HERE'S WHAT YOU'LL NEED:
- 5 Green Tomatoes**
- 1 Clove Garlic
- 1 Teaspoon Salt
- 1 Tablespoon Sugar
- 2 Fresh Roasted Ears of Corn - Roast over stove, then shuck the corn off the cob
- 2 Fresh Roasted Anaheim or Poblano Peppers
- 2 Jalepeno Peppers
- 1/2 Cup of Cilantro****
- 1 Bay Leaf
- 1/2 Med Onion
- 1/4 Cup Extra Virgin Olive Oil - or Coconut Oil
- The Juice of 1/2 a Lime
- 1 Package of Tofu - Well Drained
HERE'S THE HOW TO:
After the tofu has been drained in a hot pan with oil, slightly brown tofu. Set aside. Stove Roast your peppers and corn (see my sweating peppers blog for details) Boil Tomatoes in salted water until soft. Blend cooked tomatoes, garlic, salt, sugar and cilantro to a chunky texture. In the same pan you browned the tofu, sautee onions until translucent, add your chopped peppers. Add tomato mixture, roasted corn and bay leaf. If your sauce is too thick, add some of the water from the tomatoes you boiled. Bring to a boil, then reduce heat to a low flame. Add tofu and lime juice. Cook for another 5 minutes and serve.
** I Substitute Tomatillos for Green Tomatoes - Spanglish cooking is all about using fresh ingredients you can find in any grocery store. Since it may be hard to find tomatillos you can use green tomatoes then add the juice of a 1/2 a lime for the tartness you normally get from the tomatillo.
***By Roasting your corn and peppers over the stove, you create the smokey flavor that you find in authentic Mexican recipes. It really adds a depth of flavor. However, you can always use canned corn and chop your peppers and sautee with your onions.
****(Some people don't like Cilantro - Flat Leaf Parsley has a nice fresh peppery smell and is a nice substitute.)
*Image courtesy Flickr creative commons.