NUTRITION

SERVINGS

INGREDIENTS

6 tbsp Masa Harina

0.25 cup Warm water

1 tsp Avocado oil

0.25 tsp Sea salt

4 tbsp Black beans

6.5 oz Firm tofu

1 medium Poblano pepper

5 tbsp Nutritional yeast

0.5 tsp Ground cumin

0.5 tsp Garlic powder

0.5 tsp Onion powder

6 piece Corn husks

PREPARATION

• 1

  Soak the corn husks in a large bowl of hot water for 30 minutes until they are soft and pliable.

• 2

  Roast the poblano pepper over a gas flame or under the broiler until the skin is charred, then steam in a covered bowl for 10 minutes before peeling, seeding, and dicing.

• 3

  In a mixing bowl, whisk together the masa harina and sea salt, then stir in the avocado oil and warm water until a smooth, spreadable dough forms.

• 4

  In a separate bowl, lightly mash the black beans and mix with the crumbled firm tofu, diced poblano, nutritional yeast, ground cumin, garlic powder, and onion powder.

• 5

  Lay a corn husk flat on a clean surface and spread about 1.5 tablespoons of the masa dough in the center, leaving a 2-inch border at the bottom and sides.

• 6

  Spoon a portion of the bean and tofu filling onto the center of the masa dough.

• 7

  Fold the long sides of the husk inward so the masa completely surrounds the filling, then fold the bottom tail upward to seal.

• 8

  Place the tamales vertically in a steamer basket with the open ends facing up and steam for 45 minutes until the dough is firm and pulls away easily from the husk.