Tortilla Pan Fry

 
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.
 
Preparation and cooking time: 25 minutes
Servings: 4
 
Ingredients:

1 block of firm tofu
1 15 oz can of white or yellow hominy rinsed and drained
1 large chayote squash (if unavailable you can use zucchini)
1 bunch of green onions
1 cup of your favorite salsa
6 corn tortillas cut into 1” pieces
½ bunch of fresh cilantro
1 cup of shredded jack or longhorn cheese (we used a dairy free cheese)
Salt and pepper to taste
1 tsp of chili powder
½ tsp of ground cumin
Olive or vegetable oil for cooking
 
Preparation:

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.
9. Sprinkle the shredded cheese on top, let it melt and serve.