Vegan Tostadas

Tostadas are so overlooked, in my opinion.  I was super excited to tweak this recipe from the Minimalist Baker cookbook, which I’ve been using a lot lately.  My husband Nick will NEVER turn down nachos, so I thought making these would be a nice little change of pace in the same wheelhouse.  It worked.  He’s requested them a handful of times since we scarfed down these bad boys two weeks ago.

INGREDIENTS

toastadas.jpg

6 corn tortillas
Extra virgin olive oil
4 Tbsp minced garlic 
1 yellow onion, diced
1 green pepper, diced
10 ounces extra firm tofu, patted dry and crumbled
1 ½ tsp chili powder
1 ½ tsp cumin
2 tsp garlic powder
1 chipotle pepper in adobo sauce, chopped
1 cup vegetable broth
½ cup red salsa
avocado (to top)
salt & pepper to taste

 

DIRECTIONS

While simmering: 

  • Turn your oven to 350°
  • Cut your avocado into slices or cubs (chef’s choice).
  • Brush your tortillas with the oil on both sides and bake for 2-3 minutes on each side.  They should be light brown and crispy.
  • Once your tofu mixture is done, take it off the heat and let it sit for about 5 minutes.
  • Place the tofu mixture on your tortillas and top with avocado.  You can also use fresh lime juice, fresh cilantro, etc.  In this photo, I topped with my pickled red onions. 
  • Heat your frying pan and add the oil to coat.  Add garlic, onion, and bell pepper and season with a pinch of salt & pepper.  Cook on medium for about 5 minutes, stirring occasionally.
  • Turn heat to high and add crumbled tofu.  Stir occasionally for about 7-8 minutes until it begins to brown.  Then stir in chili powder, cumin and garlic powder to coat.  Then add chipotle pepper, broth and salsa and stir.
  • Turn heat to low and let it simmer for about 15-20 minutes.
Dinner, VegetarianMarie Kellytostadas, mexican, vegan, vegetarianComment