Molletes with Crumbled Tofu, Refried Black Beans, Salsa Fresca and Crema
These delicious Molletes are like Mexican open-faced sandwiches, but made with a plant-based twist. Chef Toni Sakaguchi from The Culinary Institute of America tops these Molletes with spicy crumbled tofu, refried black beans, salsa fresca and cilantro crema. For the plant-based protein, she uses Nasoya Plantspired’s Zesty Mexican Style Superfood Skillet. You will love this protein-packed, plant-based version of a Mexican classic! Find the video, recipe, and printable recipe PDF below!
Yield: 8 Portions
Method
Preheat a griddle or comal. Brush the cut side of the bread with extra virgin olive oil and place the bread cut side down on the griddle. Once browned, wipe a piece of garlic on the cut side.
Combine the cheeses. Set aside.
Heat the black bean puree and set aside.
Heat a sauté pan over medium high heat. Once hot, add the Mexican Tofu Skillet. Sauté until warmed through and slightly caramelized. Stir in the chopped cilantro.
To Assemble: Spread a thin layer of beans on the cut side of the bread. Top with cheese. Place in a hot oven or under the broiler to melt the cheese.
Place a spoonful of the Mexican Tofu Skillet on top of the cheese.
Place a couple of spoons of the Cherry Tomato Pico de Gallo.
Drizzle with Cilantro Crema and garnish with cilantro.
Ingredients
4 ea., Bollilo, cut in half lengthwise
as needed, Extra virgin olive oil
1 ea., Garlic clove, peeled
1 cup, Queso Chihuahua or Monterey Jack grated
¼ cup, Queso cotija, grated
2 cups, Black Bean Puree (recipe follows)
4 cups, Mexican Tofu Skillet
1 Tbsp., Cilantro, chopped
1 cup, Cherry Tomato Pico de Gallo (recipe follows)
¼ cup, Cilantro Crema (recipe follows)
¼ cup, Cilantro leaves
Black Bean Purée
Yield: 1 Pint
Ingredients
¼ cup, Canola oil
1 cup, Onions, diced
2 ea., Serrano chiles, stem removed, diced
½ lb., Black beans, cooked
½ cup or as needed, Liquid from cooked beans or water
as needed, Salt
as needed, Black pepper, ground
Method
Heat the oil in a frying pan, add the onions and chiles, cook over medium heat until caramelized.
Add the beans and liquid, bring to a simmer. Cook for 10 minutes for the flavors to meld. Place in a food processor and process until smooth. Adjust seasoning with salt and pepper.
Cherry Tomato Pico de Gallo
Yield: 2 cups
Ingredients
1 cup, Cherry tomatoes, cut in halves or quarter
2 Tbsp., Red onions, small dice, rinsed
2 Tbsp., Cilantro, chopped
1 ea., Serrano chile, minced
2 Tbsp., Lime juice
as needed, Salt
as needed, Ground black pepper
Method
Combine all ingredients in a bowl. Gently mix.
Cilantro Crema
Yield: 1 cup
Ingredients
¾ cup, Crema Mexicana
¼ cup, Cilantro, leaves and stems, chopped
1 Tbsp., Lime juice
as needed, Salt
as needed, Ground black pepper
Method
Combine all ingredients in a blender. Blend until smooth.
This recipe and video were produced by The Culinary Institute of America as an industry service,
thanks to the sponsorship and support of Nasoya and Pulmuone.
