Molletes with Tofu al Pastor
There's something deeply satisfying about molletes, the classic Mexican open-faced sandwich that combines crispy toasted bread with smooth, luscious beans. It's the kind of dish that works for breakfast, lunch, or dinner, and hits all the right notes: crunchy, creamy, savory, and completely crave-worthy.
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. As Jocelyn says, "The best thing about molletes is the combination of crunchy toasted bolillo or birote with luscious smooth beans." She takes the traditional dish and adds a flavorful twist with tofu al pastor, creating a plant-based version that's just as satisfying as the original.
What Are Molletes?
For those unfamiliar, molletes are a beloved Mexican dish featuring toasted bread (traditionally bolillo or birote, Mexico's versions of crusty French bread or sourdough) topped with refried beans and cheese. They're comfort food at its finest, simple but incredibly delicious. The contrast of the crispy, buttery bread with the smooth, creamy beans is what makes them so special.
This version stays true to that concept but adds seasoned tofu al pastor for extra protein and flavor. The result is a dish that's hearty enough to be a complete meal, with layers of texture and taste in every bite.
The Star: Bayo Beans
Let's talk about Bayo beans, the beautiful tan beans that make the richest, most flavorful refried beans you've ever tasted. Firm on the outside and creamy on the inside, Bayo beans create a full-bodied, golden broth that's unlike anything else. When pureed, they become incredibly smooth and luscious, the perfect base for molletes.
What makes Bayo beans special is their ability to hold their shape during cooking while developing an incredibly creamy interior. Their thin skins break down easily when blended, creating a silky-smooth puree without any graininess. The broth they produce is rich and flavorful, adding depth when you blend it back into the beans.
Our Bayo beans come from Carlos and Ana María Albarrán's certified organic small family farm in the heart of Morelos, Mexico. As part of our partnership with La Comandanta, we are delighted to offer this rare gem grown using the ancient Milpa technique of growing corn, beans, squash, and chiles together. It is rare to find farms growing this way because it requires labor-intensive hand harvesting. Carlos and Ana have a very rare certified organic farm still practicing Milpa farming. The care that they are giving to the land can be tasted in each delicious bite. This is the epitome of traditional farming and preserving cultural traditions, resulting in the most delicious and healthy beans you could find. Learn more about Carlos and Ana María.
The Tofu Al Pastor
The tofu al pastor is what makes this version special. Crumbled tofu gets coated in Todo Verde Al Pastor seasoning, a blend of spices that captures the smoky, slightly sweet, tangy flavors of traditional al pastor. When cooked until golden and slightly crispy, the tofu becomes savory and flavorful, adding protein and texture that takes these molletes beyond just beans and bread.
The al pastor seasoning typically includes dried chiles, pineapple, achiote, and warm spices, creating that distinctive flavor profile that's both complex and crave-worthy. It transforms the tofu into something that even meat-lovers will appreciate.
Building the Molletes
The process is straightforward and comes together quickly. You cook the Bayo beans with avocado leaf and bay leaf for extra flavor, then puree them with some of their cooking liquid until smooth and creamy. Meanwhile, you season and cook the crumbled tofu until golden. The bread gets spread with butter and toasted on a comal or cast-iron skillet until crispy and golden brown.
Assembly is simple: spread the smooth bean puree generously on the toasted bread, top with a layer of the crispy al pastor tofu, sprinkle with cheese (vegan or dairy), and serve immediately while everything is hot and the bread is still crunchy.
Finding the Ingredients
You can typically find bolillo or birote bread and avocado leaves at Mexican grocery stores. If you can't find them, a good crusty French bread or sourdough baguette makes a fine substitute. The avocado leaf adds a subtle anise-like flavor to the beans, but if you can't find it, the beans will still be delicious without it.
More Than Just a Recipe
This dish is part of something bigger. Our Toda la Familia kit celebrates plant-based Mexican cooking and the importance of simple, nourishing meals made at home. Jocelyn Ramirez's recipes honor traditional flavors while making them accessible and plant-based, proving that you don't need meat to create deeply satisfying Mexican food.
Check out the other recipes designed for the Toda la Familia kit: Jocelyn's frijoles de la olla and Vegan frijoles Zacatecanos for more inspiration.
Why You'll Love This
These molletes are quick enough for a weeknight but special enough to serve to guests. They're completely plant-based but satisfying enough that nobody will miss the meat. The combination of crispy bread, creamy beans, flavorful tofu, and melted cheese creates something that's way more than the sum of its parts.
Plus, they're endlessly customizable. Add salsa, pickled onions, fresh cilantro, or sliced avocado on top. Make extra beans and tofu for meal prep. Serve them for breakfast, lunch, or dinner. They work anytime you want something delicious, nourishing, and satisfying.
This is the kind of recipe that becomes a regular in your rotation once you try it.
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