Molletes with tofu al pastor

Molletes with tofu al pastor with Primary Beans Organic Ojo de Cabra beans


This recipe was designed exclusively for our Toda la Familia kit by Todo Verde founder and NYT Cooking contributor, Jocelyn Ramirez. Our collaboration celebrates plant-based cooking and simple, healthy, abuela-approved meals at home. "The best thing about molletes is the combination of crunchy toasted bolillo or birote with luscious smooth beans." You can typically find bolillo or birote bread (Mexico's version of a crusty French bread or sourdough, respectively) and avocado leaves at Mexican grocery stores.

Which beans to use? Ojo de Cabra beans or other bean with Mexican roots. Take 'em from dried to cooked with our guide!

Print recipe here

What you’ll need

  • 1-½ cups dried Primary Beans Ojo de Cabra beans
  • 1 avocado leaf
  • 1 bay leaf
  • Salt to taste
  • 10 oz extra firm tofu, drained and patted dry
  • 4 tbsp neutral flavored oil, plus more for cooking
  • 2 tbsp Todo Verde Al Pastor seasoning
  • 4 bolillos or birotes, sliced in halves lengthwise
  • Butter
  • 2 cups of bean broth
  • For serving: grated cheese (vegan or other)



Prepare the beans: Add beans to a pressure cooker with avocado leaf, bay leaf, 4 cups water, and salt to taste and cook for 40 minutes.

Cook the tofu: Crumble tofu in a medium bowl, add the oil, and season with Todo Verde Al Pastor seasoning. Mix until tofu is evenly coated. Add a drizzle of oil to a preheated pan on medium heat, and cook tofu for 15 minutes until golden and slightly crispy.

Purée the beans: After the beans are cooked and tender, drain out the cooking liquid and reserve. Add back 1-½ to 2 cups of the cooking liquid to the beans and either use a hand blender or standing blender to create a smooth bean mixture. Season with salt to taste.

Toast the bread: Spread 2 tsp of butter evenly on the bolillo or birote bread. Preheat a comal (or cast-iron skillet) to medium heat. Add the buttered bread cut side down and toast until golden brown, about 2-3 minutes.

Serve: Add about ½ -⅓ cup of the bean mixture onto the toasted bread and spread evenly. Add a ¼ cup layer of the Al Pastor tofu. Add a layer of shredded cheese for garnish and serve immediately.

Check out the other recipes designed for the Toda la Familia kit: Jocelyn's frijoles de la olla and Vegan frijoles Zacatecanos.

Jocelyn's frijoles de la olla with Primary Beans Organic Bayo beans

Jocelyn’s frijoles de la olla

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Vegan frijoles Zacatecanos with Primary Beans Organic Flor de Junio beans

Vegan frijoles Zacatecanos