Tofu Sofritas Tostadas with Lime Crema & Avocado

Tofu Sofritas Tostadas

with Lime Crema & Avocado

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dinner

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SERVINGS
2 6
PREP & COOK TIME
30 min
CALORIES
670
FAT
40g
CARBOHYDRATES
55g
PROTEIN
29g

MAIN INGREDIENTS

  1. 1 head Roma crunch lettuce
  2. 1 onion
  3. 1 Roma tomato
  4. 1 poblano pepper
  5. 2 garlic cloves
  6. 15.5 oz Nasoya® Organic Extra Firm Tofu
  7. 2 tsp taco seasoning
  8. 1 lime
  9. 2 tbsp Plain Unsweetened Forager® Project Cashewgurt®
  10. 2 tbsp Follow Your Heart® Soy-Free Vegenaise®
  11. 2 corn tortillas
  12. 1 avocado
  13. 2 tbsp vegetable oil*
  14. Salt and pepper*
  15. *Not Included
  16. For full ingredient list, see Nutrition
Allergens: soy, tree nuts
Nutrition

TOOLS

  • Food processor
  • Large nonstick skillet
  • Zester or microplane
  • Baking sheet

INSTRUCTIONS

1
Make the sofritas
Preheat the oven to 400°F. Chop the lettuce. Peel and roughly chop the onion. Chop the tomato. Trim, deseed, and roughly chop the poblano. Peel the garlic. Add the garlic to a food processor and chop. Add the chopped onion, tomato, poblano, ¼ tsp salt, and a pinch of pepper. Pulse until well combined, but not puréed, about 10 to 12 pulses.
2
Crisp the tofu
Drain the tofu and pat dry with paper towels. Hand tear the tofu into bite-sized pieces. Place a large nonstick skillet over medium-high heat with 2 tbsp vegetable oil. Once hot, add the tofu and sprinkle with taco seasoning. Cook, stirring occasionally, until crispy in places, about 5 to 7 minutes.
3
Add the sofritas
Add the sofritas to the skillet with the tofu and cook, stirring occasionally, until the vegetables begin to brown in places, about 3 to 4 minutes. Taste and season with salt as necessary.
4
Make the lime crema
Zest and halve the lime. In a medium bowl, combine the lime zest, juice from just half the lime, Cashewgurt, Vegenaise, and a pinch of salt. Stir the lime crema well.
5
Toast the tortillas
Brush both sides of the corn tortillas with 1 tsp vegetable oil each, and lay them on a baking sheet. Toast in oven until lightly browned and crisp, about 5 to 6 minutes, flipping halfway. Halve the avocado and remove the pit. Slice the flesh, lay it onto the cutting board and drizzle with the remaining lime juice and a pinch of salt.
6
Serve
Sprinkle the crispy tortillas with salt and divide between plates. Top with tofu sofritas, chopped lettuce, and sliced avocado. Drizzle with lime crema. Enjoy!