Chipotle Tofu Tostadas

with Guacamole, Lime Slaw & Pickled Red Onion

Allergens: Soy, Wheat

Total: 30 min • Prep: 10 min

Servings:
Ingredients

  • Red Onion

    1 unit

  • Tofu

    1 unit

  • Red Wine Vinegar

    5 teaspoon

  • Fajita Spice Blend

    1 tablespoon

  • Vegan Mayonnaise

    2 tablespoon

  • Tomato

    1 unit

  • Lime

    1 unit

  • Flour Tortillas

    6 units

  • Guacamole

    4 tablespoon

  • Coleslaw Mix

    4 ounce

  • Cilantro

    ¼ ounce

  • Chipotle Puree

    1 ounce

  • Salt

    1 teaspoon (tsp)

  • Sugar

    0.06 teaspoon (tsp)

  • Olive Oil

    1 tablespoon (tbsp)

  • Cooking Oil

    1 tablespoon (tbsp)

  • Black Pepper

    1 teaspoon (tsp)

Cooking steps
1

  • 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.

Ingredient Quantities

  • Tomato

    1 unit

  • Lime

    1 unit

  • Cilantro

    ¼ ounce

2

  • 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.

Ingredient Quantities

  • Olive Oil

    1 tablespoon (tbsp)

3

  • 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 servings), a drizzle of olive oil, salt, and pepper.
Ingredient Quantities

  • Tomato

    1 unit

  • Lime

    1 unit

  • Coleslaw Mix

    4 ounce

  • Cilantro

    ¼ ounce

  • Salt

    1 teaspoon (tsp)

  • Sugar

    0.06 teaspoon (tsp)

  • Olive Oil

    1 tablespoon (tbsp)

4
  • 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.
Ingredient Quantities

  • Tofu

    1 unit

  • Fajita Spice Blend

    1 tablespoon

  • Salt

    1 teaspoon (tsp)

5
  • 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. 
Ingredient Quantities

  • Tofu

    1 unit

  • Chipotle Puree

    1 ounce

6
  • 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.
Ingredient Quantities

  • Tofu

    1 unit

  • Tomato

    1 unit

  • Lime

    1 unit

  • Guacamole

    4 tablespoon