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vegetarian tortilla stack
February 08, 2019
- ½ cup mango, chopped
- 1 teaspoon red onion, minced
- ½ cup tomato, chopped
- ¼ cup scallions, chopped
- Salt and pepper to taste
- 1 Mikey’s Grain-Free Tortilla
- ½ cup canola oil
- 1 tablespoon cornstarch
- 1 tablespoon carbonated water
1 small block extra-firm tofu, cubed
- 1 cup spinach or arugula
- 1 teaspoon fresh cilantro, chopped
- 1 teaspoon sriracha
Make mango salsa. In a small bowl, combine mango, red onion, tomato, scallion and a pinch of salt and pepper. Refrigerate at least 1 hour.
Bake tortilla. Heat oven to 350 F. Bake tortilla until browned (about 15 minutes).
Cook tofu. In a small pan over medium heat, heat canola oil. While oil heats, whisk together cornstarch and water in a small bowl. Toss tofu to coat completely. Brown tofu until golden, sautéing frequently.
Assemble stack. Layer baked tortilla with spinach or arugula and tofu. Top with the mango salsa and garnish with cilantro. Serve with sriracha.