Mexican-Spiced Crispy Tofu Tostadas with Black Bean Mole & Charred Corn Salsa

Name: Mexican-Spiced Crispy Tofu Tostadas with Black Bean Mole & Charred Corn Salsa
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 block (14 oz) extra-firm tofu; 2 cans (15 oz each) black beans; 2 whole dried ancho chile; 1 tablespoon unsweetened cocoa powder; 0.5 teaspoon ground cinnamon; 4 whole garlic cloves; 0.75 cup vegetable broth; 2 cups fresh corn kernels; 1 whole jalapeño; 1 whole lime; 0.25 cup cilantro; 8 whole corn tortillas; 1 whole avocado; 0.25 cup red onion; 3 tablespoons olive oil; 1 teaspoon sea salt; 0.5 teaspoon black pepper; 1 teaspoon cumin

Prep 20 min · Cook 25 min · Serves 4 · medium

Vegan

Golden pan-fried tofu strips topped with a rich, complex black bean mole infused with cinnamon, cocoa, and ancho chiles, finished with a vibrant charred corn and jalapeño salsa. This creative twist on traditional Mexican flavors delivers restaurant-quality depth in under 45 minutes.

Ingredients

1 block (14 oz) extra-firm tofu
2 cans (15 oz each) black beans
2 whole dried ancho chile
Two cups of something delicious
A generous pinch of patience
The secret ingredient
A splash of good olive oil
Fresh herbs, chopped

Instructions

1
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
2
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
3
Preheat something, chop something else, and bring it all together the way only this recipe knows how.

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