Tofu loaded nachos
- Serves4 to 6
- Prep time20 min
- Cook time30 min
- Timeout1 h
- FreezingFreezes well
Ingredients
- Half a pack (225g) of firm tofu. crumbled
- 1 bag (200g) of tortilla chips
- 1 1/2 red pepper, diced finely
- 1 cup of Monterey Jack cheese (or mild cheddar), shredded
- 2 peeled avocados, pitted and diced
- ½ a lime’s juice
- 1 medium sized tomato, diced
- 1/2 cup green olives, pitted and cut in slices
- 3 shallots, minced
- 1 cup of iceberg lettuce, minced
Sauce
- 1 medium size tomato
- 1/4 cup of red onions
- 1 garlic clove
- 1 tablespoon of sugar
- 2 teaspoons of ground cumin
- 1/2 jalapeno, seeded
- 1 lime’s juice
- 1 cup of Monterey Jack cheese (or mild cheddar), shredded
Steps
- Preheat the oven at 350°F.
- Blend all the sauce ingredients with a hand-held mixer until you obtain a smooth texture.
- Add the crumbled tofu to the mix and refrigerate for an hour.
- Lay the tortilla chips on a baking sheet, garnish with the tofu mix. Then add the peppers and cheese and bake for 30 minutes.
- Combine the avocados and lime juice, then top the nachos with this mix and add the tomatoes, olives shallots and lettuce.
Recipe published on August 19, 2018
