DifficultyIntermediate

A fresh and delicious way to start your morning! Toast up some Sonora Tortillas and whip up some seasoned potatoes, spicy black beans and scrambled tofu and you've got yourself a killer breakfast!
https://ilovevegan.com/vegan-breakfast-tostadas/

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Yields6 Servings
Prep Time30 minsCook Time30 minsTotal Time1 hr
Scrambled Tofu
Seasoned Creamer Potatoes
Spicy Black Beans
Tostadas
1

Prepare scrambled tofu: Combine nutritional yeast, water, garlic powder, kala namak, and turmeric in a small bowl. In a skillet, heat 1 tablespoon olive oil over medium-high heat. Add crumbled tofu and cook, stirring often, until the tofu is mostly golden-brown. Push the tofu to one side of the pan and pour the sauce over the tofu. Stir to coat and cook for 1-2 minutes, or until the sauce is absorbed. Set aside.

2

Prepare Creamer potatoes: Peel back plastic film and remove seasoning packet. Close film and cook in microwave for 5 minutes on high. Let potatoes rest for 2-4 minutes. Peel the plastic film off and allow to cool until comfortable to touch. Cut potatoes into quarters. Heat 1 tablespoon of olive oil over medium-high heat. Add the potatoes and the seasoning pack and cook, stirring often, until potatoes are golden-brown. Set aside.

3

Mix beans with Cholula and salt. Cook briefly, in the same pan as the potatoes, to heat the beans thoroughly.

4

Frying the tortillas: In a large saucepan, heat a generous amount of neutral-tasting vegetable oil (at least ½” deep) over medium-high heat. Allow plenty of time for the oil to reach the correct temperature (about 325F -350F). It should take approx. 10-20 seconds to cook each side of the tortilla. Adjust your temperature accordingly. Cook 1 corn tortilla at a time. Fry for 10-20 seconds, flip and fry for another 10-20 seconds until both sides are golden brown. Drain on a cooling rack.

5

Assembling the tostadas: Top fried corn tortilla with the Creamer potatoes, black beans, scrambled tofu and yourn favourite toppings (cilantro, tomato, onion, avocado, hot sauce, etc.)

Category

Ingredients

Scrambled Tofu
Seasoned Creamer Potatoes
Spicy Black Beans
Tostadas

Directions

1

Prepare scrambled tofu: Combine nutritional yeast, water, garlic powder, kala namak, and turmeric in a small bowl. In a skillet, heat 1 tablespoon olive oil over medium-high heat. Add crumbled tofu and cook, stirring often, until the tofu is mostly golden-brown. Push the tofu to one side of the pan and pour the sauce over the tofu. Stir to coat and cook for 1-2 minutes, or until the sauce is absorbed. Set aside.

2

Prepare Creamer potatoes: Peel back plastic film and remove seasoning packet. Close film and cook in microwave for 5 minutes on high. Let potatoes rest for 2-4 minutes. Peel the plastic film off and allow to cool until comfortable to touch. Cut potatoes into quarters. Heat 1 tablespoon of olive oil over medium-high heat. Add the potatoes and the seasoning pack and cook, stirring often, until potatoes are golden-brown. Set aside.

3

Mix beans with Cholula and salt. Cook briefly, in the same pan as the potatoes, to heat the beans thoroughly.

4

Frying the tortillas: In a large saucepan, heat a generous amount of neutral-tasting vegetable oil (at least ½” deep) over medium-high heat. Allow plenty of time for the oil to reach the correct temperature (about 325F -350F). It should take approx. 10-20 seconds to cook each side of the tortilla. Adjust your temperature accordingly. Cook 1 corn tortilla at a time. Fry for 10-20 seconds, flip and fry for another 10-20 seconds until both sides are golden brown. Drain on a cooling rack.

5

Assembling the tostadas: Top fried corn tortilla with the Creamer potatoes, black beans, scrambled tofu and yourn favourite toppings (cilantro, tomato, onion, avocado, hot sauce, etc.)

Vegan Breakfast Tostadas