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.
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.