Meal idea: Vegan Tofu Tostada



  • Corn tortillas (I used 2 of the small, thin variety)
  • Tofu scramble, seasoned with cumin, paprika and chili powder **
  • Salsa
  • Green onions
  • Jalapeno (I dice up jarred jalapeno)
  • Lettuce, shredded
  1. Preheat oven to 350. Bake corn tortillas until crispy, about 10 minutes
  2. Meanwhile, cook up tofu scramble. I added red onion and grape tomatoes to this batch.
  3. To serve, layer on tortillas: tofu, salsa, green onion, jalapeno and top with shredded lettuce. Eat by hand.

**If you’re not a tofu fan, you could also use canned refried beans (just make sure to by vegetarian to avoid added pork fat) or even whole beans that you smash and season yourself.

I used about 1/3 block of tofu with 2 tortillas and estimated this huge, filling dinner to be less than 300 calories!! This is a perfect example of a whole foods, plant-based meal I was talking about yesterday – so beautiful, nutritious and not to mention inexpensive and easy to make!! I see these becoming a regular in my dinner rotation.


2 thoughts on “Meal idea: Vegan Tofu Tostada

  1. Pingback: Meal Idea: Buffalo Cauliflower (Salad) | Mile High Healthy

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