Crispy Tofu Tostadas with Black Beans, Pico De Gallo &Amp; Lime Crema

These crispy tostadas are the perfect marriage of a crunchy taco and a loaded nacho platter. We start by toasting flour tortillas until golden and crisp, then layer on creamy refried black beans, warmly spiced tofu crumbles and melty Mexican cheese. A fresh pico de gallo and tangy lime crema finish the dish with brightness and zest. Each bite is a satisfying crunch-tastic experience!

This recipe is vegetarian-friendly and comes together in under an hour. The tofu is crumbled and seasoned with a Mexican spice blend, then pan-fried until slightly crispy. The refried beans are heated with a touch of veggie stock concentrate for extra flavor. Assemble your tostadas and top with cheese, pico and a drizzle of lime crema. Perfect for a fun weeknight dinner or a casual gathering.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

16 ounce Refried Black BeansView ingredient guideLike ingredientDislike ingredient

1 unit TofuView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Mexican Spice BlendView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F (200°C). Arrange flour tortillas in a single layer on a baking sheet. Brush lightly with olive oil and season with a pinch of salt. Bake until golden and crispy, about 8-10 minutes, flipping halfway. Set aside.
2. Meanwhile, drain tofu and pat dry with paper towels. Crumble into small pieces using your hands or a fork.
3. Heat 2 teaspoons cooking oil in a large non-stick skillet over medium-high heat. Add crumbled tofu and cook, stirring occasionally, until lightly browned, about 5-7 minutes. Sprinkle with Mexican spice blend, salt and pepper. Cook for another minute, then remove from heat.
4. In a small saucepan, combine refried black beans with veggie stock concentrate and 2 tablespoons water. Warm over medium heat, stirring, until heated through. Keep warm.
5. Prepare pico de gallo: dice tomato, mince jalapeño (remove seeds for less heat) and thinly slice scallions. Combine in a bowl with a squeeze of lime juice, salt and pepper. Set aside.
6. Make lime crema: in a small bowl, mix sour cream with the zest and juice of half the lime. Season with salt and pepper to taste.
7. To assemble: spread a layer of warm refried beans onto each crispy tortilla. Top with seasoned tofu crumbles, sprinkle with Mexican cheese blend, then add a spoonful of pico de gallo. Drizzle with lime crema and serve immediately.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well. Toast them in the oven until crispy, but note they may be smaller and more delicate.

How do I store leftover tostada components?

Store each component separately in airtight containers in the fridge. Assemble fresh tostadas when ready to eat to maintain crunch.

Can I make this recipe vegan?

Yes, use vegan sour cream and a dairy-free cheese alternative. The rest of the ingredients are plant-based.