Lime Tofu and Spicy Sweet Potato Hash Tostadas with Avocado Crema

I've decided to use three very easy staple recipes together to make a very flavorful, restaurant quality first coarse.  Each one of these recipes are perfect on their own but by layering flavors and using different techniques to combine different flavors, textures and temperatures make this first course amazing.
I fried my own corn tortilla rounds for this but store bought is fine too.  This would also make a delicious brunch main course by swapping out the fried corn tortilla round for some warmed tortillas to make into tacos or burritos.  I've also stuffed the tofu and sweet potato hash into a grilled poblano pepper for simple but elegant main course.  

Lime Tofu and Spicy Sweet Potato Hash Tostadas with Avocado Crema


Spicy Sweet Potato Hash
  • ¼ Cup Canola Oil
  • 1 Small White Onion, Diced
  • 2 Whole Cloves Garlic, Minced
  • 1 tsp. Salt
  • 1 tsp. Cumin
  • ½ tsp Chile Powder
  • Pepper To Taste
  • 2 Whole Medium Sized Sweet Potatoes, Peeled and Diced Into ½ Inch Cubes
  • 1 Whole Red Bell Pepper, Diced
  • ½-1 Whole Jalapeno, Seeds Removed and Diced
  • 1 Whole Chipotle in Adobo, Minced
  • ½ Cup Chopped Fresh Cilantro (Optional)

Lime Tofu
  • 1 (12 oz) Package Extra Firm Tofu
  • 4 Tbsp. Canola Oil
  • Salt and Pepper To Taste
  • 1 Whole Lime, Juice and Zest

Avocado Crema
  • 1 Whole Ripe Avocado
  • ½ tsp. Salt
  • 2 Tbsp. Lime Juice

Spicy Sweet Potato Hash
  1. Heat canola oil in a large skillet over medium heat.
  2. Add white onion, garlic, salt cumin, chile powder and black pepper.  Stir to cover with oil and saute 5 minutes.  
  3. Add sweet potato, red bell pepper and jalapeno stirring to coat with onion mixture.  Add chopped chipotle and stir in.
  4. Cook 20 to 25 minutes until sweet potatoes are cooked through and golden.
  5. Fold in fresh cilantro.

Lime Tofu
  1. Drain tofu in colander to remove excess water, cut into ½ inch cubes.
  2. In a cast iron skillet on medium high add canola oil, heat until hot then add tofu cubes.  Lightly coat with oil then leave in pan without moving so tofu gets nice crispy crust, about five minutes.
  3. Then gently stir to crisp other sides.  
  4. After tofu is cooked through add salt and pepper to taste and juice of lime and zest.
  5. Serve immediately.

Avocado Crema

  1. With a stick blender add avocado, salt and lime juice in a bowl with high sides.  Blend until smooth and creamy.  Cover with plastic wrap until ready to use.  
  2. Best if made last minute.
Spicy Sweet Potato Hash

Lime Tofu

Tortilla Rounds


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