Ingredients
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3 tbsp vegetable oil
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1 small red onion, thinly sliced, divided
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3 cloves garlic, smashed and divided
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1 chipotle in adobo, finely chopped
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1 tbsp adobo sauce
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1/2 tsp ground cumin
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Kosher salt and freshly ground pepper
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1 14 oz block firm tofu, drained and crumbled (Substitute with ground turkey or ground chicken)
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2 medium ripe avocados, cut into 1-inch pieces, divided
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1/4 cup sour cream
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2 tbsp lime juice
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4.5 oz Bowery Crisp Leaf
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8 oz cherry tomatoes, halved
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1/2 cup Bowery Cilantro. leaves and tender stems
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1 oz Cotija cheese, crumbled
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Tortilla chips, for serving
Steps
1
Heat oil in a large skillet over medium high heat and add 1/2 sliced onion and 2 cloves garlic an cook, stirring frequently until the edges begin to brown, 3 to 4 minutes.
2
Add chipotle in adobo and sauce and cumin and season with salt and pepper and cook until the sauce is slightly thickened, about 30 seconds.
3
Add tofu and stir to coat in the onion mixture and cook, stirring frequently, until tofu is slightly browned and crisp on the edges, 5 to 6 minutes. Transfer to a bowl and set aside to cool slightly.
4
Combine 1 avocado, sour cream, lime juice, and remaining clove garlic to the bowl of a food processor or blender. Pulse to blend until smooth and with the processor running, add 1/2 cup water; season with salt and pepper.
5
Spread Crispy Leaf on a serving platter or individual bowls. Top with cherry tomatoes, cilantro, cotija, and remaining avocado and red onion. Crumble a handful of tortilla chips and serve with avocado dressing.
