nachos supreme and "chicken fried" tofu salad
i topped sesame blue moons tortilla chips (from the kettle company) with shredded lettuce and home grown green tomatoes, and topped that with nacho cheese sauce (from the uncheese cookbook) and taco filling mix from fantastic foods and then salsa on top.
my goddess! it was sooooo tasty. i almost felt wrong eating it.
wait?? i'm eating cheesy nachos? that can't be right.... oh, it SOOOO is. :-)
froze tofu, thawed it, sprinkled the pieces with a vegan chicken broth powder, let them soak up some flavor, then dipped them in a soymilk/cornstarch mixture, then in a ziplock bag with 1 cup flour, 1 tsp salt and 1/2 tsp black pepper, then fried them in a "deep fryer." some of them i dipped back into the "buttermilk" and back into the flour a second time before frying. those ones came out crispier. i definately want to find a better recipe though. next time i will drain more water out of the tofu . when they were cooling off, the steam coming out of the tofu made the coating slightly soggy. but it was still good. (smaller pieces were better. crispier. olier.
(i divided the nacho cheez sauce in half, because it's only the 2 of us, and i didn't want to have to forcibly eat uncheese for a whole week)
these amounts make 1 1/4 cups of cheez (appx 4 servings)
nacho cheez sauce and dip
1/4 cup flour
1/4 cup nutritional yeast
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon dried oregano
1/16 - 1/8 teaspoon cayenne
1 cup water or soymilk
1/8 cup olive oil
1/4 teaspoon prepared mustard
1/4 teaspoon light or chickpea miso
1/8 cup minced fresh cilantro (optional)
combine dry ingredients with a whisk in a saucepan. combine wet ingredients (minus miso) with a whisk in your measuring cup. add to dry stuff, cook over medium heat, stirring almost constantly with the whisk until bubbly, thick, and smooth. remove from heat and whisk in miso. if using cilantro, stir it in just before serving.