About this Recipe
Recipe: Dayana Silveria
Photos by: Dayana Silveria
- 15-20 tortillas
- 1 cup oil
- 1 (16-ounce) package of firm tofu, drained
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon turmeric powder
- 2 tomatoes
- 2 guajillo chili peppers
- 2 chile de arbol peppers
- 1/2 onion, sliced
- 2 garlic cloves
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup of vegetable broth
Boil tomatoes and chili peppers in 2 cups of water. Strain and let mixture cool.
In a separate bowl, smash drained tofu with a potato masher. Add garlic, onion, and turmeric powder. Set seasoned tofu aside.
In the meantime, add oil to a flying pan on medium heat.
Add tortilla cut into triangles or chip sizes and fry until crispy and golden brown.
Remove fried tortilla triangles from the oil and remove most oil from pan, as well.
Slice onion into thin slices, reserve 3-5 slices for later.
Caramelize sliced onion in same pan on medium to low heat.
Once onions are caramelized, add seasoned tofu mix and fried tortilla triangles. Toss for two minutes on low heat.
Return to cooled tomatoes and chili peppers. Place tomatoes, chili peppers, garlic, 3-5 onion slices, salt, pepper and 1 cup of vegetable broth in a blender and blend.
Add blended mixture to pan on low heat and turn up to medium heat once the blended mixture has settled to the bottom of the pan.
Toss until blended mixture has coated all tortilla triangles.
Serve with your favorite vegan “cheese” and cashew “cream.”