BBQ Tofu Tostadas
These BBQ Tofu Tostadas are layered with crispy BBQ tofu, cilantro lime coleslaw, pickled onions and fresh cilantro. An easy vegan dinner!
Equipment
Ingredients
FOR THE BBQ TOFU
- 1 block firm tofu drained and pressed
- 2 tablespoons avocado oil
- 1 small red onion finely diced
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1/2 cup BBQ sauce
FOR THE SLAW
- 1/2 bunch cilantro
- 1 jalapeño roughly chopped
- 1 tablespoon apple cider vinegar
- 1 lime juiced
- 1/2 cup vegan mayo
- 1 small avocado
- 1/4 cup non-dairy milk unsweetened
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 4 cups shredded cabbage I used a combo of green and red
- 1/2 cup corn
FOR THE TOSTADAS
- 8 pre-made tostada shells
- pickled onions optional
- lime wedges, cilantro for topping
Instructions
- Drain and press the tofu. Heat the oil in a skillet over medium heat. Add the tofu and break it apart into bite-sized pieces. Allow it to cook, undisturbed, for 5 minutes. Flip and cook for 3 more minutes.
- Add the red onion and seasonings to the pan and cook for 5 more minues. Pour in the BBQ sauce and a splash of water. Toss to coat, lower heat and cook until the sauce starts to crisp slightly.*
- Meanwhile, add all of the slaw sauce ingredients to a food processor. Blend until smooth. Place the shredded cabbage, corn and 1/2 of the sauce in a bowl and toss to combine. Add more sauce if needed and reserve the rest of the sauce for serving.
- Preheat oven to 350 degrees. Place the tostada shells on a baking sheet and bake for 5-ish minutes, or until heated.
- To assemble, layer each tostada with BBQ tofu, slaw, pickled onions and more cilantro. Serve with lime wedges.
Video
Notes
*For crispier tofu: the last 2 minutes before serving, increase the heat and let the tofu get a nice char on both sides. Be sure to keep an eye on it so the sauce doesn't burn.
Nutrition
Calories: 305kcal | Carbohydrates: 27g | Protein: 7g | Fat: 19g