14 oz soft firm tofu
1/4 teaspoon turmeric
1/2 teaspoon garlic powder
3/4 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 large red onion (sliced and sauteed)
Tortilla Chips (fat free) (about a cup and a half)
1 15 oz can pinto or black beans, rinsed.
1/2 cup (or more) sour cream
1/2 cup cilantro, chopped
For the red enchilada sauce:
In a separate sauce pan, add all of the following ingredients and heat until lightly boiling.
4 tablespoons tomato paste
1 teaspoon onion powder
1 teaspoon garlic powder
3/4 teaspoon crushed oregano (Mexican oregano if you can find it)
1/2 teaspoon cayenne pepper
1 teaspoon cumin
1 teaspoon chili powder
2 cups Roasted Vegetable Stock (or more if you want the sauce thinner)
Mix all of the ingredients for the eggs in a non-stick saute pan and heat completely. Add the sauteed onions and continue cooking.
In a separate bowl, mash half of the beans. Add the mashed beans and whole beans to the eggs. Add the red sauce and stir. Finally, add the tortilla chips and continue cooking until the chips have absorbed the sauce and softened.
Serve with a dollop of sour cream and some chopped cilantro.