Tampico Timbales
- Makes : 3 dozen mini timbales
- Servings : 12
While tofu is definitively atypical of Mexican cuisine, it can easily adapt to the familiar south-of-the-border flavors. A unique entrée or side dish with alluring appeal, these little timbales are so irresistible they just might compel the tofu skeptic into tasting. One small sample is sufficient to make another tofu convert.
Ingredients
- 1/2 cup (120 ml) minced sweet onions
- 1/2 cup (120 ml) whole kernel corn, drained
- 1/4 cup (60 ml) canned diced mild green chiles
- 1 pound (450 g) extra firm tofu
- 1/2 cup (120 ml) medium-spiced red or green salsa
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1/3 cup (80 ml) prepared or homemade guacamole
- 2 red chiles
Directions
Step 1
Preheat oven to 350° (Gas Mark 4) and line two 6-section muffin tins with paper baking cups.
Step 2
Combine the onions, corn, and green chiles in a medium bowl and set aside.
Step 3
Puree the tofu, salsa, chili powder, cumin, coriander, and salt in the food processor. Scrape down the sides of the workbowl and process until all the ingredients are thoroughly incorporated.
Step 4
Transfer the tofu mixture to the bowl with the onions and stir well to distribute the ingredients evenly.
Step 5
Spoon the timbale mixture into the prepared muffin tins and bake at 350 degrees (Gas Mark 4) for 30 to 35 minutes or until the timbales are firm and lightly browned on top.
Step 6
Invert the timbales onto a lettuce-lined dish, carefully remove the paper baking cups, and garnish the tops with a dollop of guacamole. Slice the red chiles into rings and top each guacamole dollop with a red crown.
Notes
The timbales can be prepared a day ahead and simply covered with aluminum foil and reheated at 350° (Gas Mark 4) for 12 to 15 minutes.
The timbales can also double as an appetizer by baking them in three 12-section mini-muffin pans at 350° (Gas mark 4) for 20 to 25 minutes. Serve them as finger food with a dollop of guacamole on the top.
Reprinted with permission from Zel Allen of Vegetarians in Paradise.
Photograph © Vegetarians in Paradise.
