First off, happy thirteenth day of unResolution month. I hope January is speeding along for you. I know it is for me.
Okay, so something strange happened last night during my first vegan nacho post. I got really into talking about the different faux meats and making vegan cheese and suddenly I forgot that I wanted to add an ENTIRE section on making tempeh and tofu to top the nachos Once I finally remembered, it was too late for yesterday, but not too late for today!
So today I proudly offer…
Vegan Nachos Part 2
The inspiration for this dish actually came from an episode of Dinner: Impossible where Chef Michael Symon had to fix dinner for a group of cowboys and their families with one catch…everything had to be vegetarian. Further complicating things were the fact that the cowboys weren’t in on the surprise (apparently veg*n cowboys are hard to find) and Symon’s bad attitude.
For his nachos, the original concept was to cook and crumble tempeh like ground beef on the nachos. Good idea…
However, during the episode, some tofu, which was going to be used in sandwiches, got overcooked, dried up, and got chewy. Rather than let it all go to waste, Symon chopped the tofu and sprinkles it on the nachos like grilled chicken. So with that inspiration, here is my interpretation of those toppings.