Tofu Sofritas Tostadas
with Lime Crema & Avocado
- 1 head Roma crunch lettuce
- 1 onion
- 1 Roma tomato
- 1 poblano pepper
- 2 garlic cloves
- 15.5 oz Nasoya® Organic Extra Firm Tofu
- 2 tsp taco seasoning
- 1 lime
- 2 tbsp Plain Unsweetened Forager® Project Cashewgurt®
- 2 tbsp Follow Your Heart® Soy-Free Vegenaise®
- 2 corn tortillas
- 1 avocado
- 2 tbsp vegetable oil*
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition
- Baking sheet
- Zester or microplane
- Large nonstick skillet
- Food processor
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.
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.
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.
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.
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.
Sprinkle the crispy tortillas with salt and divide between plates. Top with tofu sofritas, chopped lettuce, and sliced avocado. Drizzle with lime crema. Enjoy!