What happened to crispy tacos and tostadas? The taco food craze is all about the soft tortilla, which I’m loving, don’t get my wrong, but I do miss the crunch of the hard shell. Inspired by seasonal produce and the warming day, I got busy on an indoor grilling session. Grilled, brown sugar-coated oranges add sweetness, and complement spicy chipotle peppers in a marinade/sauce for grilled tofu and veggies.
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Servings: 4 (2 tostadas)
Time: About 20 minutes active; 45 minutes total
Grilled Orange Chipotle Sauce
2 large oranges, halved
1 tablespoon brown sugar
1 tablespoon Dijon mustard
1 chipotle pepper with 1 tablespoon of the canned sauce
2 garlic cloves
Tofu and Veggies
14 ounce package extra firm tofu
1 medium red onion, sliced
3 large carrots, peeled, halved in both directions
1 tablespoon honey
1 teaspoon dried oregano
1/2 teaspoon salt and pepper, each
2 garlic cloves, minced
1/2 lime, juiced
8 tostadas or taco shells
1. Heat grill pan over medium heat and spray with cooking spray. Rub the brown sugar into the orange halves and grill, cut side down, for 3-4 minutes. Remove and let cool, but keep grill hot.
2. Meanwhile, juice oranges, strain and add to a food processor. Add mustard, chipotle with its sauce, and garlic as well. Puree until smooth, and then pour into a small casserole or other baking dish.
3. Remove excess water from tofu by laying it on several layers of paper towels. Then cut horizontally and then in 1/4″ slices. Gently lay the slices in the sauce and let marinate 20 minutes.
4. Meanwhile, drizzle honey, oregano, salt and pepper over the onion and carrots. Respray the grill pan and grill the veggies—onions about 3 minutes per side and carrots about 7 minutes per side. Remove and let cool, but keep the grill pan hot.
5. Mash the avocado with the garlic and lime juice and set aside.
6. Finally, grill the tofu about 4-5 minutes per side. Save the marinade.
7. To assemble, lay one tostada on a plate. Spread 1 tablespoon avocado mixture across the tostada. Top with carrots, onions then tofu. Sprinkle with cheese and extra marinade. Serve warm or at room temperature.
Writer Bio: Adrienne D. Capps loves food AND is a vegetarian! These things are not mutually exclusive in her world. She is passionate about eating, drinking, cooking, teaching, reading about food and growing food. Her goal with her food blog, Vegetarianized.com, is to open up the world of vegetarian cooking and eating to the veg-friendly and the veg-curious in an accessible way. She promises never to try to convert or make you feel guilty—just that eating less meat can be part of a healthy, fun and, above all, tasty lifestyle.