Tofu Chilaquiles

16 Jun

I have some more tofu lovin’ for you today. Last weekend, we were hungry and broke, so I decided to use some stuff that was on the fact decline in the fridge. The result is essentially another tofu scramble variation but with a fancier title:

Tofu Chilaquiles

  • 1/2 medium onion, chopped
  • 4 garlic cloves, minced
  • 1 container tofu, drained and either quickly pressed or squeezed of excess liquid
  • 1/2 jar of salsa
  • 1/2 cup of black beans
  • 2 tablespoons of nutritional yeast
  • Sprinkle of cumin and chili powder
  • Four handfuls of tortilla chips (stale is great!), or enough to cover the top of the mixture in a single layer
  • Optional garnish: more salsa, hot sauce, avocado, cheese, sour cream, green onions, cilantro

In a skillet, saute the onions over medium-low heat (or medium, if your stove runs cooler) in spray oil, water, or a little olive oil until it softens and starts to brown. Add the garlic, and saute another two or three minutes. Now crumble the tofu into the pan with your hands and stir to mix. Add the salsa, black beans, nooch and spices, stirring to combine well. Crumble your tortilla chips on top and stir to mix. Serve immediately topped with your choice of garnishes.

Serves 3 or 4.

I would absolutely recommend both green onion and cilantro on this dish, but ours died a tragic death in the fridge. If you have corn tortillas but no chips, throw a couple in a warm over for a few minutes to crisp up and then follow the recipe. This recipe is equally great for any meal and it’s ready in minutes. A real winner!

I’m off to update my Recipes page, which I’ve neglected of late. I hope everyone’s Saturday is off to a great start! I have plans that involve the Miracle Mile ArtWalk today and then the Hollywood Fringe Festival tonight — big day. Catch you on the flip side!

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