Ok, so I just finished another semester towards my nutrition degree and man am I thankful. The creativity juices are flowing again for new foods. :0) I have been speaking with a dear friend about tofu and I had the urge to find a new recipe and boy did I!! These tostados were a hit with the family tonight and felt the need to share the recipe. (Thanks Chrissy for reminding me to blog it. :0) )
For the Tofu:
2 tablespoons olive oil
1/2 yellow onion, diced
2 garlic cloves, minced
1 medium red bell pepper diced with no seeds
12 ounce firm tofu, drained, pat dry and cut into 1/2 inch cubes
1 teaspoon chili powder
1/2 teaspoon ground cumin
Salt and pepper, to taste
Juice of 1 lime
Grape tomatoes cut. (I sliced them about 4 times)
Hand-full of fresh cilantro, chopped
** We served black beans on the side. Yummy!!**
You can make your tostada: ( I bought the already made ones in the store for starters)
1. To make the baked tostada shells, preheat the oven to 400 degrees F. Spray each side of the corn tortillas with cooking spray. Season with salt. Place tortillas on a large baking sheet and bake until tostadas are lightly browned and crisp on one side, about 3-5 minutes. Remove from oven and flip the tortillas. Place back in the oven and cook until lightly browned and crisp on the other side, about 3-5 minutes. Set aside.
2. Pour olive oil into a large heavy bottom skillet and place over medium high heat. Add onion and cook until tender, about 5 minutes. Stir in the garlic and cook for 2 more minutes. Stir in the red pepper and cook until tender, about 3-4 minutes.
3. Add tofu and season with chili powder, cumin, and salt and pepper, to taste. Squeeze fresh lime juice over the tofu and cook until tofu is brown on each side, about 5 minutes. Stir in the fresh cilantro.
4. Cut up avocado, tomato’s, cilantro and mix in a bowl. Squeeze fresh lime juice and mix.