Mexican Black Bean and Spice-Rubbed Tofu Torta with Puerto Rican inspired Tostones
Burger and fries? Please. There is something tastier: The Torta. The Mexican sandwich. Usually made by taking a freshly baked roll, filling it with beans and protein and topping it off with fresh veggies like tomato and lettuce. For this version I decided to create a spiced-rubbed tofu as the main protein. Add a generous smear of black beans and an abundance of veggies and you got yourself a great looking sandwich.
And you know what complements a torta? Plantains! Plantains are the denser, starchier cousin of the familiar yellow banana. They make an appearance throughout Caribbean and Central American dishes and let me tell you it’s a good thing they do because they are delicious. Tostones are plantain rounds that are fried twice (because frying them once just isn’t enough) then sprinkled with salt. If there is any rub left over from the tofu use it to give the tostones a little kick. The end product becomes this sweet, salty, crispy-on-the-outside-creamy-on-the-inside pseudo French fry.