Nacho-Tofu-Pata
recipe

A delicious nacho-tofu casserole that combines spicy chipotle salsa, flavorful grated tofu, and a creamy sauce. Perfect for a warm nacho dinner!
Preparation Time: 1 hour
Serving Size: 6-8

Ingredients:

- 2 packages Middle Mill buckwheat fusilli (or about 400 g regular pasta)
- 2 tbsp olive oil
- 3 onions
- 3 cloves garlic
- 250 g Alpro tofu
- 1/4 cup soy sauce (for marinating tofu)
- 2 cloves garlic (for marinating tofu)
- 1 tsp grill seasoning (for marinating tofu)
- 1 jar Indian Salsa Chipotle
- 2 cups cream
- 200 g feta cheese
- 1 liter Indian Original nachos
- 8-10 large tomatoes
- 1 cup Pirkka Grana Padano cheese (or Emmental)

Instructions:

1. Grate the tofu and marinate it in soy sauce, grill seasoning, and crushed garlic. Let it marinate in the fridge for a while.
2. Cook the pasta according to the package instructions until al dente.
3. Heat olive oil in a pan. Add the grated tofu and sauté until slightly golden brown.
4. Add chopped onions and garlic to the pan, and sauté until softened.
5. Stir in the Salsa Chipotle, cream, and crumbled feta cheese. Bring the mixture to a boil.
6. Grease a baking dish and layer cooked pasta, nachos, sliced tomatoes, and sauce. Repeat layers until all ingredients are used, finishing with sauce and cheese on top.
7. Bake in the oven at 175°C (350°F) for about 1 hour or until the top is beautifully golden brown.

Nutritional Information (per serving):

- Energy: 450 kcal
- Protein: 20 g
- Carbohydrates: 50 g
- Fat: 20 g
- Fiber: 5 g
Enjoy your spicy and flavorful Nacho-Tofu-Pata!

Reviews: 4 (2950 reviews) ★★★★★ share