Description
Ready in just 25 minutes, these vegetarian tofu tinga tostadas with peach salsa are packed with fresh summer flavors and made without turning on the oven. Shredded tofu is cooked in an easy homemade tinga sauce made with canned fire roasted tomatoes and chipotle peppers in adobo. This high protein summer meal is perfect for weeknights or low-key summer gatherings!
Ingredients
- 1 16-ounce block super firm tofu
- 2 tablespoons avocado oil, divided
- Sea salt, to taste
- 1 14.5-ounce can fire roasted tomatoes
- 1 7-ounce can chipotle peppers in adobo sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 large shallot, minced
- 2 cloves garlic, minced
- 1/4 medium red onion, small dice
- 1 medium lime, zested and juiced
- 2 ripe medium peaches, medium dice
- 3 ounces mini sweet peppers, small dice (about 3-4 mini sweet peppers)
- 1 jalapeno, minced (seeds removed for less spicy)
- 1/4 cup cilantro, chopped
- 8 tostadas
- Sour cream, for serving
- Cotija cheese, optional for serving
Instructions
Heat your largest skillet or frying pan over medium. While the pan heats up, shred the block of tofu on a box grater.
Add 1 tablespoon of the avocado oil to the pan and when it shimmers, add the tofu and a pinch of salt. Cook, stirring every 1-2 minutes until the tofu starts to turn golden brown, about 10-12 minutes.
While the tofu cooks, add the fire roasted tomatoes to a blender along with 2 tablespoons of the adobo sauce from the can of chipotle peppers. Add 1-2 chipotle peppers for a mild flavor, 3-4 for a medium spice level, or the entire can for spicy. Blend until mostly smooth. This can be done with an upright blender or an immersion blender.
Remove the cooked tofu from the pan then return the pan to the heat with the remaining tablespoon of oil. When the oil shimmers, add the shallot, garlic, thyme, and oregano. Cook for 2 minutes, stirring regularly, then add the blended tomato sauce and the tofu back to the pan along with a pinch of salt. Reduce the heat to medium low and cook the tofu tinga for 5-6 minutes until tofu is fully coated in the sauce and there’s no longer extra sauce visible in the pan.
While the tofu and sauce cook together make the salsa. Add the red onion and the zest and juice of the lime to a bowl. Let the onion and lime juice sit while you dice the peaches, sweet peppers, and jalapeno. Add the diced peaches, sweet peppers, and jalapeno to the bowl with the onion and lime then add the chopped cilantro and sea salt to taste. Mix well.
To serve, spread some of the sour cream on a tostada, then top with the tofu tinga and some of the peach salsa.
Store leftover tofu tinga and peach salsa separately in the fridge for up to 5 days. The tofu tinga can be reheated in a pan on the stove with a splash or two or water.
Notes
- If you are using extra firm tofu instead of super firm/high protein tofu, you’ll need to press it for about 20 minutes before using it here to remove excess moisture.
- To make your own tostadas, preheat your oven to 400 degrees. Grease a large baking sheet with olive oil. Place as many tortillas as will fit without overlapping onto the baking sheet. Lightly brush the tops with olive oil, then flip and repeat. Bake the tortillas for 5 minutes, then the baking sheet and flip the tortillas over. Bake for an additional 5-7 minutes until crisp.
- Makes enough tofu tinga and salsa for 8 tostadas or approximately 4 servings.
- If you can’t find tostadas, you can use your favorite tortillas instead and enjoy these as tacos.
- For a fully vegan option, use vegan sour cream.
- Start to finish, this recipe takes about 25 minutes. You’ll be able to do a lot of prep for the tinga sauce and salsa while the tofu cooks.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner