May 15, 2010

Easy Tempeh Tostadas

I've been in a real Tex-Mex kind of mood lately. I think it's because the days are getting hotter and sizzling, steamy dishes that make me sweat just aren't as appealing. Tostadas have always been a Manriquez Family favorite because they're easy to make and even more fun to eat. Jason picks his up and eats it bite by bite, like a mini pizza, while I crunch mine up with a fork and eat it like taco salad. Another great thing about these is that you can mix up the ingredients based on what you happen to have on hand. Sometimes I'll add a cheesy sauce made from nutritional yeast, and when the price of avocados allows, I'll top with guacamole. Roasted veggies are also great on these! If you don't have tempeh, use textured vegetable protein or quinoa. Feel free to get creative.
Also, this recipe fills a lot of bellies. You can get 8 good-sized tostadas, if not more. So, go for it champ! Here's my basic recipe...

8 prepared tostadas (mine were store bought, but you can fry up some corn tortillas if you like)
1 8oz package of tempeh
1 packet of taco seasoning 
1 15oz can of vegetarian refried beans (Central Market has organic for a buck fifty right now)
Your favorite salad greens
1 small can of red enchilada sauce
Homemade or store bought salsa
Vegan sour cream, to taste 
  • Place tempeh in a pot of shallow, boiling water. Reduce heat and let the tempeh sit, covered, for several minutes, until softened.
  • Drain water and place the taco seasoning, along with the amount of water it calls for, into the pot with the tempeh. Prepare according to package directions, breaking up tempeh with a wooden spatula as taco sauce thickens. Once it's cooked, stir, remove from heat, cover and set aside.
  • Now, open your can of refried beans and heat up its innards in another small pot. You can use the microwave if you want to, but we're hippies and we fear microwaves.  
  • Now, start assembling your tostadas! You can go in any order you like, but I prefer to always start with a nice base of refried beans and build from there. Have fun with it.
  • When you've got all your goodies piled up on the tostadas, top 'em with some vegan sour cream and a light drizzle of enchilada sauce. Or top with guacamole and "nooch" or whatever else you have on hand. Up to you. You can't screw up this dish.
  • Enjoy!


Anonymous said...

We make tostadas a lot in the spring and summer. It's one of our favorite go-to meals.

Jacklyn said...

yum! looks really good!

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Anavar said...

I love mexican food and this really looks delicious! Thanks for recipe, will definitely try it!