A delicious spicy Mexican tofu tostada topped with guacamole, cilantro and crispy shallots.
- 1 block extra-firm tofu
- 1.5 tsp garlic powder
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp kosher salt
- 1 tsp paprika
- 1 tbsp smoked tobasco sauce
- 1 tsp soy sauce
- 1 c canola oil
- 2 shallots- sliced as thinly as possible
- 1 jumbo avocado, or 2 small avocado
- 1/4 tsp salt
- 1/2 tsp garlic powder
- 1/4 c red onion, diced
- juice from 1/2 lemon
- 2 c shredded mozzarella cheese
- 1 bunch cilantro
- 8 small flour tortillas
- canola oil for pan frying tostadas
- 1 c cherry tomatoes, diced
To prepare the tofu: cover a plate with paper towels. Place the tofu on the plate and top the tofu with more paper towels. Place another plate on top of the tofu, and heavy items on top of the plate to press the excess water out of the tofu. Let press for 30 minutes. Crumble the tofu into small pieces into a medium sized mixing bowl (it should look like crumbled feta). Add in the garlic powder, chili powder, cumin, salt, paprika, smoked tobasco and soy sauce. Stir together with a rubber spatula so that all of the spices cover all of the tofu pieces. Let marinate for 30 minutes.
To prepare the crispy shallots: while the tofu is marinating, prepare the crispy shallots. In a small saucepan over medium heat, heat up the canola oil to 275 degrees. Place sliced shallots in the hot oil for about 4 minutes, or until the shallots turn golden brown. Remove from oil with a slotted spoon and place on a plate covered with paper towels to drain off the excess oil.
To prepare the guacamole: scoop out avocado into a small mixing bowl, smash with a fork. Add in salt, garlic powder, lemon juice and red onion and stir together until well combined.
To cook the tofu: heat up a large non-stick skillet over medium heat. Add tofu to hot skillet, and cook tofu, stirring occasionally, similarly to how you would brown beef. Cook for about 7 minutes or until the tofu becomes darker in color and slightly crispy.
To prepare the tostadas: in a small non-stick skillet, heat up 1 tsp of canola oil over medium heat. Place tortilla in skillet, and 1/4 c shredded mozzarella evenly spread out across the tortilla. Move the base of the frying pan in a circular motion, spinning the tortilla in the skillet to prevent the bottom from burning. When the cheese is nearly melted, remove from the heat. Top with 1 tbsp of guacamole, 1/4 c of tofu, diced cherry tomatoes, crispy shallots and cilantro, as desired.
Serve hot and enjoy!
I would absolutely recommend using a non-stick pan to cook the tofu.
Another delicious topping for these tostadas would be my roasted Mexican street corn salad!