Prep time: Active 45 Minutes, Inactive 1 Hour (pickling) | Cook time: 1 Hour
Makes 4 Servings
Traditional Mexican Tinga includes shredded chicken, Chipotle in Adobo, and caramelized onions. This meatless version uses tofu as the main protein, and is just as delicious. The jalapeno pickle that accompanies this tostada will surely provide the feel of a taqueria in the comfort of your own home. Provecho!
Ingredients for Tofu Tinga:
1 tbsp. Olive Oil
½ cup chopped onion
3 cloves garlic, minced
¼ tsp. dried oregano
¼ tsp. Ground Cumin
1-2 Chipotles in Adobo, seeds removed and finely chopped (add more or less to taste!)
1 package of Extra Firm tofu, rinsed and crumbled
Heat a saute pan oil on medium heat, add onion and saute until softened. Add garlic and all spices, and cook until fragrant. Add Chipotle and tofu to the pan. Cook until the tofu has warmed all the way through. Adjust for seasoning if needed.
Ingredients for Tostada:
2 Alvarado Street Bakery Sprouted Wheat Tortillas, cut into smaller rounds for serving
1 cup Canola Oil for frying
Salt for sprinkling
Heat oil in a small saucepan. While oil is heating, Cut Sprouted Wheat Tortillas into smaller tostada shapes by using a small bowl or glass and a paring knife to trace the desired shape. When the oil is hot enough, fry tortillas until crisp. Remove from oil, allowing to drain excess oil on a paper towel-lined plate, and sprinkle with salt.
Ingredients for Assorted Quick Pickle:
4 Jalapenos, ¼ inch sliced
½ onion sliced
2 cloves of garlic, peeled and crushed
2 Carrots, peeled, ¼ inch sliced
1 cup Cauliflower, cut into small florets
4 Whole Cloves
¼ tsp. Dried Oregano
1 Bay Leaf
1 cup water
¼ cup White Distilled Vinegar
1 Tbsp. Salt
1 Tbsp. Sugar
In a bowl, combine the first 5 ingredients. In the meantime, combine the remaining ingredients in small saucepan and heat until boiling. Pour liquid over jalapeno mixture, then place a plate over pickle mixture to submerge. Allow to sit for at least an hour before serving.
Queso Fresco, crumbled
Plucked Cilantro Leaves
To assemble Tostada:
Spoon Tinga onto tostada, then garnish with Queso Fresco, a sprinkling of lime, and plucked cilantro leaves. Serve with pickled Jalapeno and enjoy.