Chipotle Tofu Tostadas
with Guacamole, Lime Slaw & Pickled Red Onion
- Soy
- Wheat
Crispy baked tortillas are loaded with spiced crumbled tofu sautéed with fajita-style spices and chipotle puree, then topped with creamy lime-spiked coleslaw, bright tomato salsa, and a dollop of guacamole. Quick-pickled red onion adds a tangy punch that cuts through the richness. This vibrant vegetarian tostada comes together in 30 minutes for a satisfying, boldly seasoned meal.
Ingredients
1 unit
Red Onion
1 unit
Tofu
(Contains: Soy)
5 teaspoon
Red Wine Vinegar
1 tablespoon
Fajita Spice Blend
2 tablespoon
Vegan Mayonnaise
1 unit
Tomato
1 unit
Lime
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
4 tablespoon
Guacamole
4 ounce
Coleslaw Mix
¼ ounce
Cilantro
1 ounce
Chipotle Puree
Not included in your delivery
teaspoon (tsp)
Salt
0.06 teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Olive Oil
1 tablespoon (tbsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
-
Halve and peel onion. Thinly slice one half; finely chop remaining. Quarter lime. Dice tomato. Roughly chop cilantro.
-
Drizzle tortillas with 1 TBSP olive oil (2 TBSP for 4 servings); brush or rub to coat all over.
-
Arrange tortillas on a baking sheet in a single layer (divide between two baking sheets for 4). Gently prick each tortilla in a few places with a fork.
- Bake on top rack until lightly golden, 8-10 minutes, carefully flipping halfway through. (For 4, bake on top and middle racks, flipping and swapping rack positions halfway through.) TIP: Watch carefully to avoid burning.
-
Meanwhile, in a medium microwave-safe bowl, combine sliced onion, vinegar, a pinch of sugar, salt, and pepper. Cover with plastic wrap and microwave until onion is tender, 1-2 minutes.
-
In a separate medium bowl, combine coleslaw mix, mayonnaise, juice from one lime wedge (two wedges for 4 servings), salt, and pepper.
- In a small bowl, combine tomato, cilantro, juice from two lime wedges (four wedges for 4), a drizzle of olive oil, salt, and pepper.
- Open and drain tofu; press out excess water with paper towels.
-
Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Once pan is hot, crumble tofu into small pieces directly into pan. Add chopped onion, Fajita Spice Blend, salt, and pepper.
- Stir tofu mixture to combine. Cook, undisturbed, until lightly browned on the bottom, 2-3 minutes.
- Stir tofu mixture, then cook, stirring occasionally, until onion is slightly softened and tofu is browned, 3-4 minutes. TIP: If pan seems dry, add another drizzle of oil.
- Stir in chipotle puree and ⅓ cup water (½ cup for 4 servings). Cook until thickened, 1-2 minutes more.
- Divide crispy tortillas between plates. Top with tofu, slaw, pickled onion (draining first), guacamole, and tomato salsa. Serve tostadas with any remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Oct 2026- Flavor: Flavor opinions were split — some loved the bold chipotle and citrus layers, while others found it bland or felt the pickled onion was too vinegary; season and adjust toppings to taste.
- Ease of prep: The recipe has quite a few components, but the steps are manageable; one reviewer found cubing the tofu into ¼-inch pieces rather than crumbling it gave better browning and seasoning.
- Suggestions: Double the chipotle puree if you want a bolder, spicier tofu filling. Watch the tortillas carefully in the oven — the minimum bake time was enough to over-toast them for some reviewers. Keep the tofu mixture from being too saucy before topping the tostadas, as excess liquid can make the tortillas soggy.
- Leftovers: One reviewer found the tostadas held up fine the next day when toppings were stored separately and the tortillas kept crisp.
