July 5, 2011

Tofu Nachos

This recipe comes from The Get Healthy, Go Vegan cookbook co written by Neal Barnard. This is so tasty. I had to bump up the seasonings quite a bit. He seems to like things more on the bland side I find. I added the chipotle powder too because I just love the smokey flavour it adds to recipes. 

1/2 cup onion, chopped
2 tsp garlic, minced
1 large red pepper, diced (optional)
1 Tbsp oil
1 container firm tofu (420g) drained/pressed *then crumbled
2 Tbsp regular chili powder
1 tsp chipotle chili powder
2 Tbsp nutritional yeast
1/2 tsp each of cumin and oregano
2 Tbsp soy sauce (gluten free)
3/4 cup tomato sauce
tortilla chips
green onions (optional topping)

Sauté the onion, garlic and bell pepper in oil for 4 minutes then add remaining ingredients except the tomato sauce, tortilla chips and condiments. Cook for 3 minutes, then add the tomato sauce and simmer over low heat until mixture is fairly dry. Warm your tortilla chips in oven for a few minutes then add your tofu mixture and green onions. Serves 4

*To learn how to press tofu:


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