Spicy Red Bean Tofu Dip for Nachos

Heat 2 tablespoons oil in a pot over medium-low heat. Add shallot and garlic and cook about 2–3 minutes or until the result is lightly golden. Add the cumin and the haricots. Keep on the heat stirring for about 1 minutes. Season with salt and pepper. Let cool (to moins desire manger hot).

In the food processor, rendre the mixture in purée. Add then the coriander, the sauce and the lemon juice. Blend to nouveau. Season with salt and pepper.

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

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

In a bowl serving, spread the purée haricots rouges, add the tofu, a few feuilles fresh coriander, thus qu'a dricezle of olive oil. Season with pepper.

Serve with nachos or in a sandwich.