Tostada (Vegan)
Ingredients:
- 195 g (1 cup) long-grain rice
- 480 ml (2 cups) vegetable broth or water
- 119 g (1 large) bell pepper
- 160 g (1 small) onion
- 6 g (2 cloves) garlic
- 200 g (7 oz) firm tofu
- 15 ml (1 tbsp) olive oil
- 2 g (1 tsp) ground cumin
- 1.2 g (½ tsp) smoked paprika
- 1.2 g (½ tsp) chili powder
- 1 g (1 tsp) dried oregano
- ¼ tsp cayenne pepper (optional)
- salt and pepper to taste
- fresh cilantro, chopped (for garnish)
- 4 corn or flour tortillas (15–20 cm / 6–8 inch) for making tostada shells
Equipments:
Features:
Refined Sugar-Free
Nut-Free
Nutrition:
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Watch the tortillas closely as they bake into shells — they can go from perfectly golden to burnt in the last minute or two, especially with thinner tortillas.
Instructions:
- Make Tostada Shells: Preheat oven to 200°C (400°F). Place each tortilla over an upside-down muffin tin. Bake for 8–12 minutes, flipping halfway, until golden and crisp.
- Cook the Rice: Bring 480 ml (2 cups) vegetable broth to a boil. Add 195 g (1 cup) rinsed rice, reduce heat, cover, and simmer for 15 minutes until tender.
- Make the Tofu Chorizo: Heat ½ tbsp olive oil in a skillet over medium heat. Add 200 g (7 oz) crumbled firm tofu, 1 tsp cumin, ½ tsp smoked paprika, ½ tsp chili powder, 1 tsp oregano, salt, and pepper. Cook 7–8 minutes until browned and fragrant.
- Sauté the Vegetables: In the same skillet, heat remaining oil. Sauté 1 small chopped onion and 2 minced garlic cloves for 3–4 minutes. Add 1 diced bell pepper and cook for 5 minutes.
- Combine and Finish: Add cooked rice and tofu chorizo to the skillet. Stir and cook for 2 minutes to blend flavors.
- Assemble and Serve: Spoon mixture onto tostada shells. Top with fresh cilantro, avocado, salsa, or vegan cheese.
Notes: Press tofu dry before crumbling for better browning and a meatier texture. The tostada shells can be baked flat on a rack instead of in a mold — they’ll still be crispy.
Storage: Store filling in the fridge for up to 4 days. Tostada shells stay crisp in an airtight container for 2–3 days. Assemble just before serving.
Swaps: Swap tofu for cooked black beans or lentils for a different protein. Use store-bought tostada shells to skip the baking step.
Tips: Top with pickled red onion, lime crema, or shredded cabbage for extra flair.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The long-grain rice adds a neutral, hearty base that soaks up the surrounding flavors. The bell pepper adds sweetness and a pop of color. The onion adds sweetness and depth as it cooks down. The garlic builds a savory, aromatic base.
Tostada (Vegan)
Ingredients:
- 195 g (1 cup) long-grain rice
- 480 ml (2 cups) vegetable broth or water
- 119 g (1 large) bell pepper
- 160 g (1 small) onion
- 6 g (2 cloves) garlic
- 200 g (7 oz) firm tofu
- 15 ml (1 tbsp) olive oil
- 2 g (1 tsp) ground cumin
- 1.2 g (½ tsp) smoked paprika
- 1.2 g (½ tsp) chili powder
- 1 g (1 tsp) dried oregano
- ¼ tsp cayenne pepper (optional)
- salt and pepper to taste
- fresh cilantro, chopped (for garnish)
- 4 corn or flour tortillas (15–20 cm / 6–8 inch) for making tostada shells
Equipments:
Features:
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The long-grain rice adds a neutral, hearty base that soaks up the surrounding flavors. The bell pepper adds sweetness and a pop of color. The onion adds sweetness and depth as it cooks down. The garlic builds a savory, aromatic base.
Prep:
Watch the tortillas closely as they bake into shells — they can go from perfectly golden to burnt in the last minute or two, especially with thinner tortillas.
Instructions:
- Make Tostada Shells: Preheat oven to 200°C (400°F). Place each tortilla over an upside-down muffin tin. Bake for 8–12 minutes, flipping halfway, until golden and crisp.
- Cook the Rice: Bring 480 ml (2 cups) vegetable broth to a boil. Add 195 g (1 cup) rinsed rice, reduce heat, cover, and simmer for 15 minutes until tender.
- Make the Tofu Chorizo: Heat ½ tbsp olive oil in a skillet over medium heat. Add 200 g (7 oz) crumbled firm tofu, 1 tsp cumin, ½ tsp smoked paprika, ½ tsp chili powder, 1 tsp oregano, salt, and pepper. Cook 7–8 minutes until browned and fragrant.
- Sauté the Vegetables: In the same skillet, heat remaining oil. Sauté 1 small chopped onion and 2 minced garlic cloves for 3–4 minutes. Add 1 diced bell pepper and cook for 5 minutes.
- Combine and Finish: Add cooked rice and tofu chorizo to the skillet. Stir and cook for 2 minutes to blend flavors.
- Assemble and Serve: Spoon mixture onto tostada shells. Top with fresh cilantro, avocado, salsa, or vegan cheese.
