Mediterranean Nachos with Roasted Red Bell Pepper Hummus & Tofu Feta

Ingredients

for the tofu feta
• 1 14oz package of tofu, pressed for at least 1 hour
• 1/3 cup fresh lemon juice
• 2 tablespoons water
• 2 tablespoons white miso
• 2 tablespoons rice vinegar
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
for the roasted red bell pepper hummus
• 2 red bell peppers
• 1 15oz can of chickpeas, rinsed and drained
• 1 clove of garlic
• juice of 1 lemon
• 3 tablespoons tahini
• 1 teaspoon smoked paprika
• pinch of cayenne pepper (optional)
for the nachos
• 4 fresh pitas
• olive oil spray
• sea salt
• 1 15oz can of artichoke hearts, rinsed and drained
• 1 cup cherry/grape tomatoes, halved
• 1/2 cup very thinly sliced cucumber
• 1/3 cup black kalamata olives, halved
• 1/3 cup green olives, halved
• 2 tablespoons capers, rinsed
• 1 tablespoon red wine vinegar
• 1 teaspoon dried basil

Instructions

for the tofu feta
1. Make sure the tofu has been pressed for at least one hour. To do this, place a clean kitchen towel on a plate. Place the block of tofu on the towel, cover with another clean towel, then top with a heavy book and 3-4 cans of beans (or other canned goods). Let sit for at least one hour.
2. Once the tofu has been pressed, chop the block in half. Chop those blocks in half, lengthwise. Chop the four rectangles into small cubes.
3. In a shallow dish, combine the marinade ingredients. Place the tofu in the dish and toss in the marinade. Cover and refrigerate for at least 2 hours before using. The longer it sits, the better it tastes. It can be made 2-3 days in advance, if desired.
for the red bell pepper hummus
4. Preheat the oven to 450. Line a baking sheet with parchment paper.
5. Turn one of your stovetop burners up to medium-high heat. Place your peppers on top of the burner. Use tongs to slowly turn the peppers until all sides of the pepper are black and charred. Place the peppers on the prepared baking sheet and place in the oven, with the garlic for 5 minutes, flipping halfway through to allow the peppers to cook evenly. When they’re done, remove from the oven and place in a plastic bag or tupperware container with a lid. Let them cool inside the bag/container.
6. Once the peppers have cooled, peel the outer skin off of each of them. Carefully trim the top off and remove the seeds. Place the peppers in a food processor or blender. Add the rest of the hummus ingredients, except for the vegetable broth. Process until smooth. Add vegetable broth by the tablespoon to thin it out until desired consistency is reached. Transfer to an airtight container and chill until ready to use.
for the nachos
7. Preheat oven to 350. Line a baking sheet with parchment paper.
8. Cut the pitas into 1/8ths. Spread them out on the baking sheet. Lightly spray with olive oil spray, flip them and spray the backsides. Bake in the oven for 15 minutes or until pitas are golden and crisp, flipping once halfway through. Remove from oven and let cool for a few minutes.
9. While the pita chips are in the oven, combine the artichoke hearts, tomatoes, cucumber, olives, and capers in a bowl. Toss with the red wine vinegar and olive oil. Add salt and pepper to taste, if desired. Set aside.
10. Once the pita chips are cool to touch, place them on a plate (or multiple plates for individual nachos). Liberally spoon the hummus over the pita chips. Top the hummus with the tomato/olive salad, using as much or as little as you'd like. Top the salad with the tofu feta, using as much or as little as you'd like. Serve immediately. Enjoy!