VEGAN TOSTADAS
Yield: 24 plates – 1 tostada per plate INGREDIENTS: 24 4.5” corn tortillas (see subrecipe) 6 cups prepared orange chipotle black beans (see subrecipe) 6 cups prepared crumbled tofu (see subrecipe) 1.5 cups prepared tomatillo salsa (see subrecipe) garnishes/toppings (tomatoes, onion, spring mix, radishes – see subrecipe) METHOD: 1) place one tortilla on a warm plate 2) spoon ¼ cup beans onto the center of the tortilla 3) top beans with ¼ cup tofu 4) top the tofu with 1 tbsp of the salsa 5) finish the build with 1 tbsp tomatoes and 1 tbsp onions 6) neatly place ¼ cup of spring mix on top 7) arrange 3 radish slices appealingly 8) serve
CORN TORTILLAS Yield: 24 tortillas INGREDIENTS: 24 4.5” corn tortillas ½ cup canola oil kosher salt METHOD: 1) heat griddle to 350F 2) brush tortillas lightly on both sides with oil 3) place on griddle and cook until warmed through but still pliable 4) lightly season both sides with salt 5) hold for service CCP: must be held above 140F
ORANGE CHIPOTLE BLACK BEANS Yield: 6 cups INGREDIENTS: 1 #10 cans black beans 1/4 cup olive oil 1/2 cup white onion, small diced 1/2 cup green bell pepper, small diced 1 jalapeno peppers, seeded and minced 2 tbsp minced garlic 1 tbsp ground cumin 1 tbsp ground coriander 1 tbsp dry oregano 2 tbsp tomato paste 2 cups orange juice 2 chipotle peppers in adobo, pureed to a smooth paste
1 tbsp kosher salt 1 tbsp black pepper 1 tbsp granulated sugar METHOD: 1) drain and rinse beans thoroughly 2) heat oil in a large rondeau over medium high heat 3) add onion and bell pepper and saute briefly to soften, about 5 minutes 4) add jalapeno, garlic, and spices; saute another minute or two, being careful not to burn the garlic 5) add the tomato paste and saute briefly, about another 2 minutes 6) add beans, orange juice, and chipotle peppers 7) season with salt, pepper, and sugar 8) bring to a boil, then reduce heat and simmer 9) simmer for about 45 minutes, stirring occasionally, until liquid reduces and mixture thickens to desired consistency 10) gently smash some of the beans if needed to thicken 11) adjust seasoning if needed 12) hold for service CCP: must be held above 140F
CRUMBLED TOFU Yield: 6 cups INGREDIENTS: 4 blocks firm tofu (0.85# each), frozen and thawed ¼ cup olive oil 1 small onions, finely diced 2 tablespoons minced garlic salt and pepper 1 tbsp ancho chili powder 1 tbsp ground cumin 1 tbsp kosher salt juice and zest of 2 limes METHOD: 1) prep the tofu over a fine mesh strainer to catch 2) squeeze/press the tofu to remove excess water 3) crumble tofu into “ground meat”sized crumbles 4) shake strainer well to remove as much water as possible 5) set aside 6) heat oil in a large pan over mediumhigh 7) add onions and garlic 8) sprinkle with a little salt and pepper 9) briefly saute to soften, about 3 to 5 minutes 10) add the tofu and cook 11) stir/scrape the tofu and adjust heat as needed 12) continue to cook until tofu browns and crisps to desired texture (this step can take between 10 and 20 minutes) 13) add more oil as necessary 14) add the seasonings and lime while scraping the pan to release fond
15) remove from heat 16) taste and adjust seasonings 17) hold for service CCP: must be held above 140F
TOMATILLO SALSA Yield: 1.5 cups INGREDIENTS: 1# tomatillo, husked and rinsed 1 jalapeno, stemmed and rinsed ½ pound diced white onion packed 1/2 cup washed and dried cilantro leaves 1.5 tbsp lime juice pinch of salt METHOD: 1) place vegetables in a pan and cook under broiler and cook for about 5 minutes, until nicely charred in places 2) carefully turn vegetables over and cook another 5 minutes 3) set aside to cool 4) in a food processor, combine onions, cilantro, lime juice, and salt 5) add the blackened vegetables, along with any pan juices 6) pulse the mixture until mostly smooth with no large chunks, scraping down the sides as needed 7) adjust seasoning with salt and lime juice as needed 8) hold for service CCP: must be held below 41F
GARNISHES/TOPPINGS Yield: 24 portions of each INGREDIENTS: 1.5# tomatoes 1# red onions 2 tsp kosher salt ½ cup lime juice 6 cups spring mix ½ cup assorted fresh herbs, to include parsley, cilantro, chives, dill, and/or chervil, stems removed 6 to 9 small red radishes, leafy tops trimmed/removed METHOD: 1) wash tomatoes 2) core, then dice flesh to small dice 3) remove and discard seeds from center, then dice remaining flesh 4) hold tomatoes for service 5) remove skin from onions, wash, and small dice 6) toss onions with salt and lime juice 7) let sit at room temperature for about 30 minutes, tossing or stirring occasionally 8) hold onions for service 9) wash spring mix 10) wash herbs
11) combine and dry thoroughly in lettuce spinner 12) hold spring mix and herbs for service 13) scrub the radishes to remove soil/dirt, then rinse under cool running water 14) slice thin rounds with a sharp knife, or use a mandolin 15) hold radish rounds in ice water CCP: all must be held below 41F