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

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
• 1/2 teaspoon ground cinnamon
• 4 whole garlic cloves, minced
• 3/4 cup vegetable broth
• 2 cups fresh corn kernels, fresh or frozen
• 1 whole jalapeño, diced
• 1 whole lime, zested and juiced
• 1/4 cup cilantro, fresh, chopped
• 8 whole corn tortillas, 6-inch
• 1 whole avocado, ripe
• 1/4 cup red onion, thinly sliced
• 3 tablespoons olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 teaspoon cumin

Instructions

1. 1

   Press tofu block between paper towels with a cast iron skillet weighted on top for 15 minutes. Cut into 3/4-inch cubes and season with salt, pepper, and 1/2 teaspoon cumin.

2. 2

   Toast dried ancho chiles in a dry skillet over medium heat for 1-2 minutes until fragrant. Remove seeds, tear into pieces, and steep in 1/4 cup hot water for 8 minutes. Blend softened chiles with soaking liquid, cocoa powder, cinnamon, garlic, and vegetable broth until smooth.