Cinco my Tofu

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  1. ¼ Small-to-Medium Red Sweet Onion
  2. 1 Avocado
  3. 1 brick Extra Firm Tofu (Nasoya brand is great!)
  4. 3/4 cup Salsa
  5. 1/2 teaspoon Salt
  6. 1 teaspoon Lime Juice
  7. Vegan Cheese, sliced and cut into small strips or shredded
  8. 1 bag Tortilla Scoops (the little basket-shaped chips)
  9. 4-5 sprigs fresh Cilantro coarsely chopped
  1. Using TofuXpress, press Tofu brick for two hours.
  2. Preheat oven to 350 degrees.
  3. Use a blender or Vitamix for next steps. If you do not have either, use a Potato Masher or fork.
  4. Blend together Tofu, Avocado, Onion, ¼ cup Salsa, Salt, and Lime Juice till the mixture becomes creamy. Once well blended, add additional ¼ cup Salsa and stir to blend evenly.
  5. Place Tortilla Scoops onto cookie sheet or casserole dish. Fill each Tortilla Scoop with mixture. Top with Cheese. Bake for 15-20 minutes or till lightly browned and cheese melts.
  6. Sprinkle with Cilantro and serve with remaining ¼ cup Salsa!
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