During the holidays we always have at least one type of flavor of tamales and at times we even buy them from our neighbors. For some reason when tamales are being made we tend to make dozens and I mean dozens. Our next door neighbor is always making conchas and/or tamales for the holidays and offers to make extra and we pay her for the goodies. This year I’m bringing 2 dozen tamales and that is nowhere near enough but I think everyone will love these plant based tamales filled with HODO adobo Mexican crumbles. Usually Tamales are a great way to connect with the family, we assemble a line and every person that is helping is either prepping salsa, prepping the filling, prepping the masa, and the corn husks or in this case the plantain leaves. We all talk about the latest chisme (news) or the recipes that we are all bringing to the table. My mother always believed that family can be chosen, I have aunts/cousins that aren't related by blood but I still call them Tia’s/Primos just because that's how we grew up. This new tamales recipe is going to be a hit with all the plant based goodness.
Grab the newly launched Adobo Mexican Crumbles nationwide at Whole Foods. They have 13 g of protein per serving and are vegan, gluten free, and great for vegans and flexitarians alike. These crumbles are super meaty, and would make a wonderful addition to your next taco night, too. Hodo uses USDA Organic, whole food ingredients that are minimally processed, including 100% USDA Organic, Non-GMO, soybeans. They’re also an awesome source of calcium and fiber.
Cooking Time: 2 hours
Prep Time: 30 minutes
Makes 24-26 tamales
Ingredients
Adobo Filling
2 packets of HODO adobo mexican crumbles
5 large roma tomatoes
½ of a yellow onion
8 garlic cloves
2 tbsp avocado oil
Pinch sea salt
Masa Dough
4 cups masa harina
1 cup avocado oil
2 cups warm water
4 tsp adobo all purpose seasoning
2 tsp baking powder
½ tsp sea salt
Accompaniments
Plantain leaves, cut into rectangles
Green Salsa or any of your choosing
Vegan plain Crema
Directions
On a non-stick pan add oil, heat to medium, and the two packets of adobo mexican crumbles, cook and stir until the tofu becomes semi crispy, takes 5-7 minutes. Then lower heat, then just blend tomatoes, onion, garlic, and sea salt until smooth, takes about 45 secs. Add tomato sauce in the same pan as the tofu then bring heat to medium, let this simmer for 10-14 minutes. Periodically check on the tofu so it doesn't stick while you're prepping the pasa.
To prepare the masa dough, mix all dry ingredients into a large bowl, then add oil, mix well with hands or spatula. Then add water, but slowly, a ½-cup at a time. Depending on how dry or old your maseca is, that’s how you determine how much water your dough will need. The masa dough should be more like mushy Play-Doh, but spreadable. Set aside.
Then fill a kettle with water and let it boil, while that is heating up, cut plantain leaves into 6 X 10 inches and they do not have to be perfectly that size.Clean the plantain leaves with water. If your sink is clean or you have a large dish tray that fit the plantain leaves add them in with the boiling hot water, so the plantain leaves soften up and are easier to manage. Takes about 30 sec in the water. Seti aside.
Then grab a bit of the masa mixture, maybe about a large ice cream scooper worth, I just used a spatula and eyeballed it. Spread using a spoon or your hands by making a circular type of shape, then add about 1 ½ tbsp of filling, then roll up the plantain leaf, and fold the side in. You can check out a video on my Instagram. Then place them into a steamer with water or vegetable broth for that extra flavor. Steam for 1 hour and 30 minutes.
Serve with your favorite salsa and crema. Provecho
Tips
To make vegan crema either buy my cookbook Provecho and find the recipe there or just mix 1/3 cup of a store bought cream cheese with equal parts water to make a vegan plain “crema”
The plantain leaves are huge and it really doesn't matter the size of the plantain levees, they don't have to measure out perfectly to 6 inches by 10 inches, some of my cuts were smaller and I just made smaller tamales.
