Jerk Tempeh Tostadas

Rinse and dry the produce. Remove the husks from the tomatillo, rinse, and rough chop. Chop the serrano chile. Peel and finely dice the red onion. In a small saucepan, combine the tomatillo, serrano chile, ⅓ cup diced onion, whole garlic clove, ½ tsp of jerk seasoning, and ½ cup water. Bring to a boil, reduce heat, and simmer until tomatillo is soft, about 8 to 10 minutes.

Transfer salsa to a blender, add half the cilantro (stems also) and juice from half the lime. Blend on high and season with salt. Place tomatillo salsa in refrigerator to cool. Peel mango and dice the flesh. Deseed and mince the chile. Chop remaining cilantro. In a medium bowl, combine mango, cilantro, ⅓ cup remaining onion, and chile. Stir in juice from the other half of lime and a pinch of salt.

Set the oven to broil. Brush both sides of the corn tortillas with 1 tsp vegetable oil each and lay on a baking sheet. Toast in the oven until crisp and brown, about 2 to 4 minutes. Remove from oven and cover with foil.

Cut the tempeh into thin strips, about ¼ inch. Sprinkle both sides with remaining 2 tsp jerk seasoning and a pinch of salt. Put a large nonstick skillet over medium-high heat and add 2 tbsp vegetable oil. Once hot, add the tempeh and cook, tossing occasionally, until browned on all sides, about 5 to 7 minutes. Transfer tempeh to a plate, cover, and wipe the skillet clean.

Trim the stems from the swiss chard and chop into ½ inch pieces. Rough chop the leaves and keep separate. Return the clean skillet to medium-high heat and add 1 tbsp vegetable oil. Add the chard stems and cook for one minute. Add the leaves and cook until they are bright green and tender, about 2 to 3 minutes.

To assemble your tostadas, divide the crisp tortillas between large plates and top with sauteed chard and jerk tempeh. Serve with mango and tomatillo salsa.