Teen's Veg CB/VEGAN--Nacho Cheeseless Sauce

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* Exported from MasterCook *

 

Nacho Cheeseless Sauce

 

Recipe By :The Teen's Vegetarian Cookbook, Judy Krizmanic

Serving Size : 6 Preparation Time :0:00

Categories : The Teen's Vegetarian Cookbook

 

Amount Measure Ingredient -- Preparation Method

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1 12 oz package soft or silken tofu

1/2 cup bottled salsa

1/4 teaspoon salt -- or to taste

1/4 teaspoon turmeric

1 tablespoon nutritional yeast -- (to 3 tbsp) see note*

1/4 cup water

MIXED WITH

1 tablespoon cornstarch

1 tablespoon vegetable oil

 

In a blender, puree tofu, salsa, salt, turmeric, and water-cornstarch mixture

(and nutritional yeast, if using).

 

Heat oil in a skillet and make sure bottom of pan is coated. Pour in tofu

mixure and spread to cover pan. Cook tofu mixture on low heat for about 5

minutes without stirring.

 

Use a wooden spoon or spatula to mix up the tofu, stirring to get a creamy

consistency. Pour/scrape sauce into a bowl and serve with chips.

 

S(ISBN):

" 0-670-87426-4 (hardcover) OR 0-14-038506-1 (paperback) "

Copyright:

" 1999 "

 

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Per serving: 75 Calories (kcal); 5g Total Fat; (56% calories from fat); 5g

Protein; 4g Carbohydrate; 0mg Cholesterol; 187mg Sodium

Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0

Other Carbohydrates

 

NOTES : * Nutritional yeast gives a cheeselike flavor. If you don't have it,

add a little lemon juice or Dijon mustard.

 

VARIATION: For a spicer sauce, add 2 tbsp. chopped canned green chiles or

jalapenos to tofu mixture before cooking.

 

TO MAKE LOADED NACHOS: Spread some canned black, pinto, (drained first) or

refried beans onto a plate. Warm in a microwave. Top with salsa, warm Nacho

Cheeseless Sauce, shredded lettuce, and chopped tomatoes. Serve with tortilla

chips.

Nutr. Assoc. : 5290 1325 0 0 0 0 0 0 0