400g silken tofu (or medium tofu crumbled)
2 tomatoes, chopped
2 chillis, chopped finely (or tsp of chilli flakes or sambal olak)
4 spring onions, chopped
2 large or 4 small tortillas (I used Mission Mini White Corn Tortillas)**
oil for frying
Salt & pepper for seasoning (Black salt is amazing for getting that egg flavor)
In a large frying pan heat the oil (a small amount or shallow fry) on medium/high.
Rip the tortillas up into smaller corn ship size pieces.
Fry until golden and crispy, then remove from heat onto some paper towels.
Remove any excess oil from the pan.
If you want to be super healthy you can bake them in the oven.
Whisk tofu in a bowl seasoned with salt & pepper.
Mix in the chillis, spring onions and tomatoes. (If you want to go to the effort you can deseed tomatoes to avoid excess liquid)
Add mixture to the frying pan and cook on a medium/high heat until liquid has evaporated.
Add the tortillas back for a moment to mix in and serve.
**Note: if you want to be really lazy you can just crumble up some left over corn chips or taco shells instead of frying the tortillas.