Pan-Seared Tofu With Tortilla Crust and Tomato-Tortilla Sauce

Tortillas are one of the great foods of the galaxy, and we will celebrate corn tortilla chips as the main theme of this Mexican tofu dish. The crushed tortillas give texture to the encrusted tofu and the tortillas cooked into the sauce add a great dimension of flavor while serving as a thickener. 

1 1/2 tbsp Canola oil
1/2 cup Chopped onion
1 clove Garlic (crushed)
6 Plum tomatoes (roughly chopped)
2 tsp Latin spice blend
1/2 cup Tortilla chips (crushed or torn)
2 cups Vegetable stock
1/2 tsp Salt
1/2 tsp Pepper
1/2 tsp Ground or whole cumin
1 Chipotle (optional)
1 Jalapeno (optional)
16 oz Block of tofu cut into 3 equal slabs
2-3 tbsp Canola or olive oil for searing tofu
2 cups Tortilla chips (crushed in a food processor)

In a saucepan, heat the 1/2 tablespoon of oil for the sauce over medium-high heat until it is gently rippling.

Add the onion and garlic and brown lightly for about 3 to 5 minutes.

Next add the tomatoes, spice blend, 1/2 cup of tortillas, vegetable stock, salt, pepper and cumin.

Let the sauce simmer on medium for 5 minutes, then remove from heat.

Let the sauce cool slightly, then puree in a blender.

Pan-sear the tofu.

When done, remove tofu from the pan and in a mixing bowl toss with the crushed tortilla crumbs.

Serve tofu on top of the sauce and sprinkle extra crumbs on top if the mixture isn't sticking well enough.