Serves 2 as an entree or 4-6 as a side dish
Ingredients
For the Tofu
- ⅔ cup extra firm tofu, mashed
- 3 tbsp chunky salsa roja or verde (whatever you like best)
- ¼ tsp cayenne pepper
- ¼ tsp sea salt
- ¼ tsp ground black pepper
- 2 tsp ginger rice vinegar/wine
Other Ingredients
- 3 tbsp chunky salsa roja or verde (whatever you like best)
- 1 garlic clove, whole
- 3 tbsp vegan soy butter
- 2 6-inch corn tortillas, torn into small pieces
- ¼ cup of finely chopped white onion
- 1 medium tomato, chopped
- 4 heaping tbsp cooked black beans
- ½ cup cut corn, or other veggies you like (optional)
- 2 tbsp green chiles or jalapeños
- 2 tsp fresh minced cilantro
How-to
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Put the extra firm tofu into a liquid measuring cup. Begin to mash with spoon. Add the salsa, salt, pepper (and cayenne pepper if you want it extra spicy) and ginger rice vinegar/wine. Continue to mix
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In a small sauce pan over medium heat saute a clove of garlic in vegan soy butter. If in a sauce pan, wait for the butter to be mostly melted. With fork, mash the garlic until it's soft. Remove from heat and save.
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Place your reserved butter in a saute pan. Coat pan evenly. a
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Add the corn tortilla strips and cook until golden brown, about 2-3 minutes.
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Add remaining butter and garlic to the saute pan. Add chopped onions and cook until translucent.
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Move the onions and tortilla to the sides of the pan, making room in the middle to add the tofu. Add tofu mixture and let it sit for 1 minute until it begins to brown. You can then begin to mix it around in the pan.
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Add black beans, chopped tomato, green chiles or jalapeños, and any additional veggies. Mix throughly until everything is evenly heated.
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Remove pan from heat, top with cilantro and serve hot.
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