Flavorful Tofu Tostada

Total Time:
2 hr 15 min
1 hr 10 min
30 min
35 min

4 servings

  • One 14-ounce package extra-firm tofu
  • 1 clove garlic, grated
  • 1 teaspoon sesame oil
  • 1/3 cup soy sauce
  • 1/3 cup orange juice
  • 3 limes
  • 1/4 cup sour cream
  • 1 tablespoon sriracha hot sauce
  • 1/4 cup vegetable oil
  • 8 corn tortillas
  • 1/4 head red cabbage, thinly sliced
  • 4 cups baby spinach
  • Kosher salt and freshly ground black pepper
  • Pat the tofu dry with a paper towel and then cut into 1/2-inch cubes.

  • In a large bowl, combine the tofu cubes, garlic, sesame oil, soy sauce, orange juice and the juice of 2 limes. Give it a good stir, then cover with plastic wrap and let marinate in the refrigerator for at least 30 minutes or as long as overnight.

  • Mix together the sour cream, sriracha and the juice of 1 lime in a small mixing bowl. Cover with plastic wrap and refrigerate until ready to serve.

  • Heat the vegetable oil in a large saute pan over medium heat. Fry the tortillas in batches of two until lightly crispy but still tender on the inside, 1 to 2 minutes per side. Drain on a paper-towel-lined plate.

  • Remove the tofu from the marinade and pat dry with paper towels. In the same pan the tortillas were cooked in, sear the tofu over medium-high heat until browned on all sides, 6 to 8 minutes. Remove to a paper-towel-lined plate.

  • Add the cabbage to the pan and saute until wilted, 3 minutes. Add the spinach and saute until wilted, another 2 minutes. Season to taste with salt and pepper.

  • Spread each tortilla with a spoonful of the sour cream mixture. Top with the spinach and cabbage and 4 or 5 crispy tofu cubes. Serve immediately.

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