TEMPEH ADOBO TOSTADAS
SERVES 4 TOSTADAS
FOR THE TEMPEH ADOBO
1 tbsp. (15 ml) sunflower oil
8 oz. (225 g) tempeh, diced
1/2 cup (70 g) diced yellow onion
1/2 cup (75 g) diced green bell pepper
1 cup (235 ml) vegetable broth
3/4 tsp. paprika
1/2 tsp. onion powder
1/2 tsp. dried oregano
1/4 tsp. black pepper
1/4 tsp. ground cumin
1/8 tsp. chipotle powder
3/4 tsp. salt
FOR THE TOSTADAS
3 tbsp. (45 ml) sunflower oil
4 corn tortillas, 6 inches (15 cm) in diameter
Pinch of salt
1 can (16 oz., or 455 g) vegetarian refried beans
1 cup (75 g) shredded red cabbage
2 tbsp. (5 g) chopped fresh cilantro
1/2 cup (120 g) salsa
NUTRITIONAL VALUES
Calories: 366kcal
Fat: 22.8g (3g S.Fat)
Carbs: 28.1g
Protein: 16.3g
Sugar: 3.7g
Sodium: 973mg
METHOD
TO MAKE THE TEMPEH ADOBO:
Warm the oil in a skillet over medium-high heat. When the tempeh, yellow onions, and bell peppers are hot, add them to the pan. Cook for 3 minutes, or until the onions are mostly translucent and beginning to brown on the edges. Reduce the heat to medium, add the broth to the skillet, and cook the tempeh mixture, uncovered, for 5 minutes.
Stir in the paprika, onion powder, oregano, pepper, cumin, and chipotle powder until well combined. Season with salt after all the liquid has evaporated. Remove the skillet from the heat but keep it covered with a lid to keep warm.
TO MAKE THE TOSTADA
Warm the oil in a small saucepan over medium heat. Drop a small piece of bread into the oil to test the temperature. You're ready to go if the bread sizzles.
Off to the side, keep a plate lined with paper towels. Drop one tortilla into the oil and cook for 3 minutes before flipping and cooking for another 3 minutes, or until bubbly and golden brown. Remove it from the oil, pat it dry with a paper towel, and season with salt. Repeat with the rest of the tortillas.
Divide the refried beans among the 4 tostadas, spreading them out to cover the majority of the surface. Divide the tempeh into fourths and top with beans, followed by cabbage, cilantro, and salsa. Serve immediately.
Stir in the paprika, onion powder, oregano, pepper, cumin, and chipotle powder until well combined. Season with salt after all the liquid has evaporated. Remove the skillet from the heat but keep it covered with a lid to keep warm.
Off to the side, keep a plate lined with paper towels. Drop one tortilla into the oil and cook for 3 minutes before flipping and cooking for another 3 minutes, or until bubbly and golden brown. Remove it from the oil, pat it dry with a paper towel, and season with salt. Repeat with the rest of the tortillas.
Divide the refried beans among the 4 tostadas, spreading them out to cover the majority of the surface. Divide the tempeh into fourths and top with beans, followed by cabbage, cilantro, and salsa. Serve immediately.
