Tortilla Pan Fry Recipe Video
Summary
Ingredients
| Tofu | 9 Ounce (firm) | |
| Hominy | 15 Ounce, drained, rinsed (yellow or white) | |
| Chayote/Zucchini | 1 Large | |
| Green onion | 1 Bunch (100 gm) | |
| Salsa | 1 Cup (16 tbs) (use your favorite homemade or bottled one) | |
| Corn tortilla | 6 Large, cut into 1-inch pieces | |
| Fresh cilantro | 2 Tablespoon, chopped (about 1/2 bunch) | |
| Dairy free cheese | 1 Cup (16 tbs) (or use shredded jack or longhorn cheese for non-vegans) | |
| Chili powder | 1 Teaspoon | |
| Ground cumin | 1 Teaspoon | |
| Salt | 1 Teaspoon (or to taste) | |
| Cracked black pepper | 1 Teaspoon (or to taste) | |
| Olive oil/Vegetable oil | 1 Tablespoon |
Nutrition Facts
Serving size
Calories 443 Calories from Fat 179
% Daily Value*
Total Fat 21 g31.6%
Saturated Fat 3.1 g15.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1317.5 mg54.9%
Total Carbohydrates 57 g19%
Dietary Fiber 8.4 g33.8%
Sugars 7.2 g
Protein 11 g21.9%
Vitamin A 43.5% Vitamin C 38%
Calcium 20.4% Iron 24.3%
*Based on a 2000 Calorie diet
Directions
2. Pat dry the tofu and cut into thin 1” rectangles
3. Cut the chayote into thin 1” strips
4. Dice the green onions and the cilantro tops discarding the bottom stems.
5. Heat the oil in a pan on a medium high heat and add the tofu, squash, hominy and spices
6. Sauté for 4-5 minutes.
7. Push everything to the outer edge of the pan and add the tortilla pieces and cilantro to the center of the pan. Add the salt and pepper and continue to cook, stirring frequently to prevent sticking to the bottom of the pan for about 3-4 minutes
8. When the tortillas start to brown and get crisp add the salsa and mix everything together just long enough for the salsa to heat up.
SERVING
9. Sprinkle the shredded cheese on top, let it melt and serve.
Chef
