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Tortilla Pan Fry

Veggie.Kitchen's picture
This is a quick and delicious gluten free dish with a Tex Mex flavor. Cook and serve up a pan full and it will be gone in no time.
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
Directions

1. Wash all the veggies and pat dry
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.

Recipe Summary

Difficulty Level: 
Very Easy
Channel: 
VeganLife
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes
Servings: 
4

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