Tofu Sofritas Tostadas
with Lime Crema & Avocado
- 1 head romaine lettuce
- 2 onions
- 3 Roma tomatoes
- 3 poblano peppers
- 6 garlic cloves
- 46.5 oz Nasoya® Organic Extra Firm Tofu
- 2 tbsp taco seasoning
- 3 limes
- 5.3 oz Plain Unsweetened Forager® Project Cashewgurt®
- 6 tbsp Follow Your Heart® Soy-Free Vegenaise®
- 6 corn tortillas
- 3 avocados
- 6 tbsp vegetable oil*
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition
- Food processor
- Large nonstick skillet
- Zester or microplane
- Baking sheet
Preheat the oven to 400°F. Chop the lettuce. Peel and roughly chop the onions. Chop the tomatoes. Trim, deseed, and roughly chop the poblanos. Peel the garlic. Add the garlic to a food processor and chop. Add the chopped onion, tomato, poblano, ¾ 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 1 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.
Once all of the tofu is cooked, add another 1 tbsp vegetable oil to the skillet along with the sofritas and cook, stirring occasionally, until the vegetables begin to brown in places, about 4 to 5 minutes. Taste and season with salt as necessary.
Zest and halve the limes. In a medium bowl, combine the lime zest, juice from just one and a half limes, 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 7 to 8 minutes, flipping halfway. Halve the avocados and remove the pits. 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 crispy tofu, sofritas, chopped lettuce, and sliced avocado. Drizzle with lime crema. Enjoy!