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Podcast: The Culinary Institute of America
Episode: Molletes with Crumbled Tofu, Refried Black Beans, Salsa Fresca, and Crema
Description: These delicious Molletes are like Mexican open-faced sandwiches, but made with a plant-based twist. Chef Toni Sakaguchi from The Culinary Institute of America tops these Molletes with spicy crumbled tofu, refried black beans, salsa fresca and cilantro crema. For the plant-based protein, she uses Nasoya Plantspired’s Zesty Mexican Style Superfood Skillet. You will love this protein-packed, plant-based version of a Mexican classic!
Get the Molletes with Crumbled Tofu recipe here!