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| Chef | |
| Submitted | November 27th 2009 |
| Cuisine | Vegan |
| Category | Breakfast |
| Level | Intermediate |
| Servings | 2 |
| Rating |
Ingredients
2 corn tortillas
4 Ounces firm tofu, cut into 1/2" cutlet
2 Teaspoons Tamari
2 Teaspoons canola oil
1/2 Cup enchilada sauce
1/2 Cup jalapeno soy cheese, grated
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An egg-less hearty version of Mexican breakfast. Go great with beans.
Directions
Place tortillas on a baking pan. Toast them in a 350 degree oven until crisp. Set aside.
Heat the oil in a skillet over medium heat. Cook one side of the tofu until brown. Drizzle 1 teaspoon of Tamari over. Then, flip the tofu and cook the other side until brown. Drizzle with remaining Tamari. Set aside on serving dish.
Put the crisp tortilla in a skillet, arrange the tofu on top, pour the sauce on top, and sprinkle the soy cheese. Cover and turn the heat to low. Cook until the cheese melts.
Garnish with peppers, onions, avocados, black olives and sprouts if you desired.
Heat the oil in a skillet over medium heat. Cook one side of the tofu until brown. Drizzle 1 teaspoon of Tamari over. Then, flip the tofu and cook the other side until brown. Drizzle with remaining Tamari. Set aside on serving dish.
Put the crisp tortilla in a skillet, arrange the tofu on top, pour the sauce on top, and sprinkle the soy cheese. Cover and turn the heat to low. Cook until the cheese melts.
Garnish with peppers, onions, avocados, black olives and sprouts if you desired.
Citation: http://www.islandnaturals.com/common/recipes/recipes_results.asp?id=221&storeID=TL9RXVTFXA4G9HPRAPLX31KPWEFV38G6