Super Bowl snacking vegetarians and vegans, you can have your nachos and eat them too — minus all the meat.

The same goes for those fun little “meatballs” with the yummy sauces.

Here are three recipes from different bloggers, made in partnership with Nasoya Foods, a producer of organic tofu, wraps, noodles and pasta.

Tofu Vegan Nachos with Cashew Cheese Sauce

Recipe by Monique Volz of Ambitious Kitchen

Prep time: 2 hours

Cook time: 15 minutess

Total time: 2 hours 15 minutes

For the cashew cheese sauce:

2 cups cashews, soaked for 2 hours and drained

2 garlic cloves

2-3 tablespoons nutritional yeast

1¼ cup water, plus more to thin if necessary

¾-1 teaspoon salt

¼ teaspoon turmeric (for color)

¼ teaspoon dry mustard

For the tofu:

1 teaspoon olive oil

1 package extra firm Nasoya tofu

1½ teaspoons chili powder

¾ teaspoon cumin

½ teaspoon paprika

½ teaspoon garlic powder

Salt and pepper, to taste

For the nachos:

8 servings your favorite tortilla chips (about 8 cups of tortilla chips)

1 (15-ounce) can black beans, rinsed and drained

1 red pepper, diced

1 white onion, diced

To garnish:

½ cup your favorite salsa

1 avocado, sliced or diced

1 jalapeno, sliced

Cilantro to garnish

Hot sauce, for drizzling

To make the cashew cheese sauce: Make sure you soak the cashews in 4 cups of water for at least 2 hours, otherwise you can place them large bowl, then add 4 cups boiling water and let the cashews soak in the hot water for approximately 45 minutes to 1 hour to speed up the process. Once ready to make the sauce add drained cashews, garlic, nutritional yeast, water, turmeric, dry mustard and salt to a high powered blender. Blend until a thick sauce comes together, adding a tablespoon or two more of water, if necessary to help blend. Set aside.

Place a large skillet over medium high heat, add olive oil. Once it’s hot, use your hands to crumble tofu and add to the pan. Sprinkle the spices and salt and pepper. Cook for 5 minutes, stirring frequently. Taste and add more salt and pepper, if necessary.

Preheat oven to 375 F degrees. Line a large baking sheet with parchment paper. Add chips and spread out evenly. Sprinkle tofu, black beans, red bell pepper, onions evenly over the chips. Drizzle chips with the cashew cheese sauce. Bake for 10-15 minutes. Remove from oven and garnish with avocado, salsa, jalapeno, cilantro and hot sauce if desired. Serves 8 for an appetizer. Enjoy!

5 Ingredient Vegan Vegetarian Meatballs

Recipe by Philia Kelnhofer of SweetPhi

Prep Time: 5 Minutes

Cook Time: 25 Minutes

Total Time: 30 Minutes

1 package Nasoya silken tofu

1¼ cups Italian seasoned bread crumbs (gluten free Italian seasoned breadcrumbs can be used)

1 tablespoon vegan Worcestershire sauce

½ teaspoon garlic salt

1-2 tablespoons extra virgin olive oil

In a nonstick pan add 1 tablespoon of extra virgin olive oil.

Open tofu package and drain excess water.

Place tofu, Italian seasoned bread crumbs, Worcestershire sauce and garlic salt in a food processor (or high speed blender). Process until well combined (about 1 minute.) Scrape sides down with a spatula and process for a few more seconds.

Using a cookie scoop or your hands, form 1½-tablespoon size balls and place in a frying pan. Turn heat to high, cook each side of the meatball until golden brown (about 2 minutes per side, 4 sides, so about 6-8 minutes).

Remove from heat, serve.

These also bake really well (they firm up a little more when they bake.) To bake them, line a baking sheet with parchment paper, place meatballs onto parchment paper lined tray and drizzle with a little olive oil. Bake for 20 minutes at 350.

Baked Popcorn Tofu

Recipe by Alice Choi of Hip Foodie Mom

Prep Time: 25 Minutes

Cook Time: 30 Minutes

Total Time: 55 Minutes

For the Popcorn Tofu:

1 package (14 ounces) Nasoya Organic Extra Firm Tofu, drained and pressed

¾ cup all-purpose flour

Salt and pepper

2 eggs, whisked

1 cup panko bread crumbs

2 teaspoons smoked paprika

For the Spicy Dipping Sauce:

4 tablespoons Japanese mayonnaise

3 to 4 teaspoons Sriracha sauce

1 teaspoon roasted sesame oil

1 teaspoon fresh lemon juice

Toasted sesame seeds

For the Popcorn Tofu:

Preheat your oven to 375 degrees. Line a baking sheet with parchment paper.

After you have drained and pressed your tofu, cut the tofu into cubes. Prep three bowls for the dredging: the flour and season with a pinch of salt and pepper, the eggs and the panko. Season the panko with the smoked paprika and a pinch of salt and pepper and mix together.

Dip each tofu cube in this order: in the flour, then the eggs and then in the panko. Once each piece of tofu is complete, place onto the lined baking sheet. Repeat until finished with all of the tofu. Bake for 25 to 30 minutes, or until golden brown. Remove from oven and let cool for a few minutes before serving.

For the Spicy Dipping Sauce:

Using a small mixing bowl, whisk together all of the ingredients. Sprinkle on some toasted sesame seeds if desired. Serve with the Popcorn Tofu.