Sofritas Tostada
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Prep time: 
Cook time: 
Total time: 
Serves: 3 servings
 
What You'll Need
  • Sofritas
  • 1 container of extra firm tofu (cubed)
  • ½ onion diced
  • 2 jalapeños deseeded and diced
  • 2 tbs. adobo sauce
  • 2-3 tbs. olive oil
  • 3 garlic cloves, minced
  • 1 tsp. salt
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • ¼ cup almond milk
  • Toppings
  • 1 egg
  • Tostada shells
  • 3 cups shredded romaine lettuce
  • 1 avocado
  • 3 tbs Cotija cheese (I used Cacique)
  • 2 limes, quartered
  • Cilantro Dressing
  • 1 bunch cilantro
  • the juice of 2 limes
  • 1 cup plain greek yogurt
  • Pico De Gallo
  • 2 tomatoes, quartered
  • 2 garlic cloves
  • ½ white onion
  • ½ cup packed cilantro
  • the juice of 1 lime
  • 1 tsp. salt
  • 1 jalapeño de-seeded
Instructions
  1. Open the tofu package and drain the excess liquid, place the block on a paper towel and pat dry.
  2. Cut into small cubes
  3. Place in a medium-sized pan, along with the onion and add a tbs of olive oil and heat over a medium heat.
  4. Stir occasionally to ensure all sides of the tofu get golden.
  5. In a small bowl add the rest of the tofu ingredients together and stir to combine.
  6. Once the tofu has turned golden brown, add the sofritas mixture and toss to combine.
  7. Reduce to a simmer.
  8. Dressing
  9. In a food processor, add all of the dressing ingredients and blend until smooth.
  10. Set aside.
  11. Pico De Gallo
  12. In a food processor add all of the pico ingredients and pulse together about 4-6 times or until all of the ingredients are finely diced but still chunky.
  13. To serve:
  14. Cook 1 egg per tostada. (i lightly oil a small pan and cook for about 3-4 minutes)
  15. Place a tostada shell on a plate, top with the shredded lettuce, then the sofritas, then add the pico and cacique cheese then top with the cilantro dressing!
  16. ** To make vegan, simply leave out the cacique and the egg
Recipe by The Blonde Chef at https://www.theblondechef.com/sofritas-tostada-30-minute-recipe/