Tofu Saltado

The Plantastic Vegan

I'm a Vegan trying hard to eat a Whole Food Plant Based No Oil diet. I like to try different bloggers recipes.

subheading: Aji Sauce:

¼ head iceberg lettuce or just a couple of Romaine leaves.

1 to 2 whole jalapeno, remove seeds unless you want extra heat. I leave the seeds in.

¼ cup Silken tofu, firm

2 tbsp lemon juice

1½ tsp EVOO

¼ of cilantro bush

¼ tsp salt

subheading: Soy Sauce Mixture:

2 tablespoons soy sauce

3 tablespoons red wine vinegar

2 teaspoons cumin

½ tsp Better than Bouillon base*

⅓ cup water

subheading: The Rest:

2 tsp extra virgin olive oil

1 red onion, sliced

3 roma tomatoes, thick slices

½ cup fresh cilantro, coarsely chopped

2 green onions, sliced

2 cups french fry cut potatoes

Tofu, pressed

I baked the fries earlier in the day, as it makes pan frying them much easier come supper time. I baked them at 450 for about 20 minutes, turning once.

Make the Aji sauce next, so it can sit in the fridge for a couple of hours. Put the ingredients in a blender and run until smooth. I put some seeds in there as well, as I like extra heat.

Mix the ingredients for the soy sauce mixture. Set aside.

Put some oil in a pan over medium-high heat. Fry the fries for 3 to 5 minutes (if previously cooked, longer if potatoes are raw or you used frozen store-bought french fries). Remove the fries set aside, leaving as much of the oil as possible in the pan. If there isn't enough, add just a little more. Not too much, though, you don't want it to be greasy and limp.

Put the onions in the pan and cook for about 3 minutes. I toff the tofu in here and give it a little fry and then remove it. It will suck up all the juice later if you leave it in the pan.

Add the tomatoes and cook for 1 minute.

Stir in the soy sauce mixture and fry for about 5 to 10 minutes until the liquid starts to be absorbed and thicken. Turn off the heat and add the fries, cilantro, and green onion and toss to mix.

Serve over rice and squirt the Aji sauce all over the top!

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