INGREDIENTS (serves 4)
- 1 Block of firm tofu, drained well and cut into 1/4" or 1/2" cutlets
- Spike Seasoning (a must!)
- 8 Corn tortillas
- Oil for frying
- 1 can of El Pato tomato sauce (15 oz)--also a must!
- Cilantro, for garnish
- Sliced avocados, for garnish
Season the tofu on both sides with Spike seasoning. Heat some oil in a skillet over medium heat and pan-fry tofu for a few minutes (you want it nicely browned) then flip tofu and pan-fry on other side. Set aside and keep warm.
In a sauce pan wide enough to fit a tortilla, add the El Pato tomato sauce and heat to a simmer, then keep it on low heat.
Clean out skillet where you fried the tofu and add about 1/2" of oil and heat on medium-high. Once oil is bubbly, add a tortilla and fry for 30 seconds, flip over and fry for 20 more seconds. Them quickly place tortilla into the tomato sauce and dip it in just to coat on both sides, then set aside on another plate. Continue this process with remaining tortillas, working quickly, if possible.
To serve, place two crisp tortillas in each plate, then top with a tofu slice/cutlet. Drizzle a bit of the remaining tomato sauce, and garnish with cilantro and avocados.