Traditionally made with scrambled eggs, this Mexican mainstay looses nothing in translation to tofu. I’ve also baked, not fried, the leftover tortilla strips, to cut the fat. If you thought you didn’t like tofu, this recipe will change your palate.
Veggie Type: Vegan
3 corn tortillas
3 ounces vegetarian chorizo
6 ounces firm tofu (not silken), drained
1/2 cup prepared chunky tomato salsa
2 teaspoons olive oil
1. Preheat oven to 400°. Line a baking sheet with foil and coat lightly with cooking spray. Cut tortillas in half, then into strips about 1/2 inch wide. Place strips on baking sheet and spray lightly. Bake for about 8 minutes, until crispy, but not dried. Remove from oven and set aside.
2. Crumble tofu into a medium bowl. Add choriso and salsa. Stir with a fork just until combined.
3. Heat a medium, nonstick skillet over medium-high heat. Add olive oil and swirl to coat bottom. Add tofu mixture and tortilla strips. Cook until hot, about 3 minutes, stirring frequently.
Makes 2 servings
Fat 48 (gram)
Sodium 561 (milligram)
Cholesterol 0 (milligram)
Fiber 5.2 (gram)
Protein 17 (gram)
Carbohydrates 25 (gram)