Title: Tex-Mex Tofu Tostados with Salsa
Categories: Main dish, Tex-mex, Vegetarian, Fruits, Salsa
Yield: 4 Servings

10 oz Extra-firm tofu
1 tb Cumin seeds, toasted,crushed
1/2 ts Red pepper flakes, crushed
1 ts Oregano
4 lg Tortillas
Olive oil spray
4 oz Soy cheese, diced
1/2 c Frozen corn, defrosted

--------------------------ANCHO CHILI-TOMATO SALSA--------------------------
3 Ancho chili pods
5 Tomatoes
1 tb Olive oil
1 tb Maple syrup
Salt
3 tb Cilantro, chopped

----------------------------------GARNISH----------------------------------
1 sm Avocado, pared, peeled,diced
8 Oil cured olives, pitted &
-- chopped

Break & combine tofu with next three ingredients. Spray the tortillas with
olive oil & place on baking trays. Evenly distribute tofu, soy cheese &
corn over tortillas. Bake at 450F until the toppings are browned, 8
minutes. Spoon over salsa & sprinkle with avocado & olives.

SALSA: Soak chilies in hot water until soft, about 20 minutes. Drain,
stem, seed & finely chop chilies. Blanch tomatoes boiling hot water for 10
seconds, peel, seed & chopped.

Preheat oven to 400F. Combine chilies, tomatoes, oil & syrup in an
ovenproof pan. Season with salt & pepper. Bake for 20 minutes. Set aside
& stir in cilantro.

Yamuna Devi, "Yamuna's Table" From: Z Pegasus #2 @1219000 Home Cooking

Posted to MM-Recipes Digest V4 #8 by Robert-Miles@usa.net on Feb 23, 99