| 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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