Vegan Queso Fundido

This is my vegan take on queso fundido, a skillet of gooey molten cheese that’s always a crowd fave. Here, the pre-pressed tofu gets really crumbly when you fry and press on it. Then as the tofu simmers in the tomato sauce, it softens up. The sauce is garnished with a handful of fresh basil—that combo may seem more Italian than Mexican but this is how my mom makes her queso, and I’ve always loved the fl avors.

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Step 1

On a cutting board, stand the tofu on one of its long sides. Slice in thirds straight down from the top to create three slabs, each about 1 inch thick. Lay these slabs fl at and slice each in thirds from the top.

Step 2

You should have nine pieces of tofu, each measuring about 1 by 1½ by 3 inches.

Step 3

Warm a large cast-iron skillet over high heat for 3 to 4 minutes, then turn the heat to medium. After 1 minute, add the avocado oil and let warm. Add the tofu, spacing the slices apart, and fry, pressing on them, until golden brown, about 5 minutes per side. Transfer to a plate and set aside.

Step 4

Meanwhile, bring a medium saucepan of water to a boil. Using a paring knife, score a shallow X on the bottom of each tomato. Fill a large bowl with ice and water; set aside.

Step 5

Working with one tomato at a time, place each in the boiling water until the skin at the X starts to peel, about 30 seconds. Using a spider or slotted spoon, transfer the tomato to the prepared ice bath and let cool. Peel the tomatoes and halve. Discard the peels.

Step 6

In a high-powered blender, combine the tomatoes, garlic, vinegar, pink salt, and pepper and roughly blend on medium-low speed until smooth, 15 to 20 seconds. Do not overblend, or it will change the f l avor.

Step 7

In a large stainless-steel skillet over medium heat, combine the sauce and tofu and bring to a simmer. Simmer until the sauce thickens and the tofu becomes reddish orange, 15 to 20 minutes.

Step 8

Serve the tofu garnished with the basil, with a side of rice and beans.