Published by Lisa November 10th, 2007
in Green Eating & Living and MyDocHub.
An eggless version of a hearty south-of-the-border breakfast. Serve with beans.
Diet Types: Dairy Free, Vegan, Vegetarian
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
Serves: 2
Cooking Time: Under 30 minutes
Instructions:
Toast the tortillas in a 350 degree oven until crisp. Set aside. Heat oil in a skillet over medium heat and pan-fry tofu, drizzling with 1 teaspoon Tamari. Flip tofu and pan-fry on other side, drizzling with remaining Tamari. Set aside on serving dish. Put crisp tortilla in skillet, arrange tofu on top, pour sauce on top and add soy cheese, cover and turn to low until soy cheese melts. Garnish with peppers, onions, avocados, black olives and sprouts.
Nutrition Facts (Brief Analysis):
Serving Size: 1
Servings per Recipe: 2
Calories: 217
Calories from Fat: 96
Total Carbs: 19g
Dietary Fiber: 2g
Protein: 12g
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