Tuesday, April 5, 2011

Scrambled tofu and Potato Nachos with pinto beans

We have served this for brunch.

Scrambled Tofu
1 pound firm herbed tofu, broken then mashed with a potato masher.
1/2 tsp ground tumeric
1/2 tsp ground cumin
1/2 c salsa
1 red pepper, chopped
1/2 c water

Mix all ingredients and add to heavy pan.
Heat gently until heated through.
Serve immediately.
Serves 4.
This can be served over toast if desired.

Potato Nachos
Slice 6 medium potatoes and place in heavy fry pan.
Add 1 cup water. Cover with lid and cook on high heat for 10 minutes until the potatoes are cooked and most of the water is gone.
Top the potatoes with
1 cup pinto beans
1 cup salsa
2 chopped tomatoes (use 1 cup diced canned if you don't have fresh)
1/2 cup cheddar style daiya shreds.
Cover with lid and heat on low heat until the daiya shreds are melted.
Serves 4

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