Tostada (vegan)

1. Make Tostada Shells – Preheat oven to 200°C (400°F). Place each tortilla in a tostada mold or over an upside-down muffin tin to shape. Bake for 8–12 minutes, flipping halfway if needed, until golden and crisp. Let cool.
2. Cook the Rice – Bring 2 cups vegetable broth to a boil. Add 1 cup rinsed rice, reduce heat, cover, and simmer for 15 minutes until tender and liquid absorbed.
3. 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, optional cayenne, salt, and pepper. Cook 7–8 minutes, stirring often, until browned and fragrant. Set aside.
4. Sauté the Vegetables – In the same skillet, heat remaining ½ tbsp olive oil. Sauté 1 small chopped onion and 2 minced garlic cloves for 3–4 minutes. Add 1 diced bell pepper and cook 5 minutes until tender.
5. Combine and Finish – Add cooked rice and tofu chorizo to the skillet with the vegetables. Stir and cook 2 minutes to blend flavors.
6. 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.