If you're craving something crunchy and piled high with toppings, make these Crispy Baked Tofu Tostadas. Seasoned crumbled tofu is baked until crispy, then layered onto crunchy tostada shells with refried black beans and fresh toppings!
Serve them for a quick weeknight dinner or set out the toppings so everyone can build their own tostadas.
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Ingredient Notes
You'll need the following ingredients:
Tofu: Extra-firm or firm tofu works best. Press lightly to remove excess moisture before crumbling.
Olive Oil: Helps the tofu crumbles brown and crisp in the oven.
Refried Black Beans: Spread onto the tostada shells before adding the tofu. Use store-bought or make a batch of my vegan refried black beans.
Cilantro Lime Crema: Drizzle over the tostadas before serving. Use store-bought vegan sour cream or try my vegan cilantro lime crema.
See recipe card for quantities.
How to Make This Recipe
These tostadas come together in a few simple steps: bake the tofu crumbles, warm the beans, and assemble with your favorite toppings.
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.
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.
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 refried black beans to the warmed tostada shells.
Step 6: Top with seasoned tofu crumbles.
Step 7: And finish with all other desired toppings.
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
Tostada Shells: If you can't find tostada shells, bake or fry corn tortillas until crispy.
Beans: Refried black beans work well, but refried pinto beans or whole seasoned beans can also be used.
Crema: The cilantro lime crema can be replaced with vegan tofu sour cream, guacamole, or avocado slices.
Make It Spicier: Add diced jalapeños, hot sauce, or extra chili powder to the tofu.
Topping Ideas
These vegan tostadas are easy to customize with your favorite toppings.
- Creamy toppings: Guacamole, sliced avocado, or this creamy red pepper and cashew vegan nacho cheese sauce.
- Fresh veggies: Shredded lettuce, shredded cabbage, roasted corn salsa, pico de gallo, or pickled red onions.
- Sweet and spicy salsas: Try this roasted corn mango salsa.
- Finishing touches: Hot sauce, lime wedges, chopped cilantro, or sliced green onions.
Tips & Tricks
Spread the tofu in a single layer: Arrange the crumbles in a single layer on the baking sheet so they roast and crisp instead of steaming.
Layer beans first: Spread the beans onto the tostada shell before adding the tofu and toppings. The beans help hold everything in place.
Storage
Store: Store tostada shells and toppings separately to prevent sogginess.
Reheat: Warm the tofu crumbles and refried beans on the stovetop, then assemble the tostadas just before serving.
Freeze: Freeze leftover tostada shells and reheat in a 350°F oven until warm and crispy.
Frequently Asked Questions
This can happen if the tostadas sit too long after assembling. Add the toppings just before serving so the shells stay crisp.
Yes. You can skip the beans but replace them with mashed avocado, guacamole, or vegan crema. This will help everything stay in place.
More Crumbled Tofu Recipes
Looking for other recipes featuring crumbled tofu? 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
Crispy Baked 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 or store-bought
- 1 batch Vegan Cilantro Lime Crema or vegan sour cream
- 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 vegan 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.
- 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.
Shannon says
I have the tofu taco meat in the oven right now. It smells delicious! The only thing i did different was add some cayenne pepper to it. I can't wait to eat!!
Liv says
Hi Shannon,
Cayenne pepper is a wonderful addition! Hope you enjoy!