Tofu and Mushroom Scramble Chilaquiles
Ingredients
- 2 corn tortillas
- 1 tablespoon extra virgin olive oil
- 1 cup chopped onion
- 1 cup diced mushrooms
- 6 ounces crumbled firm or extra-firm tofu (about half a package of water-packed tofu)
- Turmeric
- Salt
- Pepper
- 1/2 cup tomato sauce
- 1/4 teaspoon taco seasoning
- 1/4 teaspoon chili powder
- Guacamole
Instructions
Heat oil in a skillet (a cast iron is great for this) on medium-high heat.
Quarter tortillas to make chips (two small tortillas make 8 chips).
Place chips in the skillet and fry for about 3 – 5 minutes on each side. You’ll want the chips to be lightly browned.
Transfer chips to a plate covered with a paper towel.
Add tofu, onion, and mushrooms to the hot skillet. Reduce heat to medium and begin to sauté. Add turmeric, salt, and pepper (to taste). Saute for 5 – 7 minutes.
Meanwhile, mix tomato sauce, taco seasoning, and chili powder in a small bowl.
Place chips on top of the scramble, pour the tomato sauce over the chips, cover the skillet, and reduce heat to low. Simmer for about 5 minutes.
Remove cover, toss lightly with tongs, plate, serve with a dollop of guacamole, and enjoy.
YIELD: 2 servings