Tempeh-Filled Plantain Cups (Tostones Rellenos) | VegNews

Ingredients

• For the filling: 
• 1 tablespoon olive oil 
• 2 tablespoons
• sofrito
•  
• 2 tablespoons tomato paste 
• 1 tablespoon Adobo seasoning
• ½ tablespoon Sazón 
• ½ teaspoon dried oregano 
• 1 (8-ounce) block tempeh
• , cut into 1-inch cubes 
• ½ cup water 
• 2 teaspoons capers 
• ¼ teaspoon salt
• ¼ teaspoon black pepper 
• For the plantain cups:
• 3 cups olive oil, for frying 
• 2 green plantains, peeled and cut into 3-inch rounds 
• To Serve:
• Avocado chunks 
• Pickled red onion 
• Fresh cilantro