• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer

The Plant Philosophy

Vegan Food & Lifestyle by Margaret Chapman | The Plant Philosophy

  • Home
  • About
  • Recipes
    • Recipe Index
  • Lifestyle
    • Baby
    • Beauty
    • Reviews
    • Travel
  • Press
  • Resources
    • Ebook
    • The Foodies Guide To Instagram
  • Contact
    • Work With Me
    • Sponsors
You are here: Home / Recipes / Tofu Scramble Tostadas

Tofu Scramble Tostadas

March 30, 2016 by Margaret 7 Comments

Tofu Scramble Tostadas | The Plant Philosophy | Tex Mex Meal Plan

Have you ever made something on a whim and become completely obsessed with it? Well this has been my go to brunch on days I feel like something savory in place of my usual breakfast smoothie. Some days you need some crispy food to fill the void no smoothie or salad could replace. Don’t get me wrong, I love my breakfast smoothies. But I crave warm foods on mornings where I wake up cold or feeling the need to sit and really savor my food. I’m guilty of gulping down smoothies without a second thought as to what I’m actually doing – perfect for busy days. However the mornings in which I get a little extra time to myself, I like to take that time to feed not only my stomach but my soul. Deep words, I know.

Anything crispy and spicy is a winner in my book. Over the past year I’ve developed this addiction to hot sauce that I never use to crave. I did grow up eating hot cheetos, guilty. Hot sauce is different though and really sets this tostada off. If you’re not a fan of heat, feel free to omit adding sauce. It’s still incredibly flavorful with the black bean hummus base and smoky, veggie-filled tofu scramble.

Tofu Scramble Tostadas Tofu Scramble Tostadas

While a traditional tostada might sound like an unhealthy option, I’ve tried my best to adapt this to keep it on the cleaner side. We’re completely opting out of frying and instead baking a yellow corn tortilla to keep this low-fat, while still yielding a super crispy texture. And with an oil-free hummus base, it’s actually kind of a guilt-free meal. Which is why I totally go heavy handed on the spread, it’s so good!

Top it all off with a handful of greens, the basic tofu scramble from yesterday’s post and you’re all set! Of course, I highly recommend adding hot sauce and a fresh squeeze of lime to kick it up even more.

Baked Tostada Shells Tofu Scramble Tostadas

I hope you enjoy this tostada combo and if you’re looking for more ideas, I have an older recipe for Tex Mex Tostadas here – which is a similar concept, using the same ingredients as the Tex Mex Meal Plan calls for. If you decide to change it up.

Print

Tofu Scramble Tostadas

Prep 5 mins

Cook 20 mins

Total 25 mins

Author Margaret

Yield 2 servings

Ingredients

  • 4 Yellow Corn Tortillas
  • 8 tbsp Black Bean Hummus
  • 1 cup Tofu Scramble
  • Shredded Lettuce, as desired
  • Hot Sauce, optional
  • Lime Wedges, to garnish

Instructions

  1. Prep you tostadas by baking yellow corn tortillas for 14-16 minutes at 375 F, flipping half way through. Remove before they get too dark, they should be a deep golden brown (like in the photo above).
  2. Follow the Basic Tofu Scramble recipe and Black Bean Hummus recipe.
  3. Assemble starting with a tostada shell, topped with hummus, shredded lettuce, 1/4 cup of tofu scramble and hot sauce (optional).
  4. Serve warm, with a squeeze of lime on top.

Notes

Top with fresh cilantro and hot sauce for even more flavor!These are best made fresh, but you can prep ahead the hummus, scramble and tostada shells. This will make assembly quick & easy!

Courses Breakfast, Brunch

Cuisine Gluten-free, Vegan, Oil-free

Nutrition Facts

Serving Size 2 tostadas

Amount Per Serving

Calories 275

% Daily Value

Total Fat 9 g

14%

Saturated Fat 1 g

5%

Sodium 348 mg

15%

Total Carbohydrates 39 g

13%

Dietary Fiber 9 g

36%

Sugars 6 g

Protein 16 g

32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

plantphilosophy
0

Filed Under: 10 Ingredients or Less, Recipes Tagged With: 10 ingredients or less, 30 minutes or less, breakfast, brunch, entree, gluten-free, kid-friendly, meal plan, oil-free, Recipe, tex mex, vegan

Sign up for our newsletter!

« Basic Tofu Scramble
Fully Loaded Vegan Burrito Bowls »

Reader Interactions

Comments

  1. Be Sol-Ful Living

    March 30, 2016 at 1:34 pm

    I LOVE tostadas!! What a great mix of flavors here and I’m with you…crispy + spicy = perfection. I really miss tofu – such a versatile ingredient and tofu scrambles used to be my absolute favorite! I’ll have to try this but using a chickpea scramble instead. What a delicious meal!!

    Reply
    • Margaret

      March 30, 2016 at 6:41 pm

      Me too! Thanks so much babe, I appreciate the love <3 I think garbanzo bean flour makes a killer soy-free/egg-free omelet! I know Mary's Test Kitchen has a recipe for a chickpea “tofu”, I wonder if that could work with this.

      Reply
      • Be Sol-Ful Living

        March 31, 2016 at 3:07 pm

        I just checked out the recipe for the chickpea tofu and oh, man. I gotta try that! I bet it would go perfectly with your tostadas! Thank you!!! <3 xo

        Reply
        • Margaret

          March 31, 2016 at 6:06 pm

          You’ll have to let me know what you think, if you give it a try! <3

          Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Living a plant-based, vegan lifestyle and loving every minute of it! Sharing my favorite recipes along the way to inspire others to make healthier, plant strong food choices. Read More…

Follow Me On:

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Follow us on Pinterest!

Trending Now

Black Bean “Meatballs” with Zucchini Zoodles

Sweet & Tangy Carrot Broccoli Salad

Oil-Free Garlic Herb Potato Wedges

No-Bake Vanilla Bean Cheesecake

Oven Roasted Vegetables + Vegan Sunflower Seed Parmesan

Ginger Limeade Mocktails + DIY Ginger Coconut Simple Syrup | Refined Sugar-Free, Vegan & Non-Alcoholic | The Plant Philosophy

DIY Ginger Coconut Simple Syrup + Ginger Limeade Mocktails

Orange Carrot Cupcakes + Vanilla Maple Cashew Cream

Vegan Red Velvet Cake Freezer Fudge | Gluten-Free, Oil-Free & No-Bake | The Plant Philosophy

Vegan Red Velvet Cake Freezer Fudge

Savory Coconut Cream Sauce

Footer

Find me on:

  • Facebook
  • Instagram
  • Pinterest
  • Snapchat
  • Twitter

Living a plant-based, vegan lifestyle and loving every minute of it! Sharing my favorite recipes along the way to inspire others to make healthier, plant-based food choices.

Sign up for our newsletter!

Copyright © 2021 · Foodie Pro & The Genesis Framework