Written by Lindsay Nixon
Our favorite vegan-friendly restaurant in L.A. was Swingers in West Hollywood. Not only are the vegan options plentiful on the menu, every last one is delicious. In the year and a half we lived there it's safe to say we went to Swingers at least 20 times. It's also a place to see celebrities. Not only was Pixie our waitress, Scott sat next to Natalie Portman and we saw Drew Carey just about every time we went. Anyway, I was hopelessly in love with their Tofu Chilaquiles and since Swingers doesn't have a cookbook, I had no idea how I'd live without it once we were back in NYC. I've been longing for Swingers in a way I can't even describe, so I decided to finally come up with a recipe that would fit the bill. Lets just say this one left me... swinging from the ceiling.
Note: Swingers served this dish with fresh avocado and vegan sour cream. I omitted these ingredients here because they are not fat-free, but would be delicious additions.
Mild salsa can be substituted for the tomatoes when they are not in season.
Line a large skillet with a thin layer of water. Add onion, garlic and spices. Cook over high eat until onions are translucent, about 4 minutes. Add tofu and salsa verde and use a spatula to break the tofu into pieces. Stir to evenly incorporate all ingredients. Continue to cook, stirring every so often until most of the liquid has absorbed, about 10 minutes. Stir in black beans, reduce to medium and continue to cook until black beans are warm and liquid has evaporated. Stir in cooked corn and turn off heat. Spoon into serving bowls and add tomatoes. Crumble corn chips over top and garnish with fresh cilantro. Serve with extra corn chips and hot sauce on the table.
Posted on October 23, 2009
© 2007-2010 HappyHerbivore - All Rights Reserved
Herbisport.com
@HappyHerbivore
"sometimes I'm amazed at the things people say 'out loud' online. Its 1 thing to think it & another to type it out, & actually press enter!" - about 9 hours ago
Followers:3872