Peel the green plantains and cut them into 1/2 inch chunks

On a large saucepan, heat the oil on high. When the oil is very hot, carefully dunk the plantain chunks into the oil, and turn the heat down to medium heat.

Fry for 7-8 minutes, until the plantains are cooked but not crunchy. Then scoop out onto a paper towel-lined colander.

Mash half the garlic with half the salt and oil in the mortar

Add half of the plantains and half of the vegetable broth.

Mash all of them together until you get a smooth and soft texture. You can add more vegetable broth if you want it to be smoother.

Serve the mofongo onto a plate.

Repeat the process with the other half of the ingredients.

Before starting to make the sauce, place the soy curls in a large bowl, and cover them with hot tap water. Leave them to rehydrate for fifteen minutes. Then start making the sauce.

To make the sauce, heat 1/2 tbsp of olive oil in a medium saucepan.

Add the vegetable bullion and sofrito, and sautee until fragrant, for about a minute.

Add the olives and "sazon", and sautee for another minute.

Add the tomato sauce, and sautee for about three minutes. Then, add the vegetable broth and salt.

Bring to a low boil and leave uncovered for at least 10 minutes.

At this point, you can probably drain the soy curls and pat them dry. On the bowl, add the adobo and mix until all the soy curls are coated.

On a large skillet, heat 1/2 tbsp of olive oil, then add the soy curls. Stir fry on medium heat for about 10 minutes, or until the soy curls are lightly browned.

Then, add the soy curls onto the sauce and mix until all the soy curls are coated with the sauce. Leave covered for at least five minutes, so the soy curls can absorb the flavor of the sauce.

Serve on top of the mofongo and enjoy!