something tofu
with Avocado-Tomato Pico and Chipotle Sauce
We've combined all the best Tex-Mex flavours and rounded them up for this veggie nacho recipe. Tofu crumbles are sautéed with a smoky spice blend before being broiled to gooey perfection. Topped with a bright DIY avocado pico, it's time to saddle up for a tasty dinner.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
1 pièce(s)
Tofu
(Contient Soya Peut contenir Blé)
85 g
Croustilles de maïs
(Peut contenir Sésame, Lait)
1 pièce(s)
Avocat
1 pièce(s)
Oignon rouge
1 pièce(s)
Tomate
1 pièce(s)
Jalapeno
7 g
Coriandre
1 tasse(s)
Monterey Jack, râpé
(Contient Lait)
2 cs
Sauce au chipotle
(Contient Oeuf, Lait, Moutarde, Soya Peut contenir Sulfites, Noix, Poisson, Blé, Oeuf, Sésame, Gluten, Moutarde, Soya, Crustacés, Lait)
1 cs
Vinaigre de riz assaisonné
(Contient Sulfites Peut contenir Oeuf, Poisson, Lait, Moutarde, Noix, Sésame, Soya, Blé)
6 g
Mélange d'épices Sud-Ouest
(Peut contenir Arachides, Sulfites, Sésame, Triticale, Lait, Noix, Moutarde, Blé, Soya)
2 cs
Base de sauce tomate
(Peut contenir Moutarde, Lait, Noix, Poisson, Oeuf, Sésame, Crustacés, Gluten, Sulfites, Soya, Blé)
Pas inclus dans votre livraison
3 cs
Huile*
¼ cc
Sucre*
cc
Sel*
cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Peel, then cut onion into 1/4-inch pieces.
- To a large bowl, add vinegar, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil. Stir to mix.
- Add a quarter of the onions. Stir to coat.
- Heat a large non-stick pan over high.
- While pan heats, pat tofu dry with paper towels, then crumble into pea-sized pieces.
- When hot, add 1 1/2 tbsp (3 tbsp) oil, tofu and remaining onions. Cook for 5-7 min, stirring often, until onions are tender and tofu is golden.
- Remove from heat. Add Southwest Spice Blend and Tomato Sauce Base. Season with salt and pepper. Stir to coat.
- While tofu cooks, cut tomato into 1/4-inch pieces.
- Peel, pit, then cut avocado into 1/4-inch pieces.
- Roughly chop cilantro.
- Core, then thinly slice jalapeño removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños.)
- On a parchment-lined baking sheet, arrange tortilla chips. Drizzle with 1 tbsp (2 tbsp) oil. Toss to coat.
- Bake in the middle of the oven for 2-3 min, until warmed through.
- While chips bake, add tomato, avocado, half the cilantro and half the jalapeño to the bowl with onions. (Tip: Like things spicy? Add all the jalapeño.) Season with salt and pepper. Stir to mix.
- Top with chips with tofu mixture.
- Sprinkle cheese over top.
- Return chips to the middle of the oven and bake for 4-6 min, until cheese has melted.
- Dollop pico over top.
- Drizzle with chipotle sauce.
- Sprinkle remaining cilantro overtop.
- Divide nachos between plates or serve directly on baking sheet.