Tofu & Sprouted Grain Tostadas (veggie w/vegan option)

I don’t really have a lot to say about this dish. I was craving Mexican food and I had a bag of sprouted grain tortillas I forgot to use, a package of tofu, a can of organic refried black beans, and a fridge full of leftover stuffs. So I did what I had to do to get my fix. And you know what. It was dope as hell.

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The cool thing about this dish is you can change and add so many types of toppings, you can truly make it your own. I used what I had. What would have really made this was an avocado but I didn’t have an avocado. It was still good but everything is better with avocado.

I used Ezekiel 4:9 Sprouted Grain Tortillas for the “shell”. You can use any kind of tortilla really, which makes this easy to make gluten-free.

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I sprayed each side with coconut oil in a spray can (makes it so much easier), laid on a non-stick baking pan and baked at 400 around 10 minutes on each side (flipping them). Made it nice and crisp and I was able to break it apart and dip it into all the goodness on top, like nachos.

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The tofu mixture is so easy, I used extra firm tofu and broke it up in a pan with a little olive oil, sliced white mushrooms, chili power, garlic salt and pepper. Then I tossed in a half jar of leftover salsa and sautéed it while moving it around as much as possible. The tofu soaked up the flavor quite nicely. You can easily use a homemade salsa or a can of Mexican chopped tomatoes, onions and jalapeños you can find easily at any grocery story in Southern California.

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I topped the crisp tortillas with organic butter lettuce, a couple spoons of the black beans, the tofu mixture, shredded cheddar cheese (vegan Daiya or dairy depending on your diet) and since I didn’t have avocado I finished mine off with some leftover corn and arugula salad from Whole Foods. Other things you can top it with: guac, dairy or non-dairy sour cream, canned corn, salsa, black olives, jalapeños…anything you fancy. That’s the fun part! 🙂

It totally fulfilled my craving and left me plenty full (in a good way).

 

Shopping list:

Sprouted grain, whole wheat or any kind of flour tortillas.

Coconut spray oil

Can of organic/vegan refried black beans (I like Annie’s)

1 package extra firm organic tofu

1 cup sliced white mushrooms

Butter lettuce (or any kind of lettuce)

1 cup salsa

chili powder

garlic power

salt/pepper

Vegan or dairy shredded cheese

Additional topping as desired: corn, black olives, avocado, guac, sour cream, etc.

Layer and nosh!

xoxoxo

KA

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