Crispy Baked Tofu Tostadas
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!
Print
Pin
Servings: 6
Ingredients
Tofu Crumbles
- 16 ounce block Super-Firm Tofu or extra-firm
- 2 tablespoons Olive Oil
- 2 tablespoons Tomato Paste optional
- 1 tablespoon Low-Sodium Soy Sauce
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Chili Powder
- ½ teaspoon Smoked Paprika
- ½ teaspoon Cumin
- ¼ teaspoon Kosher Salt
- ¼ teaspoon Black Pepper
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(if using), 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
Topping Ideas: Salsas, roasted corn, diced tomatoes, shredded lettuce, guacamole, red onion, and pickled jalapeño. The options are endless!
Important Note: Not all salts are made equal and cannot be substituted 1:1. If you are substituting table salt for kosher salt, you will need to cut the amount called for in the recipe by at least half.
Did you make this recipe?Please leave a comment on the blog or share a photo on Instagram!