Tofu Tortas & Tostones with Mojo Dipping Sauce

Ingredients2 Cloves Garlic2 Tablespoons Red Wine Vinegar2 Torta Rolls1 14-Ounce Package Extra Firm Tofu 1 Avocado1 Large Bunch Cilantro1 Pound Plantains1 Red Onion1 Tablespoon Honey2 Tablespoons Mayonnaise2 Teaspoons Sriracha1 Tablespoon Torta Spice Blend(Cumin, Chili Powder & Smoked Paprika)

Makes 3 ServingsAbout 615 Calories Per Serving

Recipe #151www.blueapron.com

This exotic dish may need a few definitions. Tortas are Mexican sandwiches made on crusty white rolls; we’re keeping with tradition and filling them with pickled onions, avocado, cilantro and tofu rubbed with a signature spice blend. Tostones are crispy, twice-fried slices of slightly sweet plantain. The rich, garlicky dipping sauce you’ll make in this recipe is a condiment from the Canary Islands called mojo. We’re trying very hard not to make a pun about it.

Make the tortas & plate your dish:Make the tostones:

Make the mojo dipping sauce & sriracha mayo:Cook the tofu:

Pickle the onions:Prepare the ingredients:Wash and dry the fresh produce. Peel and mince the garlic, smashing until it resembles a paste. Slice both pieces of torta bread in half horizontally. Drain and dry the tofu, then cut in half horizontally and crosswise to make 4 pieces. Pit, peel and slice the avocado then top with a splash of vinegar to prevent browning. Pick the cilantro off the stems. Cut off the ends of the plantains; make a shallow, lengthwise slit in the peel; remove the peel. Cut the plantain into 1½-inch pieces. Peel and thinly slice the onion and place in a heat-safe bowl with the remaining vinegar.

Season the tofu with salt and pepper and coat with as much of the torta spice blend as you’d like, depending on how spicy you’d like the dish to be. In a large pan (nonstick, if you have one), heat 2 teaspoons of oil on medium until hot. Add the coated tofu and cook 3 to 4 minutes per side, or until browned and caramelized. Transfer the cooked tofu to a paper towel-lined plate and set aside. Carefully rinse and dry the pan.

In the same pan used to cook the tofu, heat a ¼-inch layer of oil on medium-high until hot. Add the plantain pieces and cook 3 to 4 minutes per side, or until lightly golden. Carefully transfer the cooked plantains to a work surface and smash with the flat side of your knife or the bottom of a small pot or pan. Add the smashed plantains back to the pan and cook 2 to 3 minutes per side, or until browned and crisp; transfer to a paper towel-lined plate and season with salt. Carefully discard the oil and wipe out the pan.

In a small pot, combine the honey, a pinch of salt and 1 cup of water. Heat to boiling on high, stirring occasionally to dissolve the honey. When the mixture begins to boil and the honey is completely dissolved, pour the hot liquid over the onions in vinegar, making sure the onions are submerged. Let stand as you continue cooking.

While the tofu is cooking, in a small bowl, combine half the garlic paste and about 2 tablespoons of olive oil. In a separate small bowl, combine the mayonnaise, remaining garlic paste and as much of the sriracha as you’d like, depending on how spicy you’d like the sauce to be. Set both sauces aside as you continue cooking.

Lay the torta bread onto a work surface and spread some of the sriracha mayo onto each piece. Divide the tofu, avocado, cilantro and as much of the pickled onions as you’d like between the torta bottoms. Complete the sandwiches with the tops of the rolls. In the pan used to make the tostones, heat 2 teaspoons of oil on medium-high until hot. Add the tortas and place a heavy pot on top to press the tortas down. Cook 3 to 5 minutes per side, or until toasted. To plate your dish, halve each torta. Serve with the tostones and mojo sauce on the side. Enjoy!

Instructions

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