Tex-mex tofu tostados with salsa

Yield: 4 servings

Measure Ingredient
10 ounces Extra-firm tofu
1 tablespoon Cumin seeds, toasted,crushed
½ teaspoon Red pepper flakes, crushed
1 teaspoon Oregano
4 larges Tortillas
\N \N 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
\N \N Salt
3 tablespoons Cilantro, chopped
1 small Avocado, pared, peeled,diced
8 eaches Oil cured olives, pitted & chopped

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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