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Tostones with Guacamole & Cumin Crusted Tofu

These tostones are great for a party as they can be served warm or at room temperature.


We suggest you use all organic ingredients when possible


2 plantains, peeled

1 tsp. Onion Powder

1 tsp. Garlic Powder

Salt & Pepper to taste

Cumin Crusted Tofu

1 block extra firm tofu, drained

1 tbsp. Extra virgin olive oil

1 tbsp. Onion Powder

1 tbsp. Garlic Powder

2 tsp. Cumin

Salt & Pepper to taste


2 Avocados

Handful of cilantro, chopped

Juice of 1 lime

1/2 medium red onion, diced

Salt & Pepper to taste

*Optional-1 jalapeño, diced


Set air-fryer to 400F.

Chop the plantain into 1-inch thick pieces.

Air-fry for 5-7 minutes or until golden brown. Remove from the air fryer.

In a small bowl, combine the seasoning mixture.

Place the plantains on a flat surface, such as a cutting board or baking sheet, and use the bottom of a glass to flatten them into tostones. Sprinkle the seasoning mixture on both sides.

Air-fry for another 5- 7 minutes, until crispy.

While the plantains are frying, dry the tofu off with a paper towel or two.

Cut the tofu into small cubes that will fit on the tostones.

Combine the olive oil and tofu seasoning in a medium bowl; toss the tofu cubes in the mixture to coat.

Place tofu in the fryer basket in an even layer; you may need to cook in multiple batches. Air-fry at 400F for 10-15 minutes.

Tip: Give the basket a shake half way through to ensure crispy texture.


Top each tostone with a bit of guac and a tofu cube. You can also top with pickled red onion for an extra kick and layer of flavor!

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