Tofu Sofritas Tostadas
with Lime Crema & AvocadoGET RECIPES DELIVERED
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- 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
Allergens: soy, tree nutsNutrition
- Food processor
- Large nonstick skillet
- Zester or microplane
- Baking sheet
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.
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.
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.
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.
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.
Sprinkle the crispy tortillas with salt and divide between plates. Top with tofu sofritas, chopped lettuce, and sliced avocado. Drizzle with lime crema. Enjoy!