Tofu Tortas & Tostones with Mojo Dipping Sauce

Tofu Tortas & Tostones

with Mojo Dipping Sauce

40 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

A torta is a delicious type of Mexican sandwich made on a crunchy roll. In this gourmet, vegetarian torta dinner, we’re filling ours with pickled red onion, avocado, cilantro and seared tofu rubbed with a signature spice blend. And to give the sandwiches a savory crunch, we’re toasting them in a hot pan, using a heavy pot to flatten and evenly brown them. On the side, we’re serving a Latin American favorite, tostones—or smashed, twice-fried slices of green plantain—along with a garlicky dipping sauce known as mojo.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
Tofu Tortas & Tostones with Mojo Dipping Sauce
Title
time-saving
tips & techniques
How To: Peel Plantains
Red Onion
Cilantro
Torta Spice Blend
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

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.

Pickle the onion:
2 Pickle the onion:

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.

Cook the tofu:
3 Cook the tofu:

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.

Make the dipping sauce & sriracha mayo:
4 Make the dipping sauce & sriracha mayo:

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.

Make the tostones:
5 Make the tostones:

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.

Make the tortas & plate your dish:
6 Make the tortas & plate your dish:

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!

Tips from Home Chefs

Get Plans

Tofu Tortas & Tostones

Prepare the ingredients:
How To: Peel Plantains
1 Prepare the ingredients:

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.

2 Pickle the onion:

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.

Pickle the onion:
Cook the tofu:
3 Cook the tofu:

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.

4 Make the dipping sauce & sriracha mayo:

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.

Make the dipping sauce & sriracha mayo:
Make the tostones:
5 Make the tostones:

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.

6 Make the tortas & plate your dish:

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!

Make the tortas & plate your dish:
Browse Steps
1 of 6