Preheat a large non-stick skillet over medium heat. Add in 1/4 cup water and the contents of your taco seasoning packet, stir to combine. Immediately add in the shredded tofu, stirring to coat evenly. Water saute, adding 1 Tablespoon of water at a time as necessary, until the tofu is heated through (about 3-5 minutes).
Arrange tortilla chips on a parchment paper lined baking sheet. Top with black beans, seasoned tofu, and onions. Bake for 8 minutes, or until beans are heated through and onion is cooked.
Top with tomatoes, olives, and jalapenos.
Drizzle with nacho cheese sauce.
Top with cilantro, avocado, pepperoncini, and salt.
Recipe Notes
* I used Nasoya super firm pre-pressed tofu. Other varieties may not shred well. If using extra firm tofu feel free to crumble instead.