Mouthwatering Vegan
Ingredients
- 350 g of Extra Firm Tofu, crumbled
- - 1 tsp of Chili Powder ?
- - 1 tsp of Paprika ?
- - 1/2 tsp of Cumin
- - 1/2 tsp of Thyme
- - 1 and 1 1/2 tbsp of Nutritional Yeast
- - Salt, to taste ?
- - Ground Black Pepper
- - Red Onion ?
- - 3 Cloves of Garlic, minced
Preparation
Preheat oven to 400°F.
To make the tofu crumble, crumble the drained tofu in a large bowl. Add in the spices and mix together. Set it aside for 15 minutes to allow the ingredients to marinate together.
In a pan set at medium heat, add the red onion, minced garlic, and a little bit of water. Cook the onions and garlic for about 2 minutes, then add in the crumbled. seasoned tofu. Cook for a few minutes to heat up tofu, remove from the heat source, and set it aside.
In a cast iron skillet, add a small layer of tortilla chips, then layer over some of the beans, corn, and the tofu scramble. Repeat this step for a second layer.
Bake the skillet nachos in the oven for 15 minutes. Remove, and then add additional toppings of your choosing. I used of jalapeño peppers, banana peppers, chopped red onion, guacamole, lime, an avocado with lime and jalapeño dressing, and finished off with parsley as garnish.
Serve and enjoy
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