Tostones are a Caribbean staple that can be filled with anything, but are often filled with ground beef or chicken. Tempeh is a wonderful substitute for ground beef, especially when you season it liberally with aromatic spices, as in this recipe. Abuela’s Plant-Based Kitchen cook book
do you want:
For the filling:
1 tablespoon olive oil
2 tablespoons Sofrito
2 tbsp tomato paste
1 tablespoon adobo seasoning
Half a tablespoon of dressing
½ teaspoon dried oregano
1 (8-ounce) block tempeh, cut into 1-inch cubes
½ cup of water
2 teaspoons capers
¼ teaspoon salt
¼ teaspoon black pepper
For the plantain cup:
3 cups olive oil, for frying
2 green bananas, peeled and cut into 3-inch rounds
Serving:
Avocado chunks
pickled red onion
Fresh coriander leaves
what do you do:
- For the filling, heat oil in a pan over medium heat. Add the sofrito and tomato paste and fry for 1 to 2 minutes. Add the adobo, sago, and oregano and continue to cook for 1 to 2 minutes more. Add the tempeh, water, capers, salt and pepper and combine.
- Bring the tempeh mixture to a boil. Once boiling, reduce the heat to a simmer, cover and let cook for 12 to 15 minutes or until the tempeh has absorbed all the flavor from the sauce. When ready, remove from heat and set aside.
- For the plantain cups, in a large skillet over high heat, heat oil. Fry the bananas for 1 to 2 minutes or until lightly browned. When browned, remove from oil and place on a paper towel-lined plate.
- Carefully press down on each plantain to make small cups. Place back in the hot oil to fry for another 3 to 4 minutes or until golden brown. Remove from oil and place back on plate.
- Stuff each plantain cup with tempeh filling and top with avocado chunks, pickled red onion and fresh cilantro.