Black Bean Tofu Tostadas
with Pico de Gallo & Lime Crema
- Milk
- Soy
- Wheat
Toast to the tostada! The perfect marriage of your favorite taco and the satisfying crunch-factor of a plate of nachos. First, toast up your tortillas for a flat, golden, crispy base. Then, layer on all the toppings—creamy refried black beans, warmly-spiced, protein-packed tofu crumbles, melty Mexican cheeses, homemade pico de gallo, and tangy lime crema. Yep, it’s pretty safe to say these tostadas are perfectly crunch-tastic! Cheers!
Ingredients
1 unit
Veggie Stock Concentrate
3 tablespoon
Sour Cream
(Contains: Milk)
16 ounce
Refried Black Beans
1 unit
Tofu
(Contains: Soy)
1 unit
Jalapeño
1 unit
Tomato
1 unit
Lime
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
2 unit
Scallions
1 tablespoon
Mexican Spice Blend
½ cup
Mexican Cheese Blend
(Contains: Milk)
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
2 teaspoon (tsp)
Olive Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat the oven to 450 degrees. Wash and dry produce. • Dice tomato into ¼-inch pieces. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lime. Mince jalapeño, removing ribs and seeds for less heat. • Open and drain tofu; press out excess water with paper towels. In a large bowl, crumble tofu into small pieces (similar to the texture of ground meat).
• Drizzle tortillas with 1 TBSP olive oil (2 TBSP for 4 servings); brush or rub to coat both sides. Arrange on a baking sheet in a single layer (divide between 2 sheets for 4). Gently prick each tortilla in a few places with a fork. • Bake on top rack, flipping halfway through, until lightly golden, 4-5 minutes per side. (For 4, bake on top and middle racks; flip tortillas and swap rack positions halfway through.) TIP: Watch carefully— tortillas brown fast!
• Meanwhile, in a medium bowl, combine tomato, scallion greens, juice from half the lime, and a pinch of salt and pepper. • In a small bowl, combine sour cream and lime zest. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.
• Heat a drizzle of oil in a medium pot over medium-high heat. Add refried beans and cook until warmed through, 1-2 minutes. Reduce heat to low and stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. • Keep covered off heat until ready to serve.
• Heat a drizzle of olive oil in a large pan over medium-high heat. Add scallion whites and cook, stirring, until fragrant, 30-60 seconds. • Add another drizzle of oil, tofu, Mexican Spice Blend, and ½ tsp salt (1 tsp for 4 servings). Cook, stirring occasionally, until tofu is browned, 3-5 minutes. • Stir in stock concentrate and ½ cup water (¾ cup for 4). Simmer until thickened, 1-2 minutes.
• Divide tortillas between plates; spread each with refried beans. Top with tofu mixture, pico de gallo, Mexican cheese blend, and crema. Sprinkle with as much jalapeño as you like; serve tostadas with remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many found it delicious and surprisingly tasty, though some felt the black beans overpowered the tofu.
- Ease of prep: Some found the preparation quite involved for tostadas, with several steps to manage.
- Suggestions: Consider adding jalapeños to the pico for heat, and mix spices with crumbled tofu for even coating.
- Portions: These tostadas are filling; some found two sufficient instead of the suggested three 🍽️.
- Variations: Try adding avocado for extra richness, or make it without tofu for a simpler bean-based version.
