    • Laura says

      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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  4. […] was really excited to have her over for brunch.  She opened presents  and I made her my jicama nachos with shrimp, pico, yellow tomato, and #yolkporn.  She save this #strangebutgood creation two […]

  5. […] My apple cider morning cocktail was followed by nachos.  I know a lot of people are either sweet OR savory breakfast people, but I like a good mix.  This was a savory morning – I made my Jicama Nachos! […]

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