something tofu
with Avocado-Tomato Pico and Chipotle Sauce
We've lasso-ed all the best tex-mex flavors and rounded them up for this veggie nacho recipe! Tofu crumbles are sautéed with a smoky sauce 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
7 g
Coriandre
½ tasse(s)
Cheddar, râpé
(Contient Lait)
½ tasse(s)
Monterey Jack, râpé
(Contient Lait)
4 cs
Sauce au chipotle
(Contient Oeuf, Lait, Moutarde, Soya Peut contenir Sulfites, Noix, Poisson, Blé, Oeuf, Sésame, Gluten, Moutarde, Soya, Crustacés, Lait)
2 cs
Base de sauce tomate
(Peut contenir Moutarde, Lait, Noix, Poisson, Oeuf, Sésame, Crustacés, Gluten, Sulfites, Soya, Blé)
1 cs
Purée d’aromates tex-mex
(Contient Moutarde Peut contenir Soya, Gluten, Poisson, Sulfites, Oeuf, Noix, Blé, Sésame, Moutarde, Lait, Crustacés)
1 cs
Vinaigre de riz assaisonné
(Contient Sulfites)
Informations nutritionnelles
Ustensiles
Instructions
- Cut tomato into 1/4-inch pieces.
- Peel, then cut onion into 1/4-inch pieces.
- Peel, pit, then cut avocado into 1/4-inch pieces.
- Roughly chop cilantro.
- Add vinegar, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Stir to mix.
- Add half the onions. Stir to coat.
- Heat a large non-stick pan over medium-high heat.
- While pan heats, pat tofu dry with paper towels, then crumble into pea-sized pieces.
- When hot, add 1 tbsp (2 tbsp) oil then tofu and remaining onions. Cook, stirring often, until tofu is golden-brown all over, 6-7 min.
- Sprinkle over half the tex mex seasoning overtop. Season with salt and pepper. Stir to mix.
- Remove pan from heat.
- Arrange tortilla chips on a parchment-lined baking sheet. Drizzle with 1 1/2 tbsp oil, then season with remaining Tex mex seasoning. Season with salt and pepper, then toss to coat.
- Bake in the middle of the oven until warmed through, 2-3 min.
- While chips bake, add tomato avocado and half the cilantro to bowl with onions. Season with salt and pepper. Stir to mix.
- Top with chips with tofu mixture.
- Sprinkle monterey and cheddar cheese overtop.
- Return chips to the middle of the oven and bake until cheese has melted, 2-3 min.
- Dollop pico over top.
- Drizzle with chipotle sauce.
- Sprinkle remaining cilantro overtop.
- Divide nachos between plates or serve directly on baking sheet.