Tofu Tortas & Tostones

Wash and dry the fresh produce. Peel, halve and thinly slice the onion. Drain the tofu and pat dry with paper towels; halve horizontally, then cut crosswise into 4 pieces. Peel and mince the garlic; smash with the side of your knife until it resembles a paste (or use a zester). Peel the plantain; cut into 1½-inch-thick rounds. Halve the rolls. Pit, peel and thinly slice the avocado; place in a bowl with a splash of the vinegar. Pick the cilantro off the stems; discard the stems.

Place the onion in a heatproof bowl. In a small pot, combine ½ cup of water and the remaining vinegar; season with salt and pepper. Heat to boiling on high. Once boiling, carefully pour into the bowl of onion. Set aside to pickle, stirring occasionally, for at least 10 minutes.

While the onion pickles, season the tofu with salt, pepper and as much of the spice blend as you’d like, depending on how spicy you’d like the dish to be. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the seasoned tofu and cook 3 to 4 minutes per side, or until browned. Transfer to a paper towel-lined plate. Wipe out the pan.

While the tofu cooks, in a small bowl, combine half the garlic paste and 2 tablespoons of olive oil; season with salt and pepper to taste. Set aside. In a separate small bowl, combine the mayonnaise, remaining garlic paste and as much of the sriracha as you’d like, depending on how spicy you’d like the mayo to be; season with salt and pepper to taste.

In the pan used to cook the tofu, heat a thin layer of oil on medium-high until hot. Add the plantain in a single, even layer; season with salt and pepper. Cook 3 to 4 minutes per side, or until golden brown. Turn off the heat. Transfer the cooked plantain to a clean, dry work surface (reserving the oil in the pan). Carefully smash each piece with the flat side of your knife (or the bottom of a small pot or pan). Return the smashed plantain to the pan and cook on medium-high 2 to 3 minutes per side, or until browned and crispy. Transfer to a paper towel-lined plate and immediately season with salt. Carefully discard any excess oil and wipe out the pan.

Place the rolls on a clean, dry work surface. Spread some of the sriracha mayo onto each roll half. Divide the cooked tofu, avocado, cilantro and as much of the pickled onion as you’d like (draining before adding) between the roll bottoms; season with salt and pepper. Top with the roll tops. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the tortas; place a heavy pot on top. Toast, occasionally pressing down on the pot, 3 to 5 minutes per side, or until browned. Transfer to a cutting board. Cut each toasted torta in half; divide between 2 plates. Serve with the tostones and dipping sauce. Enjoy!