Spicy Red Bean Tofu Dip for Nachos

Heat 2 tablespoons of oil in a pot over medium-low heat. Add the shallot and garlic and cook for about 2–3 minutes, or until lightly golden. Add the cumin and the beans. Keep on the heat, stirring, for about 1 minute. Season with salt and pepper. Let cool (unless serving warm).

In a food processor, blend the mixture to a smooth purée. Add the cilantro, sauce and lemon juice. Blend again. Season with salt and pepper.

Crumble the tofu. Toss in a bowl with the cornstarch and paprika.

Heat 1 tablespoon of olive oil in a non-stick skillet and add the tofu pieces. Cook over medium heat for 8–12 minutes, stirring, or until well browned. Season with salt and pepper.

In a serving bowl, spread the red bean purée, then top with the tofu, a few fresh cilantro leaves and a drizzle of olive oil. Season with pepper.

Serve with nachos or in a sandwich.