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Tostada (Vegan)
Mexican-Inspired
Ingredients:
- 195 g (1 cup) long-grain rice, rinsed
- 480 ml (2 cups) vegetable broth or water
- 1 large bell pepper (red or yellow), diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 200 g (7 oz) firm tofu, crumbled
- 1 tbsp olive oil
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp chili powder
- 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:
- Tostada mold or upside-down muffin tin
- Oven and baking sheet
- Large skillet
- Medium pot (for rice)
- Knife and cutting board
Soy-Free
Nut-Free
Features:
Soy-Free
Nut-Free
Nutrition:
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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.
Why These Ingredients
Common Mistakes, Notes, Prep in Advance, Storage, Swaps & Tips
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.
Tostada (Vegan)
4 Tostadas
Prep 20 min
Cook 25 min
Ingredients:
- 195 g (1 cup) long-grain rice, rinsed
- 480 ml (2 cups) vegetable broth or water
- 1 large bell pepper (red or yellow), diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 200 g (7 oz) firm tofu, crumbled
- 1 tbsp olive oil
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp chili powder
- 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
Features:
Soy-Free
Nut-Free
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.
