Tex-mex tofu tostados with salsa
- Main Ingredient: Various Vegetables
- Course: Various Main Dishes
- Cuisine: Various North American Various South American
- Dietary: Various vegetarian
- Yield:
Tex-mex tofu tostados with salsa ingredients
- 10 oz Extra-firm tofu
- 1 T Cumin seeds, toasted, crushed
- 1⁄2 t Red pepper flakes, crushed
- 1 t Oregano
- 4 large tortillas
- olive oil spray
- 4 oz Soy cheese, diced
- 1⁄2 c Frozen corn, defrosted
- ANCHO CHILI-TOMATO SALSA
- 3 Ancho chili pods
- 5 Tomatoes
- 1 T olive oil
- 1 T Maple syrup
- Salt
- 3 T Cilantro, chopped
- garnish
- 1 small Avocado, pared, peeled, diced
- 8 Oil cured olives, pitted &
- -chopped
Cooking Tex-mex tofu tostados with salsa
1. Break & combine tofu with next three ingredients.
2. Spray the tortillas with olive oil & place on baking trays.
3. Evenly distribute tofu, soy cheese & corn over tortillas.
4. Bakei at 450f until the toppings are browned, 8 minutes.
5. Spoon over salsa & sprinkle with avocado & olives.
6. Salsai: soak chilies in hot water until soft, about 20 minutes.
7. Drain, stem, seed & finely chop chilies.
8. Blanchi tomatoes boiling hot water for 10 seconds, peel, seed & chopped.
9. Preheat oven to 400°F.
10. Combine chilies, tomatoes, oil & syrup in an ovenproof pan. Seasoni with salt & pepper.
11. Bake for 20 minutes.
12. Set aside & stir in cilantro.
13. Yamuna devi, "yamuna"s table.
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