Tex-mex tofu tostados with salsa
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | ounces | Extra-firm tofu |
| 1 | tablespoon | Cumin seeds, toasted,crushed |
| ½ | teaspoon | Red pepper flakes, crushed |
| 1 | teaspoon | Oregano |
| 4 | larges | Tortillas |
| Olive oil spray | ||
| 4 | ounces | Soy cheese, diced |
| ½ | cup | Frozen corn, defrosted |
| 3 | eaches | Ancho chili pods |
| 5 | eaches | Tomatoes |
| 1 | tablespoon | Olive oil |
| 1 | tablespoon | Maple syrup |
| Salt | ||
| 3 | tablespoons | Cilantro, chopped |
| 1 | small | Avocado, pared, peeled,diced |
| 8 | eaches | Oil cured olives, pitted & chopped |
Directions
ANCHO CHILI-TOMATO SALSA
GARNISH
Break & combine tofu with next three ingredients. Spray the tortillas with olive oil & place on baking trays. Evenly distribute tofu, soy cheese & corn over tortillas. Bake at 450F until the toppings are browned, 8 minutes. Spoon over salsa & sprinkle with avocado & olives.
SALSA: Soak chilies in hot water until soft, about 20 minutes. Drain, stem, seed & finely chop chilies. Blanch tomatoes boiling hot water for 10 seconds, peel, seed & chopped.
Preheat oven to 400F. Combine chilies, tomatoes, oil & syrup in an ovenproof pan. Season with salt & pepper. Bake for 20 minutes. Set aside & stir in cilantro.
Yamuna Devi, "Yamuna's Table"
Submitted By MARK SATTERLY On 05-28-95
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