Derek Sarno | The ultimate fix for when you're in a pinch @DerekSarnoChef | Uploaded August 2023 | Updated October 2024, 1 hour ago.
Crafting these crispy tortillas are a breeze, and the optional toppings you can add are endless. Make these your own and take this dish to new heights.
Savory Tortillas with Tofu, Mushroom & Spinach (Breakfast, Lunch or Dinner)
Ingredients:
2 (6-8 inch) tortillas
150g extra firm tofu (about half a block), thinly sliced
150g brown button mushrooms (a handful), sliced
Handful of baby spinach
Small handful of shredded vegan cheese
Olive oil
Seasonings:
1 tsp cracked black pepper
½ tsp turmeric
Pinch of granulated onion
Pinch of granulated garlic
Pinch of chili flakes
Pinch of black salt
Optional Garnishes:
Diced green onion
Sriracha
Avocado
Instructions:
In a mixing bowl, gently toss the thinly sliced tofu with a drizzle of olive oil, turmeric, chili flakes, granulated garlic, and granulated onion until each slice is evenly coated. Set aside.
Heat a skillet over medium-high heat. Add a touch of cooking oil to the skillet and arrange the sliced mushrooms in a single layer. Sear and sauté the mushrooms for a couple of minutes until they develop a golden-brown hue around the edges. Push the mushrooms to one side of the skillet.
On the other side of the skillet, add the seasoned tofu slices. Cook for a few minutes until the tofu edges become delightfully crispy and golden. For a delightful eggy note, sprinkle a pinch of black salt over the tofu. Stir frequently to ensure even cooking.
Once the mushrooms and tofu are cooked to perfection, transfer them to a plate.
In the same skillet, place a generous handful of baby spinach. Stir and gently heat the spinach until it wilts. If needed, introduce a bit more olive oil and a pinch of salt to enhance the flavors. Transfer the wilted spinach to the plate with the cooked tofu and mushrooms.
Turn off the skillet's heat. Warm the tortillas in the skillet for a brief moment.
To craft the tortillas, distribute the cooked tofu, mushrooms, and spinach evenly over each tortilla. Sprinkle a modest portion of shredded vegan cheese on top.
Cover the skillet with a lid to allow the vegan cheese to melt gracefully for approximately one minute.
For an extra touch, adorn the tortillas with diced green onion, a drizzle of sriracha, and slices of creamy avocado.
#vegan #easymeal #tostadas
Crafting these crispy tortillas are a breeze, and the optional toppings you can add are endless. Make these your own and take this dish to new heights.
Savory Tortillas with Tofu, Mushroom & Spinach (Breakfast, Lunch or Dinner)
Ingredients:
2 (6-8 inch) tortillas
150g extra firm tofu (about half a block), thinly sliced
150g brown button mushrooms (a handful), sliced
Handful of baby spinach
Small handful of shredded vegan cheese
Olive oil
Seasonings:
1 tsp cracked black pepper
½ tsp turmeric
Pinch of granulated onion
Pinch of granulated garlic
Pinch of chili flakes
Pinch of black salt
Optional Garnishes:
Diced green onion
Sriracha
Avocado
Instructions:
In a mixing bowl, gently toss the thinly sliced tofu with a drizzle of olive oil, turmeric, chili flakes, granulated garlic, and granulated onion until each slice is evenly coated. Set aside.
Heat a skillet over medium-high heat. Add a touch of cooking oil to the skillet and arrange the sliced mushrooms in a single layer. Sear and sauté the mushrooms for a couple of minutes until they develop a golden-brown hue around the edges. Push the mushrooms to one side of the skillet.
On the other side of the skillet, add the seasoned tofu slices. Cook for a few minutes until the tofu edges become delightfully crispy and golden. For a delightful eggy note, sprinkle a pinch of black salt over the tofu. Stir frequently to ensure even cooking.
Once the mushrooms and tofu are cooked to perfection, transfer them to a plate.
In the same skillet, place a generous handful of baby spinach. Stir and gently heat the spinach until it wilts. If needed, introduce a bit more olive oil and a pinch of salt to enhance the flavors. Transfer the wilted spinach to the plate with the cooked tofu and mushrooms.
Turn off the skillet's heat. Warm the tortillas in the skillet for a brief moment.
To craft the tortillas, distribute the cooked tofu, mushrooms, and spinach evenly over each tortilla. Sprinkle a modest portion of shredded vegan cheese on top.
Cover the skillet with a lid to allow the vegan cheese to melt gracefully for approximately one minute.
For an extra touch, adorn the tortillas with diced green onion, a drizzle of sriracha, and slices of creamy avocado.
#vegan #easymeal #tostadas
