Looking for a delicious and satisfying plant-based meal that's bursting with flavor? These Vegan Tostadas with Refried Beans and Tofu Chorizo are the perfect answer!
Crispy tostada shells are topped with creamy homemade refried beans, spicy tofu chorizo, and fresh garnishes for a meal that's both hearty and healthy.
Whether you're vegan or just looking to incorporate more plant-based meals into your diet, this recipe is sure to become a favorite.
For the Tostadas – 8 corn tortillas – 2 tablespoons vegetable oil – Salt, to taste
For the Refried Beans – 2 tablespoons olive oil – 1 small onion, finely chopped – 2 cloves garlic, minced – 2 cans (15 oz each) pinto beans, drained and rinsed – 1 teaspoon ground cumin
– 1 teaspoon smoked paprika – 1/2 teaspoon chili powder – 1/2 cup vegetable broth or water – Salt and pepper, to taste
For the Tofu Chorizo – 14 oz extra-firm tofu, drained and pressed – 2 tablespoons olive oil – 1 small onion, finely chopped – 2 cloves garlic, minced – 2 tablespoons tomato paste – 2 tablespoons soy sauce or tamari – 1 tablespoon apple cider vinegar
– 2 teaspoons chili powder – 1 teaspoon smoked paprika – 1 teaspoon ground cumin – 1/2 teaspoon dried oregano – 1/4 teaspoon cayenne pepper (adjust to taste) – Salt and pepper, to taste
Prepare the Tostada Shells 1. Preheat Oven: Preheat your oven to 400°F (200°C). 2. Prepare Tortillas: Brush both sides of each corn tortilla lightly with vegetable oil and place them in a single layer on a baking sheet. 3. Bake: Bake for 5-7 minutes, then flip and bake for an additional 5-7 minutes, or until they are crispy and golden brown. 4. Season: Remove from the oven and sprinkle lightly with salt. Set aside to cool.