Roasted Tofu Tostadas with Rainbow Salsa & Refried Beans

Roasted Tofu Tostadas

with Rainbow Salsa & Refried Beans

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dinner

In Spanish, Tostada means "toasted, “ it usually refers to a flat or bowl-shaped tortilla that is deep-fried or toasted. The trick to a crispy tortilla is to get an even, light coating of oil. Try using your hands if you don’t have a pastry brush, and gently run the oil over both sides. Your crispy tortillas with pair perfectly with a quick “rainbow” salsa of corn, peppers, and red onion.

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SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
560
FAT
9g
CARBOHYDRATES
67g
PROTEIN
31g

MAIN INGREDIENTS

  1. 2 mini sweet peppers
  2. 1 red onion
  3. 1 clove garlic
  4. 1 lime
  5. Fresh cilantro
  6. 13.4 oz package kidney beans
  7. 7.5 oz Wildwood® Organic Extra Firm Sprouted Tofu
  8. ¼ cup corn kernels
  9. 1½ tsp taco seasoning
  10. 4 tortillas
  11. 4 oz coleslaw blend
  12. 4 tsp vegetable oil*
  13. Salt and pepper*
  14. *Not Included
  15. For full ingredient list, see Nutrition
Allergens: soy
Nutrition

TOOLS

  • 2 baking sheets
  • Foil or parchment paper
  • Small saucepan

INSTRUCTIONS

1
Prepare the produce
Preheat the oven to 425°F. Trim and dice the mini sweet peppers. Peel and mince the red onion. Peel and mince the garlic. Halve the lime. Chop the cilantro leaves and stems. Drain and rinse the kidney beans. Drain the tofu and pat dry with paper towels.
2
Make the rainbow salsa
In a medium bowl, combine the diced peppers, just half the minced onion, juice of just half the lime, just half the chopped cilantro, corn kernels, and a pinch of salt. Toss the rainbow salsa, taste, and adjust seasoning with salt as needed.
3
Roast the tofu
Line a baking sheet with foil or parchment paper. Hand tear the tofu into bite-sized pieces and add to the baking sheet. Toss the tofu with 2 tsp vegetable oil, taco seasoning, and a pinch of salt and pepper. Roast the tofu until browned and crispy in places, about 13 to 15 minutes.
4
Cook the refried beans
Place a small saucepan over medium heat with 1 tsp vegetable oil. Once hot, add the minced garlic and remaining minced onion. Cook until softened, about 3 to 5 minutes. Add kidney beans, ⅛ tsp salt, and 2 tbsp water. Mash half the beans with the back of a fork, stir well, and cook until hot, about 3 to 4 minutes. Add juice of the remaining lime, taste, and adjust seasoning with salt and pepper as needed.
5
Toast the tortillas
Brush each side of the corn tortillas with 1 tsp vegetable oil, and lay them on a baking sheet. Toast in the oven until crisp and brown, about 5 to 8 minutes, flipping halfway.
6
Serve
Divide the toasted tortillas between large plates and top with refried beans, roasted tofu, coleslaw blend, and rainbow salsa. Sprinkle with remaining chopped cilantro.