Tostones are a Caribbean staple that may be full of something, however most frequently they’re full of floor beef or rooster. Tempeh is an incredible substitute for floor beef, particularly if you season it closely with fragrant spices, reminiscent of on this recipe from the Abuela’s Plant-Based mostly Kitchen cookbook.
What you want:
For the filling:
1 tablespoon olive oil
2 tablespoons Sofrito
2 tablespoons tomato paste
1 tablespoon Adobo seasoning
½ tablespoon Sazón
½ teaspoon dried oregano
1 (8-ounce) block tempeh, lower into 1-inch cubes
½ cup water
2 teaspoons capers
¼ teaspoon salt
¼ teaspoon black pepper
For the plantain cups:
3 cups olive oil, for frying
2 inexperienced plantains, peeled and lower into 3-inch rounds
To Serve:
Avocado chunks
Pickled crimson onion
Contemporary cilantro
What you do:
- For the filling, in a pan over medium warmth, heat oil. Add sofrito and tomato paste and sauté for 1 to 2 minutes. Add adobo, sazón, and oregano and proceed to cook dinner for 1 to 2 extra minutes. Add tempeh, water, capers, salt, and pepper and mix.
- Carry tempeh combination to a boil. As soon as boiling, cut back warmth to simmer, cowl, and let cook dinner for 12 to fifteen minutes or till tempeh has absorbed all flavors from sauce. As soon as prepared, take away from warmth and put aside.
- For the plantain cups, in a big skillet over excessive warmth, heat oil. Fry plantains for 1 to 2 minutes, or till frivolously browned. As soon as browned, take away from oil and place on a paper towel-lined plate.
- Rigorously press down on every plantain to kind small cups. Place again in scorching oil to fry for about 3 to 4 extra minutes, or till golden brown. Take away from oil and place again on plate.
- Stuff every plantain cup with tempeh filling and prime with avocado chunks, pickled crimson onion, and contemporary cilantro.
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