Tofu is an Asian cheese-like food made of soya. Despite it’s considered to be a vegetarian treat, meat eaters will also benefit from consuming it. Being highly nutritious, tofu is rich in amino acids, calcium and iron, additionally reducing risk of cancer.
- 2 large handfuls of tortilla chips
- 1/2 large white onion, diced
- 2 cloves garlic, minced
- 1 15 ounce can crushed tomatoes or tomato sauce
- 1 chipotle in adobo (canned) + 1 Tbsp sauce (add more or less depending on preferred spice)
- 1/2 cup veggie stock
- 8 ounces extra firm tofu, drained and pressed in a clean towel for 15 minutes
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/4 tsp chili powder
- 1/4 tsp sea salt
- Preheat oven for 180 degrees C. Start baking chips until they hot. (about 5-7 minutes)
- While chips are baking, heat a large skillet over medium heat and prepare onion and garlic.
- Once the skillet is hot, add 1 Tbsp olive or canola oil and onion. Cook for about 3 minutes, until the onion is soft and golden. Add garlic and cook for 1-2 minutes more.
- Add tomato sauce, diced chipotle and adobo sauce, and veggie stock. Heat until it’s boiling, then reduce heat to low and simmer for 5 minutes.
- Transfer the pan’s contents into a blender and blend. Set aside.
- Crumble the tofu with a fork and place the same skillet ti medium heat. (do not wipe the skillet clean as the remaining sauce will bring more fragrance).
- Add oil to the pan and then add tofu. Cook for 3-4 minutes, until it’s slightly brown. Then add spices (chili powder, salt, garlic powder and cumin) and stir. Cook for another 2 minutes, then remove from pan and set aside.
- Add chips to the pan and pour over sauce, stirring quickly to coat. Then top with tofu scramble, fresh onion and cilantro and serve immediately.
P.S. You can additionally complete the dish with a bit of lime juice, salsa or hot sauce.