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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.
Prep time: | Cook time: | Total: | 4 servings
This dish is traditionally served at brunch, but I like it best as a quick dinner in the summer when tomatoes and corn are at their peak.
1 pound extra-firm tofu
12 ounces salsa verde
½ tsp chili powder
2 tsp cumin
1 whole onion, diced
4 whole garlic cloves, minced
2 cups corn, cooked
2 cups tomatoes, diced
¼ cup baked corn chips
Coat 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. Add black beans, reduce to medium heat and continue to simmer until beans are warm and liquid has cooked off. 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.