Crispy Tofu Nachos
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