Tofu Tostadas
These Tofu Tostadas are crunchy, vibrant, and packed with bold, savory flavors. Easy to make and perfect for a quick, plant-based meal full of zest and texture!
Servings: 4 servings
Ingredients
- 6 corn tortillas for tostada shells
- 2 tablespoons olive oil for sautéing tofu and vegetables
- 0.5 yellow onion diced
- 2 cloves garlic minced
- 1 medium red bell pepper diced
- 12 ounces firm tofu drained and cubed
- 1 teaspoon chili powder
- 0.5 teaspoon ground cumin
- to taste salt and pepper
- 1 lime juice of 1
- 0.25 cup chopped fresh cilantro
- halved grape tomatoes for garnish
- diced avocado for garnish
- extra chopped cilantro for garnish
- lime juice a squeeze for topping
Instructions
- Drain your firm tofu and press it gently between paper towels to remove excess moisture. Then, cut the tofu into roughly ½-inch cubes.
- Heat a non-stick skillet over medium heat. Lightly spray each corn tortilla with cooking spray and sprinkle with a pinch of salt. Cook each side until golden and crispy, about 2-3 minutes per side. Set aside on a paper towel-lined plate.
- In the same skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced yellow onion and cook until softened and translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Add the diced red bell pepper and tofu cubes to the skillet. Sprinkle the chili powder, ground cumin, salt, and pepper over the mixture. Cook for 5-7 minutes, stirring occasionally, until tofu is golden and peppers are tender.
- Remove skillet from heat and squeeze juice of one lime over the tofu mixture. Stir in chopped fresh cilantro.
- Place crispy tostada shells on plates. Spoon tofu mixture over each shell. Top with halved grape tomatoes, diced avocado, extra cilantro, and a final squeeze of lime juice. Serve immediately.
Equipment
- Non-stick Skillet or Cast Iron Pan
- Cutting board and sharp knife
- Spatula or Wooden Spoon
- Paper Towels
- Citrus juicer (optional)
Notes
- Press tofu well to remove excess moisture for a crispier texture.
- Serve tostadas immediately after assembly to keep shells crunchy.
- Store tofu mixture separately from shells for up to 2 days in the fridge.