Ahoy Soy Boats

Ahoy Soy Boats
Ahoy Soy Boats
•
  • ¾ cup (6 ounces) soy-protein crumbles
  • ½ cup chopped onion
  • ¼ cup water
  • 1 cup cooked mukimame
  • 1 can (10.5 ounces) cream-of-chicken soup
  • 1 cup diced tomato and green chilies
  • 1 cup grated cheddar cheese
  • ½ cup crumbled firm tofu
  • 1 cup nacho-cheese tortilla chips, crumbled, divided
  • 6 tortilla boats
    •

In large skillet, place soy crumbles, onion and water. Cover, and cook for 4–5 minutes on medium-high heat. Add mukimame, soup and diced tomatoes; cook 4 minutes. Add tofu and grated cheese; stir until melted. Sprinkle 3 Tablespoons nacho-cheese tortilla chips in bottom of tortilla boat. Fill boat with about ½ cup hot skillet mixture. Serve warm. Mixture also can be used as a hearty dip. Top with plain Greek yogurt and a few more crumbled nacho-cheese tortilla chips.

Makes 6 boats

Nutrition per serving: 268 calories; 111 calories from fat; 12 g fat (6 g saturated; 0 trans fats); 21 mg cholesterol; 711 mg sodium; 24 g carbohydrate; 3 g fiber; 3 g sugar; 19 g protein

Source: Joyce Conard, Hutchinson, first-place entrée, Invent a Heart Healthy Food competition, 2018 Kansas State Fair