Made with a mix of little potatoes, black beans, and scrambled tofu, these vegan tostadas are a satisfying breakfast you’ll look forward to. Top them with fresh toppings like creamy avocado, juicy tomatoes, onion, cilantro, and hot sauce for a bright and flavorful start to your day.
- Small Bowl
- Large saucepan
- 1/2 block Extra-firm or firm tofu, pressed and crumbled into bite-size chunks
- 1 1/2 Tbsp Nutritional yeast flakes
- 1 1/2 Tbsp Water
- 1/2 tsp Garlic powder
- 1/4 tsp Fine grind black or sea salt
- 1/8 tsp Turmeric
- 1 Tbsp Olive oil
Seasoned Little Potatoes
- 1 package A Little Garlic & Parsley™ Microwave Ready Little Potatoes
- 1 Tbsp Olive Oil
Spicy Black Beans
- 1 cup Cooked black beans
- 1 Tbsp Hot sauce
- 1/4 tsp Salt
- 4 to 6 Corn tortillas
- (to fry) Vegetable oil
- (to taste) Lime wedges
- (to taste) Avocado
- (to taste) Cilantro
- (to taste) Tomato
- (to taste) Red and green onion
- (to taste) Hot sauce
Make the Scrambled Tofu:
Combine nutritional yeast, water, garlic powder, black salt, and turmeric in a small bowl.
In a skillet, heat one tablespoon olive oil over medium-high heat. Add crumbled tofu and cook, stirring often, until the tofu is mostly golden-brown.
Push the tofu to one side of the pan and pour the sauce over the tofu. Stir to coat and cook for 1 to 2 minutes, or until the sauce is absorbed. Set aside.
Prepare little potatoes:
Peel back plastic film and remove seasoning packet. Close film and cook in microwave for five minutes on high. Let potatoes rest for 2 to 4 minutes. Peel the plastic film off and allow to cool until comfortable to touch. Cut potatoes into quarters.
Heat one tablespoon of olive oil over medium-high heat. Add the potatoes and the seasoning pack and cook, stirring often, until potatoes are golden-brown. Set aside.
Mix beans with hot sauce and salt. Cook briefly, in the same pan as the potatoes, to heat the beans thoroughly.
Fry the Tortillas:
In a large saucepan, heat a generous amount of neutral-tasting vegetable oil (at least 1/2 inch deep) over medium-high heat. Allow plenty of time for the oil to reach the correct temperature (about 325°F to 350°F). It should take approximately 10 to 20 seconds to cook each side of the tortilla. Adjust your temperature accordingly.
Cook one corn tortilla at a time. Fry for 10 to 20 seconds, flip and fry for another 10 to 20 seconds until both sides are golden brown. Drain on a cooling rack.
Assemble the Tostadas:
Top fried corn tortilla with the Creamer potatoes, black beans, scrambled tofu and your favorite toppings (cilantro, tomato, onion, avocado, hot sauce)