If you're craving something crunchy, flavorful, and piled high with delicious toppings, make these Vegan Tofu Tostadas! They're easy to throw together, endlessly customizable, and perfect to feed a crowd.
These vegan tostadas are topped with a spiced tofu crumble, flavored with cumin, chili powder, and smoked paprika.
As well as a homemade refried black bean and cashew cilantro lime cream sauce.
And topped with all your favorite toppings like guacamole, roasted corn, and salsa.
Whether you're feeding a crowd or just yourself, these are fun to build and even more fun to eat.
Jump to:
Ingredients
Everyone will love these crispy, satisfying tofu tostadas made with simple ingredients like black beans, tofu, and crunchy tostada shells.
Tostada Shells: I used and recommend buying store-bought tostada shells for convenience. But if you’re up for it, you can also fry or bake corn tortillas.
Tofu: Extra-firm or firm tofu will work. Squeeze out some of the extra water, especially if using firm tofu.
Olive Oil: This helps get the tofu crumbles to become nice and crispy on the outside.
Tomato Paste: Tomato paste adds a subtle umami depth to the tofu crumbles, making them a bit more flavorful and well-rounded.
Spices: Garlic powder, onion powder, salt, pepper, chili powder, cumin, and smoked paprika are added to the tofu for flavor!
Refried Black Beans: You only need a handful of spices and some canned black beans to make these vegan refried black beans.
Vegan Cilantro Lime Crema: This cilantro lime crema brings tons of flavor and is super easy to whip up. Or keep it simple with vegan sour cream or a dollop of guac!
Toppings: You can use any toppings you have enjoy or have on hand. I use shredded lettuce, diced tomatoes, roasted corn, and cilantro.
See recipe card for quantities.
How to Make This Recipe
The tofu crumbles bake in just 30 minutes, which gives you the perfect window to make the refried black beans and prep all your toppings.
And don’t forget the vegan crema! Sure, it’s optional... but it’s also creamy, dreamy, and downright irresistible. You’re gonna want it!
The full written recipe can be found in the recipe card below.
Step 1: In a large bowl, whisk together the olive oil, tomato paste, low-sodium soy sauce, spices and seasonings. Feel free to add additional seasonings at this point.
Step 2: Crumble the tofu into a large bowl and toss until evenly coated with the seasoning mixture.
Step 3: Spread the seasoned tofu crumbles onto a parchment-lined baking sheet. Avoid overcrowding the pan to help them bake evenly and get crisp.
Step 4: Bake for 25–30 minutes, stirring halfway through, until golden brown and crispy.
Step 5: Start preparing all your toppings and heat the tostada shells in the oven until warmed. Add a layer of black beans to the warmed tostada shells.
Step 6: Top with seasoned tofu crumbles.
Step 7: And finish with all other desired toppings.
I use roasted corn, diced tomatoes, shredded lettuce and chopped cilantro.
Note: Only make as many as you’ll eat. Tostadas taste best fresh, so store all the components separately and assemble when you're ready to serve.
Substitutions & Variations
Refried black beans: Use refried pinto beans or omit all together! You will want something similar as the first layer so that the toppings will stick, but you can use guacamole or the cilantro crema.
Tofu crumbles: Don't have time to bake tofu crumbles? Use store-bought beefless crumbles instead.
Toppings: These black bean tostadas are easy to customize, so use whatever toppings you like best!
More Topping Ideas
Change up the protein base: Refried black beans, tofu ground beef, lentils, vegan store-bought ground meat, soy chorizo, or crispy chickpeas.
Creamy toppings: Guacamole, smashed avocado, vegan sour cream, cashew crema, or vegan nacho cheese sauce.
Veggies & salsa: Shredded lettuce, shredded cabbage, roasted corn, pico de gallo, tomato salsa, mango salsa, pineapple salsa, pickled red onions, or pickled jalapeños.
Garnishes: Hot sauce, lime wedges, chopped cilantro, and green onions.
Tips & Tricks
Bake the tostada shells at 400°F for 2-4 minutes per side until golden and hot!
Start with a layer of beans, guacamole, or vegan crema to help the rest of the toppings stay in place.
Cut ingredients small. It'll be easier to pile on and eat without everything falling off.
Save time by prepping ahead! Chop the veggies and make the refried beans and crema in advance.
Storage
Store: Tostada shells and toppings are best stored separately to avoid getting soggy.
Reheat: I recommend heating everything separately and assembling the tostadas just before serving for the best results. Heat leftover refried beans and tofu crumbles on the stovetop until warmed through.
Freeze: Have leftover tostada shells? Pop them in the freezer, then reheat in a preheated 350°F oven until warm and crispy when you're ready to use them.
Frequently Asked Questions
Vegan sour cream or guacamole are great creamy alternatives.
Lettuce, tomatoes, avocado, salsa, pickled onions, and corn all work great.
You can make your own tostada shells by baking or frying corn tortillas until they’re crispy and golden.
More Recipes
Looking for other recipes like this? Try these:
Don't forget to leave a comment and ⭐️⭐️⭐️⭐️⭐️ star rating down below if you try this recipe! Subscribe to my newsletter and follow along on Instagram for more recipes and updates.
Recipe
Vegan Tofu Tostadas
Ingredients
Tofu Crumbles
- 14 ounce block Extra-Firm Tofu drained
- 2 tablespoons Olive Oil
- 2 tablespoons Tomato Paste
- 1 tablespoon Low-Sodium Soy Sauce
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- ½ teaspoon Smoked Paprika
- ½ teaspoon Cumin
- ½ teaspoon Chili Powder
- ¼ teaspoon Black Pepper
- ¼ teaspoon Kosher Salt
Tostada Ingredients
- 8-10 Tostada Shells
- 1 batch Vegan Refried Black Beans
- 1 batch Vegan Cilantro Lime Crema
- Desired Toppings see notes
Instructions
- Preheat your oven to 400°F.
- Press the tofu for 10–15 minutes to remove excess moisture. If you’re skipping the press, simply wrap the tofu in a clean dish towel to absorb some of the liquid.
- In a large bowl, whisk together the olive oil, tomato paste, low-sodium soy sauce, spices and seasonings. Feel free to add additional seasonings at this point.
- Crumble the tofu into a large bowl and toss until evenly coated with the seasoning mixture.
- Spread the seasoned tofu crumbles onto a parchment-lined baking sheet. Avoid overcrowding the pan to help them bake evenly and get crisp.
- Bake for 25–30 minutes, stirring halfway through, until golden brown and crispy.
- While the tofu is baking, prepare the refried black beans and cilantro lime crema.
- Heat the tostada shells by arranging them in a single layer on a baking sheet. Bake for about 2-4 minutes until warm and crisp. Keep an eye on them so they don’t burn.
- Prepare all your desired toppings. I use roasted corn, diced tomatoes, and shredded lettuce.
- To build a tostada, start with the warmed tostada shell and spread a layer of refried beans, top with seasoned tofu crumbles, then finish with your favorite toppings. Enjoy!
Notes
Disclosure: This page contains some affiliate links. Please know that I may receive a percentage or commission from a link included on this page, at no extra cost to you. I will only ever recommend a product that I have used and believe has substantial value to my readers.
Comments
No Comments