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Vegetarian Mapo Tofu Nachos

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Vegetarian Mapo Tofu Nachos

saucy crumbled tofu and mushrooms over tortillas with spicy mayo, green onion and lime

Informations supplémentaires
30 min. | 549 kcal | easy | Vegetarian, Spicy | Printable version
1. Setup Preheat the oven to 400°F. Crumble the tofu with your hands into very small pieces, to imitate ground meat. Thinly slice the green onion. Chop the garlic, the ginger and the mushrooms.
2. Cook the tofu Warm up a generous drizzle of oil in a large pan over medium-high heat. Cook the mushrooms for 3-4 minutes or until lightly browned. Add the tofu and half of the green onion and cook for 3-4 minutes. Add salt and pepper.
3. Add the broth Add the garlic, the ginger, the sesame oil, the Gochujang paste, the broth cube, 1 tbsp. of sugar and 1 2P | 1.5 3P cups of water. Bring to a boil, then cook for 5-6 minutes over medium-low heat. ##There should be a little bit of liquid left in the pan.**
4. Bake the tortillas Meanwhile, cut the tortillas into triangles and place them on a baking sheet. Bake in the oven for 7-8 minutes or until they're crispy.
5. Add the spinach Add the spinach to the pan and stir until its softened and the rest of the sauce has been absorbed by it. Adjust salt and pepper, to taste.
6. Plate your dish Serve the tofu mixture on the tortillas and garnish with the spicy mayonnaise, the remaining green onion and the lime juice to taste. Bon appétit!
300gTofu
100gWhite Medium Mushroom
10unitCorn Tortilla(s)
1unitGinger
2unitGarlic Clove(s)
1unitVegetable Broth Cube(s)
60mlSauce Mix (mayonnaise,sriracha)
2unitGreen Onion(s)
40gBaby Spinach
15mlSesame Oil
30mlGochujang
0.5unitLime
What you need Pan, Sheet pan.
549 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 28g
9%
fat 42g
65%
cholesterol 12mg
4%
fiber 6g
24%
protein 20g
saturated 7g
35%
sodium 220mg
9%
sugar 3g
trans 0g