Tofu Tostados Recipe
Ingredients
| 1 tablespoon olive or vegetable oil | ||
| 1 medium-size sweet red pepper, cored, seeded, and diced | ||
| 1 small sweet green pepper, cored, seeded, and diced | ||
| 1 pound firm tofu, cut into 1 -inch cubes | ||
| Mild salsa | 2 Cup (16 tbs) | |
| Green chilies | 1 Can (10oz), chopped | |
| Dried oregano | 3/4 Teaspoon, crumbled | |
| 3/4 teaspoon each ground coriander and cumin | ||
| Corn kernels | 1 Cup (16 tbs), frozen | |
| Minced parsley | 3 Tablespoon, dried | |
| 4 corn tortillas, 7 inches in diameter | ||
Directions
1 In a 12-inch nonstickskillet.heattheoilovermoderate-ly high heat.
Add the red and green peppers and saute, stirring frequently, for 2 to 3 minutes or until the peppers are slightly softened.
Add the tofu, tossing to coat.
Stir in the salsa, green chilies, oregano, coriander, cumin, and corn and cook, stirring occasionally, for 3 minutes or until the mixture is heated through.
Stir in the cilantro.
2 Heat a 10-inch nonstick skillet over moderate heat and toast the tortillas, one at a time, for 2 to 3 minutes on each side or until hot.
Place the tortillas on 4 individual plates and spoon the tofu mixture on top.
Add the red and green peppers and saute, stirring frequently, for 2 to 3 minutes or until the peppers are slightly softened.
Add the tofu, tossing to coat.
Stir in the salsa, green chilies, oregano, coriander, cumin, and corn and cook, stirring occasionally, for 3 minutes or until the mixture is heated through.
Stir in the cilantro.
2 Heat a 10-inch nonstick skillet over moderate heat and toast the tortillas, one at a time, for 2 to 3 minutes on each side or until hot.
Place the tortillas on 4 individual plates and spoon the tofu mixture on top.
Chef
