Crispy Tofu Nachos
Looking for a cheesy, decadent and healthy recipe for the Super Bowl? Try these delicious crispy tofu nachos!
I have a confession to make.
And it’s a shameful one.
And funny enough, it actually has nothing to do with these incredible crispy tofu nachos. Friends? Fans? I’m a Netflix tv-show binge watcher.
It all started harmlessly enough. I saw that they had season 5 of Mad Men and I thought “hey, I should reacquaint myself with this season since the new one is starting this spring.” And then, after that, I noticed that they had all 9 seasons of The Office, and it had really been a long time since I watched those. 3 weeks later and 9 seasons down, I was rabid. I needed more. I needed something else to sink my teeth into. Now, as a full-blown addict, I’m on season 3 of Desperate Housewives and I don’t see quitting anywhere in my future.
My issue is that I work from home, so when I’m cooking, photographing and editing, I like to have something on in the background. And Netflix knows this, so they suggest “hey, since you blacked out and watched 9 seasons of the office, maybe you’ll do the same with 8 seasons of Desperate Housewives?” And I’m weak and The Netflix knows that. They prey on me when it’s cold and murky outside, illuminating my couch with a ray of warmth whispering “just one episode, then you’ll go read Ayn Rand or pick up knitting.” But I know and they know one episode turns to 9 and there’s my day.
But I guess an addiction to old TV shows is far better than crystal meth or crack. And at least I don’t have a meth lab like Breaking Bad (which is next on my suggested watch list.) So things could be worse, right? Well, I need to wrap this up because Lynette just got cancer and Gabby kissed Carlos on her wedding day to Victor. So bye!
Crispy Tofu Nachos
CLICK HERE FOR THE PRINTABLE VERSION OF THIS RECIPE!
Serves about 8 – 10.
Prep time: About 10 minutes
Cook time: About 25 minutes
Ingredients:
For the tofu:
- 15-ounce block of extra firm tofu, drained
- 1 tablespoon olive oil
- 1/2 package taco seasoning
For the nachos:
- 1 bag Food Should Taste Good jalapeño tortilla chips
- 1 1/4 cups part-skim cheddar cheese
- 1 cups part-skim mozzarella cheese
- 1 jalapeño, seeded and chopped
- 1 habanero, seeded and chopped
- 1 (14 ounce) can of diced tomatoes, drained
- 1 avocado, mashed
- 1/2 can (about 2 ounces) mild green chiles
- Fresh cilantro for garnish
Directions:
- Preheat oven to 425 degrees F. Grease a baking sheet with nonstick cooking spray. Wrap the tofu in paper towel and stack heavy plates on top to drain the water. Remove wet paper towels and repeat 2 more times.
- Once drained, slice the tofu into 1-inch cubes. Toss with olive oil and taco seasoning. Place in an even layer and bake for about 20 minutes. Use a spatula to break the tofu around and bake another 20 – 25 minutes, or until crispy.
- To make the nachos, reduce the heat to 350 degrees F. Grease an oval baking dish with nonstick cooking spray. Arrange a layer of the tortilla chips along the bottom. Top with tofu and 1 cup of the cheeses (I mixed mine for flavor). Add a few pieces of jalapeños. Top with more chips, more tofu, diced tomatoes and another 1 1/2 cup of cheese. Top cheese with the rest of the jalapeños, habaneros, tofu, green chilies and rest of the cheese.
- Bake for about 15 – 20 minutes, or until cheese is melted. Top with cilantro and avocado. Serve immediately.
Nutritional information per serving:
Calories: 330
Fat: 14 grams
Carbohydrates: 23 grams
Fiber: 3.5 grams
Protein: 18 grams
Weight Watchers Points: 8
Comments