If you are one of those people who are considering (or enacting) a lifestyle where you consume more plant-based meals rather than meat-based, one of the things you need to consider is getting enough protein in a diet like that.

I owned and operated a vegetarian café at one time in my life, and I became very familiar with using tofu to fulfill my protein needs. Tofu is like many bland foods and depends on the seasonings to make it palatable. I have been experimenting with tofu recently because I am expecting company who have a vegetarian diet.
I have tweaked the following recipe because it just makes more sense to me to make the dish the way I am going to tell you. I highly recommend that you use organic tofu because other brands are made from genetically modified soybeans. I do my best to stay away from GMO products.

1 28 oz. can crushed tomatoes
1 Tbsp. olive oil
1 cup chopped onions
3/4 cup low-sodium vegetable broth
2 cloves garlic, minced
1 jalapeno or poblano pepper, seeded and minced , optional
2-3 tsp. ground cumin
salt and pepper to taste
1 Tbsp. olive oil
1 lb. extra-firm tofu, pressed and crumbled
2 tsp. chili powder
1/2 tsp. salt and pepper
1 cup corn chips, crushed
1/2 cup chopped cilantro
crumbled queso fresco (or your favorite cheese)

Sauté onions, garlic and jalapeno until soft. Add tomatoes, 1 &1/2 tsp. cumin, salt and pepper and simmer for 10 minutes.
Heat olive oil in a non-stick skillet. Brown the crumbled tofu over medium heat. Stir in chili powder, remaining cumin, salt ,pepper and tomato mixture and cook 5 more minutes. Stir in crushed corn chips and cook until they soften . Stir in cilantro. Turn off heat, sprinkle top with cheese and cover. Let sit ten minutes. Serve with a side salad and more corn chips. If you are like me, you want to spice things up so add a bit of cayenne to individual servings.

Dunham's Sports

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