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Tex-Mex Plant-Based Protein Tostadas
Tex-Mex Plant-Based Protein Tostadas

Tex-Mex Plant-Based Protein Tostadas

with Pineapple Salsa, Pickled Onion & Cilantro-Lime Drizzle

Recipe Development Team
Recipe Development TeamPublished on September 24, 2024

Tostadas are an ultimate low-stress dish when you want something tasty, satisfying, and quick. You’ll load hearty Tex-Mex-spiced plant-based protein onto oven-crisped tortillas and finish with three toppings: a sweet and savory pineapple salsa with tomato and cilantro, zesty vegan lime aioli, and bright lime-pickled red onion.

Tags:
Veggie
Allergens:
Soy
Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes
Prep Time10 minutes
DifficultyEasy

Ingredients

serving amount

1 unit

Lime

4 ounce

Pineapple

1 unit

Tomato

1 unit

Red Onion

¼ ounce

Cilantro

2 tablespoon

Vegan Mayo

8 ounce

Tex-Mex Ground Plant-Based Protein

6 unit

Flour Tortillas

(Contains: Soy, Wheat)

Not included in your delivery

Salt

Pepper

Cooking Oil

Sugar

Nutrition Values

/ per serving
Calories700 kcal
Fat44 g
Saturated Fat7 g
Carbohydrate55 g
Sugar10 g
Dietary Fiber4 g
Protein23 g
Sodium1810 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Zester
Small Bowl
Plastic Wrap
Large Pan
Baking Sheet

Instructions

Prep
1

• Wash and dry produce. • Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. • Halve, peel, and thinly slice onion. Zest and quarter lime. Drain pineapple (reserving liquid); roughly chop pineapple. Dice tomato. Mince cilantro.

Pickle Onion
2

• In a small microwave-safe bowl, combine onion, juice from half the lime, 2 tsp reserved pineapple juice, 1⁄4 tsp sugar, and 1⁄4 tsp salt (4 tsp pineapple juice, 1⁄2 tsp sugar, and 1⁄2 tsp salt for 4 servings). Cover tightly with plastic wrap and microwave for 1 minute. Set aside to pickle, stirring occasionally, until ready to serve.

Make Salsa & Aioli
3

• In a second small bowl, combine chopped pineapple, tomato, and half the cilantro. Taste and season with salt and pepper. • In a separate small bowl, combine mayonnaise, remaining cilantro, and as much lime zest as you like. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Taste and season with a pinch of salt and pepper.

Cook Plant-Based Protein
4

• Heat a large drizzle of oil in a large pan over medium-high heat. Add plant-based protein. Using a spatula, press into an even layer; cook, undisturbed, until browned on bottom, 3-4 minutes. • Break up protein into pieces and cook until browned all over and warmed through, 1-2 minutes more. TIP: Cover pan if protein starts to splatter! • Turn off heat; keep covered until ready to serve.

Toast Tortillas
5

• Meanwhile, drizzle tortillas with 1 tsp oil (2 tsp for 4 servings); brush or rub to coat all over. Arrange on a baking sheet in a single layer. Gently prick each tortilla in a few places with a fork. • Bake on top rack, carefully flipping halfway through, until lightly golden, 4-5 minutes per side. (For 4, divide between two baking sheets; toast on top and middle racks, flipping tortillas and swapping baking sheet positions halfway through toasting.) TIP: Watch carefully—tortillas brown fast!

Assemble & Serve
6

• Divide tortillas between plates. Top with plant-based protein, pineapple salsa, and as much pickled onion (draining first) as you like. Drizzle with cilantro-lime drizzle. Serve with remaining lime wedges on the side.

**Plant-based protein is fully cooked when internal temperature reaches 165º.

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