Vegan Bean Sopes

Instructions

1. 1
   Hydrate the corn masa: In a large bowl, whisk the corn flour with a pinch of salt, then stream in the warm water gradually. Knead with your hands until the dough is smooth, supple, and doesn't stick to your fingers. Cover with a damp towel.
2. 2
   Roast the salsa verde: On a hot comal or skillet, char the tomatillos, serrano pepper, onion wedge, and garlic clove until blackened in spots. Transfer to a blender with a pinch of salt and cilantro, pulsing into a textured, rustic salsa. Set aside.
3. 3
   Form the artisan vegan cheese: In a shallow bowl, crumble the firm tofu using your fingers or a fork until it matches the irregular, grainy crumble in `Sopes veganos de frijol.png`. Fold in the fresh lime juice and a generous pinch of sea salt until tangy and fresh. Set aside.
4. 4
   Press the sopes: Divide the rested dough into three equal balls. Using a tortilla press lined with two sheets of plastic, flatten each ball slightly to form a thick disc, about 1 cm deep.
5. 5
   Griddle the shells: Slide the thick discs onto a preheated comal over medium heat. Sear for 2 minutes, flip to cook the reverse side for another 2 minutes until cooked through but still tender.
6. 6
   Pinch the edge rim: Immediately lift the hot disc from the heat (protect your fingers with a clean kitchen towel) and pinch the outer edges upward to form an elevated rim. Pinch the center of the disc slightly as well.
7. 7
   Optional crisping: Briefly return the pinched sopes to the griddle with a tiny brush of vegetable oil if you prefer a subtle exterior crunch, or leave them soft and tender in the classic skillet style.
8. 8
   Warm the refried beans in a small skillet, stirring until hot, smooth, and easily spreadable.
9. 9
   Replicate the plating of `Sopes veganos de frijol.png`: Place the three steaming sopes in a triangular pattern on a round glazed clay plate.
10. 10
    Spread a generous baseline of salsa verde onto each corn shell. Spoon a hearty dollop of warm refried beans directly over the salsa. Top with the finely diced raw white onion and cover thoroughly with the bright white crumbled fresh vegan cheese before serving warm.