Tofu Tuesday

Vegetarian Tostadas

Re-Fried Beans
1-14 OZ Can black beans, drained with liquid reservred
1/2 White onion, diced
1 Garlic clove, peeled
1 TBS of chipotle chilies in adobo
1 TSP fresh organo, chopped
1 TBS EVOO
Salt and pepper to taste

Filling
1 Package smoked tofu (I used Soy Boy's Hickory Smoked Tofu, but if you can't find you can marinate plain tofu in a little BBQ sauce)
1 Red bell pepper, cut into strips

Assembly
Tortillas
Queso blanco, crumbled
Tomatoes, chopped
Romaine, shredded
Pickled red onions (See Side Note)
Lime wedges

It's Tuesday again, so that means another tofu wonder on the menu tonight.  Tofu is mostly associated with Asian dishes, but I'm always looking for new ways to incorporate into different cuisines.  I bought some smoked tofu, which I thought would go nicely in a Latin-American dish.  I'm going to grill with some veggies for my vegetarian take on the tostada.

For the beans, combine the first 5 ingredients in a food processor.  Blend until a chunky puree forms.  Heat oil in a pan, add bean mixture and 1/4 cup of the reserved bean liquid.  Stir over medium heat until warmed through, adding more liquid if dry.  Season with salt and pepper.

Heat a lightly oiled grill pan over medium-high heat.  Grill the tofu and red pepper, until nice grill marks have formed.  Set aside and keep warm.

Heat some oil in a small frying pan over medium-high heat.  When almost smoking, add the tortilla and cook 30 seconds per side or until browned and slightly puffy.  Drain on paper towels.

To assemble:  Spread the re-fried beans on the tostada.  Cover with slices of the tofu and pepper.  Top with cheese, tomatoes, lettuce and pickled onions.  Serve with lime wedges.

Side Note:  I was served pickled red onions at a Peruvian restaurant recently as a condiment, and I fell in love.  It's the perfect compliment for any Latin meal, and it's great to serve on the side with burgers or BBQ too.  Pour 1/2 cup of warm water and 1/4 cup of red wine vinegar over a thinly sliced red onion.  Stir in 1 TBS of sugar and a pinch of salt.  Let sit for at least 30 minutes.  Can be made ahead, and kept refrigerated for a couple days.