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This LOADED vegan tostada is made with salsa marinated tofu, homemade Guacamole and topped with delicious veggies. This is a perfect vegan dinner idea for any weeknight.
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Vegan Tostada Filled To The Top!

This LOADED vegan tostada is made with salsa marinated tofu and filled with delicious veggies. This is a perfect vegan dinner idea for any weeknight.
Course Main Course
Cuisine Mexican
Prep Time 2 hours
Cook Time 45 minutes
Total Time 2 hours 45 minutes
Servings 4 Tostadas
Calories 838kcal
Author Healing Tomato

Ingredients

For the Tofu

  • 1/2 block Tofu Cut into cubes
  • 2 cups Salsa I used mango salsa
  • 1/4 tsp Taco seasoning
  • 1/2 tsp Crushed Garlic Skip this if your salsa has garlic in it
  • 1 tsp Black pepper
  • 1/4 tsp Sugar
  • 1 tsp Olive oil

Other Ingredients

  • 8 Broccoli crowns Chopped into small pieces
  • 1 Yellow squash Small, chopped into small pieces
  • 1/2 Red bell pepper Chopped into small pieces
  • 3 Radishes Thinly sliced
  • 2 tsp Sunflower oil
  • 1 tsp Cumin seeds Optional
  • 1/4 tsp Salt
  • 1/4 tsp Black pepper
  • 2 tsp Taco seasoning
  • 1/2 cup Sweet kernel corn Thawed and drained of any excess liquid
  • 1/2 cup Black beans
  • 2 tsp Lime Juice Freshly Squeezed
  • 1/2 cup Baby arugula Optional
  • 2 cups Guacamole
  • 1/2 cup Salsa Verde
  • 4 Tostada Shells

Instructions

  • In a bowl, mix salsa, taco seasoning, crushed garlic, black pepper, sugar and olive oil
  • Add the Tofu, mix gently and let it marinate for 2 hours
  • Preheat oven to 450 degrees.
  • Spray a baking tray with cooking spray and spread out the tofu. Set the rest of the marinate liquid aside
  • Bake in oven for 10 minutes
  • Remove from the oven and flip the tofu pieces
  • Lightly drizzle with the salsa marinade and place in the oven for another 10 minutes
  • Put the oil, cumin seeds, broccoli, squash and red chili pepper in the marinating bowl
  • Add salt, black pepper and taco seasoning to the bowl and mix well
  • Spread out the veggies on a baking tray and place in the oven for 15 minutes or until the veggies have browned
  • Remove from the oven and let them cool for only 5 minutes
  • In a bowl, add black beans, corn and chopped veggies. Stir gently.
  • Add lime juice and roasted tofu
  • Mix well and set aside for a few minutes.

Assemble the Vegan Tostada

  • Assemble this tostada only when ready to serve, otherwise it will get soggy.
  • Place tostada on a plate and spread generous amount of guacamole
  • Add about 5-7 arugula leaves on top of the guacamole
  • Top with the veggie and tofu mixture
  • Finally, top with 1 tsp of salsa verde and a few slices of radishes.  Serve
  • Assemble the rest of the tostada in the same way

Notes

If you think this recipe doesn't have enough ingredients (ha!), you can also add: - chopped red onions - chopped jalapeno - chopped carrots - Spinach instead of arugula - cilantro for garnishing