Colorado means “red” in Spanish, and this vegan Chile Colorado is indeed a deep, vivid red.
Servings: 8 -10
I replaced the beef with crispy tofu, which adds just the right amount of heft and bite, and served it on crunchy baked tostada shells topped with Queso Fresco, scallions, radish and sliced pimento-stuffed olives.. This recipe was vegan-ized from the beef version published in my cookbook, Taste of Tucson.
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
- 1/2 teaspoon sea salt
- 1 tablespoon red wine vinegar
- 1 teaspoon Worcestershire sauce
- 1 teaspoon vegetable bouillon preferably Better Than Bouillon
- 1/8 teaspoon Adobo seasoning
- 8-10 prepared tostada shells
- 2 cups Queso Fresco or other shredded white Mexican cheese preferably Cacique
- 1/2 cup chopped green onions
- 1/4 cup sliced radishes
- 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
Looking for vegan queso fresco? Try this one from Forager Project.
Hungry for More?Buy the Unofficial Yellowstone Cookbook and the Taste of Tucson Cookbook!