I’m having a Donna Summer moment: “Lookin’ for some hot stuff baby this evening. I need some hot stuff baby tonight.” Ok, ok, so the “hot stuff” in question might differ for the two of us. That said, don’t underestimate these tostadas. These ladies will flirt with you, reel you in, and then light your tongue on fire. I’m telling you, this is no child’s game.
You will need:
two corn tortillas, fried to a crisp
1/2 ripe avocado, cut lengthwise into thin slices
smoky-sweet baked tofu (tips below)
1 medium red potato, boiled for 10 minutes, cubed, and then fried to slightly golden.
tiny bit of leafy green as garnish
1 block extra firm tofu, drained and cut into small cubes
marinade of choice (I used a pre-made “Hot Pepper Raspberry Chipotle Sauce” by Robert Rothschild that gave me the sweet/smoky flavor)
– Let the tofu marinate for at least 4-5 hours, or overnight. Preheat oven to 300° and place tofu on a lined cookie sheet. (I love my silpat!)
– Bake for 15 minutes, use a spatula to turn tofu over, and bake another 10 minutes. Set aside.
On top of the crispy tortillas, spread a layer of cream cheese. Next, place a layer of avocado slices on top. Stir a small spoonful of the chimichurri sauce into the bowl of crispy potatoes. Remember: you can always add, but you’re up a flaming river without a paddle if you add too much at first and then realize what an “overachiever” you were trying to be.
Put equal amounts of the chimichurri potatoes and the baked tofu on top of the avocado. Finally, garnish with the thinly sliced leafy greens, put on that 1979 Grammy-winning tune, and rock out. Enjoy.