Tostada (vegan)
What You’ll Need:
🍚 1 cup long-grain rice, rinsed
🫙 2 cups vegetable broth or water
🫑 1 large bell pepper (red or yellow), diced
🧅 1 small onion, finely chopped
🧄 2 cloves garlic, minced
🍞 7 oz firm tofu, crumbled
🛢️ 1 tbsp olive oil
🧂 1 tsp ground cumin
🌶️ 1/2 tsp smoked paprika
🌶️ 1/2 tsp chili powder
🌿 1 tsp dried oregano
🌶️ 1/4 tsp cayenne pepper (optional)
🧂 salt and pepper, to taste
🌿fresh cilantro, chopped (for garnish)
🫓 4 corn or flour tortillas (6-8 inch) for making tostada shells
Features:
Nutrition:
*Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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How You’ll Make It
- Make tostada shells in a mold: Preheat oven to 400°F (200°C).
Using a tostada mold (or an upside-down muffin tin or wire rack), place each tortilla into the mold to shape it like a shallow bowl or flat crisp shell.
Bake for 8–12 minutes, flipping halfway if needed, until tortillas are golden and crisp. Remove and let cool. - Cook the rice: Bring vegetable broth (or water) to a boil in a pot. Add rinsed rice, reduce heat, cover, and simmer for 15 minutes until tender and liquid absorbed.
- Prepare tofu chorizo: Heat 1/2 tbsp olive oil in a skillet over medium heat. Add crumbled tofu, cumin, smoked paprika, chili powder, oregano, cayenne, salt, and pepper. Cook 7–8 minutes, stirring often, until tofu is browned and fragrant. Remove from skillet and set aside.
- Sauté veggies: In the same skillet, heat remaining olive oil. Sauté onion and garlic for 3–4 minutes until softened. Add diced bell pepper and cook 5 minutes until tender.
- Combine rice, veggies & tofu chorizo: Add cooked rice and tofu chorizo back to the skillet with the veggies. Stir well and cook for 2 minutes to blend flavors.
- Assemble tostadas:
- Spoon the mixture evenly onto the homemade tostada shells.
- Garnish and serve: Top with fresh cilantro, avocado slices, salsa, or vegan cheese as desired. Serve immediately.
Substituttions
Tostada (vegan)
Ingredients:
🍚 1 cup long-grain rice, rinsed
🫙 2 cups vegetable broth or water
🫑 1 large bell pepper (red or yellow), diced
🧅 1 small onion, finely chopped
🧄 2 cloves garlic, minced
🍞 7 oz firm tofu, crumbled
🛢️ 1 tbsp olive oil
🧂 1 tsp ground cumin
🌶️ 1/2 tsp smoked paprika
🌶️ 1/2 tsp chili powder
🌿 1 tsp dried oregano
🌶️ 1/4 tsp cayenne pepper (optional)
🧂 salt and pepper, to taste
🌿fresh cilantro, chopped (for garnish)
🫓 4 corn or flour tortillas (6-8 inch) for making tostada shells
Features:
Instructions:
- Make tostada shells in a mold: Preheat oven to 400°F (200°C).
Using a tostada mold (or an upside-down muffin tin or wire rack), place each tortilla into the mold to shape it like a shallow bowl or flat crisp shell.
Bake for 8–12 minutes, flipping halfway if needed, until tortillas are golden and crisp. Remove and let cool. - Cook the rice: Bring vegetable broth (or water) to a boil in a pot. Add rinsed rice, reduce heat, cover, and simmer for 15 minutes until tender and liquid absorbed.
- Prepare tofu chorizo: Heat 1/2 tbsp olive oil in a skillet over medium heat. Add crumbled tofu, cumin, smoked paprika, chili powder, oregano, cayenne, salt, and pepper. Cook 7–8 minutes, stirring often, until tofu is browned and fragrant. Remove from skillet and set aside.
- Sauté veggies: In the same skillet, heat remaining olive oil. Sauté onion and garlic for 3–4 minutes until softened. Add diced bell pepper and cook 5 minutes until tender.
- Combine rice, veggies & tofu chorizo: Add cooked rice and tofu chorizo back to the skillet with the veggies. Stir well and cook for 2 minutes to blend flavors.
- Assemble tostadas:
- Spoon the mixture evenly onto the homemade tostada shells.
- Garnish and serve: Top with fresh cilantro, avocado slices, salsa, or vegan cheese as desired. Serve immediately.
