Goes On

Mega Tofu Nachos

Mega Tofu Nachos

This week the challenge for /52weeksofcooking wasn’t a real challenge, at least not for me.  This week we had to cook with tofu, something that I’m more than a little familiar with.  However I still wanted to get something out of this challenge so I started thinking about all the different ways that I could use tofu, as well as recipes that I could reinvent using tofu.  I also wanted to clean out my fridge of some leftovers from another challenge, namely homemade salsa and guacamole.  After much debate I was stuck between tofu rancheros and tofu nachos, with the nachos winning out.  For the tofu I decided I wanted it to be more than just a topping and decided to spice it up a bit.  In order to achieve that, this tofu was pressed for just over 30 minutes to make sure there was no liquid left.

Mega Tofu Nachos

Ingredients

8 oz tofu, well pressed and cubed

1 tbsp vegetable oil

1/2 tsp cayenne powder

1/4 tsp cumin seeds

1/2 tbsp chili powder

3 cups chips, divided

1/2 cup black olives, sliced

1/2 cup onion, diced

1 jalapeno, sliced

3/4 cup shredded cheese, divided

1/2 cup salsa verde

1 tbsp cilantro, diced (optional)

sour cream (optional)

guacamole (optional)

Instructions

  1. Heat the oil in a saucepan over medium heat, then add the cumin, chili, and cayenne powder. Heat up for a minute and then add the tofu. Cook the tofu for 7 minutes, breaking it up as it cooks. Set aside
  2. Meanwhile preheat oven to 400 degrees and spread half of the chips out in a rimmed cookie sheet or roasting pan. Top the chips with half of the tofu and half of the cheese. Add the remaining chips along with the onion, jalapeno, olives, and the remaining tofu and cheese. Bake for 10 minutes, or until chips and cheese are starting to brown.
  3. Serve topped with cilantro, sour cream, salsa, guacamole, or anything else!
http://dancingveggies.com/2013/03/goes_on.html

The original idea was these nachos would be an appetizer but in the end they were so filling that they became the entree.  Precooking the tofu gave them a slight crunch which was perfect since I was slightly concerned the tofu was going to fall apart.  This might not have been the healthiest of dinners but it went well with our West Wing marathon so I’ll just have to behave the rest of the week.