What Is Chile Colorado?
Chile colorado is a Sonoran red chile sauce made from rehydrated dried red chiles garlic, Mexican oregano, and vinegar. It’s one of the foundational sauces of Sonoran cooking. “Colorado” means red in Spanish and this sauce is indeed a deep red.Why Crispy Tofu?
The tofu is fried until crispy, then added to the chile colorado sauce at the end, so it stays firm. The Maggi seasoning adds a savory umami note that is structurally similar to the Maillard reaction produces in braised beef.What’s Up With That Olive Garnish?
Pimento-stuffed green olives are a traditional Sonoran tostada topping that surprises most people encountering it for the first time. Olives appear throughout Sonoran cooking as a legacy of Spanish culinary influence. They add a briny, slightly acidic note that cuts through the richness of the chile colorado sauce and the creaminess of the queso fresco.
Servings: 8 -10
Recipe for vegan Chile Colorado tostadas made with crispy tofu in a flavorful red chile sauce.
Ingredients
For the Crispy Tofu
- 2 10-ounce packages firm or extra firm tofu preferably Hodo
- 2 tablespoons safflower or avocado oil
- 1 teaspoon Maggi seasoning or soy sauce
- 1 teaspoon rice wine or Chinese black vinegar
For the Chile Colorado
- 1 14-ounce container frozen red chile puree, or 2 cups red enchilada sauce
- 2 tablespoons olive oil
- 4 garlic cloves minced
- 3 tablespoons all-purpose or almond flour
- 1 tablespoon Mexican oregano
- ½ teaspoon sea salt
- 1 tablespoon red wine vinegar
- 1 teaspoon Worcestershire sauce
- 1 teaspoon vegetable bouillon preferably Better Than Bouillon
- ⅛ teaspoon Adobo seasoning
For Serving
- 8-10 prepared tostada shells
- 2 cups Queso Fresco or other shredded white Mexican cheese preferably Cacique
- ½ cup chopped green onions
- ¼ cup sliced radishes
Instructions
- Drain the tofu and wrap in a paper towel. Microwave for 60 seconds. Unwrap and cut into 1-inch pieces.2 10-ounce packages firm or extra firm tofu
- Heat 2 tablespoons of safflower or avocado oil in a large heavy bottomed skillet over medium-high heat until starting to sizzle (cast iron works great for this). Arrange the tofu pieces in the pan so that one side of each piece is in contact with the bottom of the pan. Fry for 4 minutes or until browned on the bottom. Then flip all of the pieces and sprinkle with Maggi seasoning or soy sauce and either rice wine or Chinese black vinegar. Cook for another 4 minutes or until each piece is brown and crispy. Remove from the pan and let drain on paper towels. (Some pieces will brown faster than others so remove them first.)2 10-ounce packages firm or extra firm tofu, 2 tablespoons safflower or avocado oil, 1 teaspoon Maggi seasoning or soy sauce, 1 teaspoon rice wine or Chinese black vinegar
- Wipe down the pan and return it to medium heat. Add two tablespoons of olive oil.
- Run the container of chile puree under hot water to defrost it slightly. Remove the partially frozen disc of chile puree from its container and place it on one side of the pan. Add the prepared tofu to the other side of the pan, and saute for 10 minutes or until the chile is totally liquefied. Reduce the heat to medium-low, stir in the rest of the ingredients, cover, and simmer for 15-20 minutes. Keep warm1 14-ounce container frozen red chile puree, or 2 cups red enchilada sauce
- When ready to serve, place one or two tostada shells on each serving plate and spoon some of the warmed Chile Colorado over the top. Sprinkle with the cheese, green onions, and a few green olives and radish slices and serve.8-10 prepared tostada shells
Notes
Looking for vegan queso fresco? Try this one from Forager Project.
Hungry for More? Buy the Unofficial Elf Cookbook, The Unofficial Yellowstone Cookbook and the Taste of Tucson Cookbook!
