Chiliquiles

This is an excellent use for leftover corn tortillas! Be careful not to stir too much, though, or your tortillas will break apart.

1/2 lb tofu, crumbled
1c picante sauce
3 sm cloves garlic, pressed
2 dozen corn tortillas
1/4 c oil
1 med onion, chopped
1t salt

Combine first three ingredients. Set aside.

Cut or tear tortillas into bite-sized pieces. Set aside.

Heat oil in a large skillet or wok.

When hot (don’t let it smoke), add cut up tortillas.

Stir fry over medium heat until the pieces are coaked with oil.

Add onion and stir fry until the tortilla pieces are golden brown.

Add salt.

Add tofu-picante mixture to the pan and mix well. Cover and steam 2-3 minutes, until hot, and serve.

from Tofu Cookery by Louise Hagler