(For all ingredients, please use organic versions if available)
Tortillas1 cup white cornmeal
½ teaspoon salt
1 teaspoon oil
1 cup warm water
Tofu Sauté1 box soft tofu
2 medium tomatoes
1 medium onion, chopped
Salt
Black pepper
½ bunch cilantro, chopped
¼ tablespoon vegetarian
Worcestershire sauce
Gallo Pinto1 cup cooked rice
1 cup cooked beans (red or black)
1 small onion, chopped
½ red bell pepper chopped
Cilantro to taste, chopped
Hot chili pepper (optional)
¼ tablespoon vegetarian
Worcestershire sauce (optional)
Cumin to taste
Directions (to make tortillas)
- Pour white cornmeal in a bowl.
- Add water and salt and a little oil.
- Mix until the dough doesn’t stick to your hands.
- Make little balls with the dough. Then with 2 dinner plates, or a chopping board and non-stick paper, flatten the balls 1 centimeter thick.
- Add oil to a heated pan.
- Put the tortilla in the pan, and let it become golden. Flip it over to get it golden on both sides.
- Ready to serve.
Directions (to make tofu sauté)
- Heat a pan and add the oil.
- Add the onion and sauté until it becomes translucent.
- Add the other ingredients.
- Stir continuously for 3–5 minutes.
- Ready to serve.
Directions (for the gallo pinto)
- Heat the pan.
- Add the onion with a little oil until it turns translucent.
- Add the red bell pepper.
- Then add the beans, and stir for about 1 minute or until the water (from the beans) is absorbed.
- Add the rice and mix well.
- Add the vegetarian Worcestershire sauce and all the seasonings to taste.
- Leave it for a while. With the heat turned off, add the cilantro.
- Ready to serve!