TULSA, Okla. — Tofu Lentil Tinga
Tinga is simply a Puebloan crockery of chipotle, herb and bulb sauce, traditionally served connected crisp tostadas and finished with toppings similar crema, avocado, salsa, and/or shredded lettuce.
Ingredients:
- 1 lb steadfast tofu
- 1 7.5 ounce tin chipotle successful adobo sauce
- 1 tablespoonful canola oil
- 1 achromatic oregon reddish onion, thinly sliced
- 5-6 ail cloves, smashed and chopped
- 1 lb brown, greenish oregon reddish lentils, picked done and rinsed
- 2 15-ounce cans diced tomatoes (preferably occurrence roasted)
- 1 6-ounce tin herb paste (no brackish added)
- 1 caller oregon dried bay leaf
- 2 teaspoons dried oregano
- 2 teaspoons crushed cumin
- 1 quart h2o oregon low-sodium rootlike stock
- 10 ounces frozen corn, (or caller equivalent)
- Mexican-style crema oregon sour cream, for serving
- Sliced avocado, for serving
Directions:
- Drain liquid from tofu, pat tofu with insubstantial towels and spot successful a tiny mixing bowl. Mash with a fork until good crumbled. Set aside.
- Pour chipotles onto a cutting committee and chop well. (alternatively, mash successful a vessel with a fork) Set aside.
- Heat a ample crockery cookware oregon Dutch oven implicit mean heat. Add canola lipid and vigor until shimmering. Add bulb and ail and sauté until onions are wilted and substance is fragrant.
- Add tofu, lentils, canned tomatoes and paste, herbs and spices, and h2o oregon stock. Bring substance to a bubble, crook vigor to low, screen with a lid and let to navigator 25-30 minutes oregon until lentils are soft. If substance is excessively thin, simmer uncovered until substance becomes desired thickness.
- Stir successful maize and vigor through.
Serving suggestions: Serve tinga arsenic you would a vessel of chili oregon arsenic a taco oregon burrito. Top with salsa, sour cream, shredded lettuce, avocado oregon guacamole, and/or caller lime juice.
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