Tostadas with marinated tempeh, avocado cream and roasted tomato salsa
Serves 4-6
Ingredients
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Roasted tomato salsa
- 45 ml (3 tablespoons) olive oil
- 4 tomatoes, quartered
- 1 red onion, chopped
- 1 jalapeño, seeded and chopped
- 60 ml (¼ cup) corn kernels, fresh or frozen
- Cilantro leaves, chopped
- Zest and juice of 1 lime
- Salt to taste
Marinated tempeh
- 240 g (1 package) tempeh, crumbled
- 2 ml (½ teaspoon) Cayenne
- 10 ml (2 teaspoons) ground coriander
- 10 ml (2 teaspoons) paprika
- 10 ml (2 teaspoons) ground cumin
- 5 ml (1 teaspoon) smoked paprika
- Zest and juice of 1 lime
- 125 ml (½ cup) vegetable oil
Avocado cream
- 3 avocados, peeled and pitted
- Zest and juice of 1 lime
- 1 garlic clove, minced
- 80 ml (⅓ cup) sour cream
- Cilantro leaves, to taste
- Salt and pepper
Tostadas
- Small tortillas
- Vegetable oil
Preparation
- Preheat oven to 200 °C (400 °F). Transfer onion, tomatoes and jalapeño on a baking sheet. Drizzle with olive oil and bake in the oven for 25 minutes or until golden brown. Set aside.
- Using a food processor or blender, roughly purée the roasted vegetables with the juice from the pan. Season with salt and pepper. Transfer into a bowl and add corn, cilantro and zest and juice of the lime.
- For the tempeh, in a bowl, mix all the ingredients. In a large pan, heat oil and cook the tempeh until golden brown.
- For the avocado cream, using a food processor or blender, purée all the ingredients until smooth and season with salt and pepper.
- In a pan, heat oil and fry the tortillas. Transfer to a tray lined with paper towel to remove excess oil.
- Spread the avocado cream on the tortillas and top with tempeh and salsa.
