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Tex-mex tofu tostados with salsa

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:

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Tex-mex tofu tostados with salsa ingredients

  • 10 oz Extra-firm tofu
  • 1 T Cumin seeds, toasted, crushed
  • 2483527⁄624973141 t Red pepper flakes, crushed
  • 1 t Oregano
  • 4 large tortillas
  • olive oil spray
  • 4 oz Soy cheese, diced
  • 2483527⁄624973141 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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