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.
