We love love love nachos, but we also are trying to lose a little weight. Not trying very hard though, as you’ll see in the portions we serve up! We thought we’d opt for taco salad rather than nachos (replacing the chips with lettuce), and what resulted was a plate of food so massive and delicious that it was almost painful to leave anything on the plate! Neither one of us actually finished our whole meal, sadly… next time we just need to chill out with the serving size.
-small block firm tofu
-one packet Bearitos taco seasoning
-Cashew Cheddar Cheese (from Real Food Daily)- we added 3 fresh jalepenos to our cheese
-one can Bearitos refried black beans
-1/2 head iceberg lettuce, shredded
-small can sliced black olives
-2 green onions, chopped
-1/4 cup cilantro, chopped
-salsa of your choice
1. In fry pan, add a little olive oil. Crumble tofu and brown slightly. Mix taco seasoning with about 1/4 cup of water, then pour over tofu. Fry on medium heat until liquid is evaporated. Keep warm on very low heat.
2. Heat up beans. Melt 1/3 of the cheese recipe (reserve the rest for maccaroni and cheese tomorrow).
3. Mash the avocados and mix in the juice of one lime.
4. Time to assemble: Make a nice bed of lettuce on your place. Pour beans over the lettuce, then cheese, then the tofu crumbles. Sprinkle black olives, green onions, and cilantro over that. Finally, place dollops of Sour Supreme, avocado, and salsa on top!
We used this recipe to make 2 servings. More realistically, it would serve 4.