Southwest Hatch Chile with Crispy Tofu

Serving Size 6

Prep Time 20 mins

Cook Time 20 mins

Difficulty Medium

Ingredients

1 Nasoya Silken Tofu

1 Nasoya Plantspired Zesty Mexican Style Superfood Skillet

3 cups flour

2/3 cup bread crumbs

2 tbs Southwest Chipotle Blend

2 tbs nutritional yeast (as egg substitute)

3 tbs water

3 tbs vegetable oil

3-5 mushrooms depending on preference

5 hatch peppers

Ground pepper

Seasoned nuts for topping (optional)

Siracha mayo (optional)

Preparation

  1. On a plate, combine floor, bread crumbs & Chipotle Seasoning and mix well
  2. In a separate bowl, mix nutritional yeast in water and stir to egg-like consistency. Cut tofu in 3/4 “ thick rectangles and evenly coat both sides with yeast mixture
  3. Add 2-3 tbs of oil to a pan on medium heat. Gently place coated tofu and cook under golden brown. Flip and cook other side.
  4. In a separate pan, fry mushroom with 1 tbs of oil for 3 minutes. Add Plantspired Superfood Skillet and cook for another 2 minutes.
  5. For the hatch peppers, preheat broiler to 425°F. Lightly coat Hatch chile peppers with olive oil and place them on a baking tray and roast for 10 minutes and flip.
  6. Optional - Lightly roast nuts (cashew featured here) for enhanced flavor
  7. On a plate, place fried tofu on top of the roasted pepper. Drizzle with siracha mayo and nuts.

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