Pollo Saltado

(Vegan)

By Carrie Gray

(Serves: 4 - 6)

• 1 package of seasoned frozen French fries and bake according to directions. Do this first because it takes the longest. You want them crispy.
• 1 lb. box firm tofu - drained. Slice and then make into ¼ inch match stick size pieces, 1 - 1½ inches long.
• 1 large red onion - sliced
• ½ bunch cilantro - chopped

Green sauce

• 1 bunch of cilantro
• ½ white onion
• 3 cloves garlic
• 1 Tbs. cumin
• 2 shakes of pepper
• ½ tsp. garlic salt
• 1 ripe avocado
• 1 jalapeno ( or 2 if you like it hot)
• 1 C. water
• 2 Tbs. red wine vinegar

Blend all ingredients in a blender till smooth. Consistency should be thick. This sauce tops the finished product.

Sauce for the pollo saltado

• 3 Tbs. cumin
• ½ tsp. garlic salt
• 2 shakes of black pepper
• 2 Tbs. soy sauce
• 2 Tbs. red wine vinegar
• 1 Tbs. oil
• 1/3 C. water
• 2 Tbs. Green sauce

In a small mixing bowl mix the above ingredients. Marinate the sliced tofu in the sauce for 2-3 hrs. if you have time.

Sauté the sliced red onion till slightly tender and add the tofu pieces and the pollo saltado sauce and sauté for a 3-5 minutes. Add the baked French fries and ½ bunch chopped cilantro. Mix and cook for an additional minute. Serve over Jasmin brown rice and drizzle with the green sauce to taste.