In celebration of Vegan MoFo, I’m doing a month of themed dinner party ideas! The theme for the second week is a pajama party!
Now that we’ve watched countless fluffy movies, had our fortunes told with a game of MASH, made some unusual prank calls, and have sprayed and teased our hair to impossible heights, it’s time for the spoooooky portion of the evening. Get out your trusty 8 ball to help with the following questions…
Are you ready to be amazed?
Will the results be terrifying?
Harumph. Will the results be terrifying?
Will a person named Mary be involved, who is by all accounts pretty, but still somewhat bloody?
Oh, it’s on. With our breath held in frightened anticipation, we’ll head to the bathroom, close the door, and stare into the mirror to chant, “Pretty bloody Mary. Pretty bloody Mary. Pretty bloody Mary.” In all of my years of trying this experiment, no one from the other side has ever scratched me on the face as was promised, but perhaps Mary was detained at another overnighter. That girl was in demand.
With unscathed faces, we move to the living room for a bit of levitation. First, using two fingers, we try to lift someone in the group who is sitting on a chair. With fingers under their armpits and knees, we’re unable to lift them. Then after chanting and putting all of our hands over their heads, one by one, being careful not to touch, and then removing them in order, in silence we go back to our positions, and in unison lift the person into the sky.
After taking turns being the person who gets lifted, surely we’ve worked up hunger for a proper breakfast. Just put your hands over your Southwestern Tofu Tostada, and then lift it with two fingers. (I recommend the forefinger and thumb.) Be amazed at how the sturdy, baked corn tortilla is light as a feather, but stiff as a board. Topped with a tofu scramble, avocado, salsa, and spices, could this mouthwatering breakfast be the answer to putting consistently-cranky Mary in a good mood?
Southwestern Tofu Tostada
- 1 teaspoon extra virgin olive oil + extra for brushing on tortillas
- 3 cloves garlic, minced
- ½ cup red onion, chopped small
- ½ cup red bell pepper, chopped small
- ½ cup yellow bell pepper, chopped small
- 2 leaves dinosaur (lacinato) kale, removed from rib & chopped small
- 1 14-ounce block firm or extra firm water-packed tofu, drained and quickly squeezed to remove excess water (No need for a full pressing, though)
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ¼ teaspoon turmeric
- 1-2 Tablespoons of nutritional yeast flakes (depending on preferences)
- ½ teaspoon hot sauce (or more if preferred)
- 4 soft corn tortillas
- Toppings: (Any or all of the following) Raw red onions, salsa, guacamole, jalapeno peppers, cilantro, vegetarian refried beans, Daiya cheddar cheese
Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
In a large skillet, bring to a medium heat and add extra virgin olive oil. Sauté garlic, red onion, red bell pepper, and yellow bell pepper until softened and fragrant, a few minutes. Add the kale and sauté for another minute or two. Crumble the tofu into the pan, completely combining it with the vegetables. Add the coriander, cumin, paprika, turmeric, nutritional yeast flakes, and hot sauce. Cook until warmed through, about 5-7 minutes. (If the tofu begins to stick, add a tablespoon or two of water to the pan.)
Lightly brush extra virgin olive oil on both sides of the four corn tortillas. Put the tortillas on the parchment paper-lined baking sheet and bake for five minutes on one side. Flip the tortillas and continue baking for another 5-8 minutes, until crisp but not burnt.
If using vegetarian refried beans, smear warmed beans onto each tortilla. Top with tofu scramble and your favorite toppings.
Note: As a time saver, feel free to use packaged tostadas instead of baking the corn tortillas. Simply warm them in the oven briefly before topping with the tofu scramble and other toppings.