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Homemade Tofu Tostadas photo

Tofu Tostadas

Crispy baked corn tostadas topped with seasoned, pan-fried tofu and fresh garnishes.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

Equipment

  • Baking Sheet
  • Cooking spray
  • large heavy-bottom skillet
  • Cutting Board
  • Chef’s knife
  • Spatula or tongs

Ingredients
  

  • 6 corn tortillas
  • cooking spray
  • to taste salt
  • 2 tablespoons olive oil
  • 1/2 yellow onion diced
  • 2 garlic cloves minced
  • 1 red bell pepper seeds removed and diced
  • 12 ounce firm tofu drained, patted dry and cut into 1/2-inch cubes
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • to taste black pepper
  • 1 lime juice of
  • 1/4 cup fresh cilantro chopped
  • grape tomatoes cut in half, for garnish
  • avocado seed and skin removed, diced, for garnish
  • fresh cilantro chopped, for garnish
  • lime juice for garnish, optional

Instructions
 

  • Preheat the oven to 400°F (200°C). Arrange the corn tortillas on a large baking sheet and lightly spray both sides with cooking spray; season lightly with salt.
  • Bake the tortillas until the underside is lightly browned and crisp, about 3–5 minutes, then flip and bake the other side until lightly browned and crisp, about 3–5 more minutes. Set aside to cool.
  • Heat the olive oil in a large heavy-bottom skillet over medium-high heat. Add the diced onion and cook until softened, about 5 minutes.
  • Add the minced garlic and cook 1–2 minutes until fragrant, then stir in the diced red bell pepper and cook until tender, about 3–4 minutes.
  • Add the cubed, drained tofu to the skillet. Sprinkle with chili powder, ground cumin, salt and pepper to taste, then squeeze the juice of 1 lime over the tofu. Cook, turning occasionally, until the tofu is browned on multiple sides, about 5 minutes.
  • Stir in the 1/4 cup chopped fresh cilantro and remove the skillet from the heat.
  • Top each crisp tostada shell with a portion of the tofu mixture. Garnish with halved grape tomatoes, diced avocado, additional chopped cilantro, and a squeeze of lime juice if desired.

Notes

  • Use firm tofu and press briefly to remove excess water for best texture.
  • Adjust chili powder and cumin to taste.
  • Spray tortillas lightly to keep them from becoming greasy.
  • Serve immediately so tostadas stay crisp.