| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Fruits, Grains, Dairy | Tex-Mex | Main dish, Tex-mex, Vegetarian, Fruits, Salsa | 4 | Servings |
INGREDIENTS
| 10 | oz | Extra-firm tofu |
| 1 | tb | Cumin seeds, toasted,crushed |
| 1/2 | ts | Red pepper flakes, crushed |
| 1 | ts | Oregano |
| 4 | lg | Tortillas |
| Olive oil spray | ||
| 4 | oz | Soy cheese, diced |
| 1/2 | c | Frozen corn, defrosted |
| 3 | Ancho chili pods | |
| 5 | Tomatoes | |
| 1 | tb | Olive oil |
| 1 | tb | Maple syrup |
| Salt | ||
| 3 | tb | Cilantro, chopped |
| 1 | sm | Avocado, pared, peeled,diced |
| 8 | Oil cured olives, pitted & chopped |
INSTRUCTIONS
ANCHO CHILI-TOMATO SALSA GARNISH Break & combine tofu with next three ingredients. Spray the tortillas with olive oil & place on baking trays. Evenly distribute tofu, soy cheese & corn over tortillas. Bake at 450F until the toppings are browned, 8 minutes. Spoon over salsa & sprinkle with avocado & olives. SALSA: Soak chilies in hot water until soft, about 20 minutes. Drain, stem, seed & finely chop chilies. Blanch tomatoes boiling hot water for 10 seconds, peel, seed & chopped. Preheat oven to 400F. Combine chilies, tomatoes, oil & syrup in an ovenproof pan. Season with salt & pepper. Bake for 20 minutes. Set aside & stir in cilantro. Yamuna Devi, "Yamuna's Table" From: Z Pegasus #2 @1219000 Home Cooking Posted to MM-Recipes Digest V4 #8 by Robert-Miles@usa.net on Feb 23, 99
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