Mexican-Spiced Crispy Tofu Tostadas with Black Bean Mole & Charred Corn Salsa
Prep 20 min · Cook 25 min · Serves 4 · medium
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, pressed and cubed into 3/4-inch pieces
- 2 cans (15 oz each) black beans, drained and rinsed
- 2 whole dried ancho chile, seeds removed
- 1 tablespoon unsweetened cocoa powder
- 0.5 teaspoon ground cinnamon
- 4 whole garlic cloves, minced
- 0.75 cup vegetable broth
- 2 cups fresh corn kernels, fresh or frozen
- 1 whole jalapeño, diced
- 1 whole lime, zested and juiced
- 0.25 cup cilantro, fresh, chopped
- 8 whole corn tortillas, 6-inch
- 1 whole avocado, ripe
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