I’m having trouble finding anything else to say about these tempeh tostadas besides OMG PLZ GO MAKE THEM NOW.
Sorry for yelling at you; I’m just feeling rather passionate about these babies. I just made them for the second time this week, aaaand they’ll probably go on the meal plan for next week…I can’t get enough! No shame in my tostada game.
I actually made this recipe randomly with no plan to post it, but it turned out so delicious that I couldn’t wait to share it with you guys! I had some leftover corn tortillas after making the tofu tostadas (recipe here!) from the Everyday Cooking by the team at Minimalist Baker. Both the tostadas and the cookbook are amazeballs, so I highly recommend checking them out for recipes that will knock your socks off.
I loved Dana’s tostadas so much that I wanted to do something similar with my leftover corn tortillas. I’m a tempeh > tofu gal any day, so that’s what we’re going with today! Tempeh is pretty “meaty” and satisfying, making it the perfect food to turn any carnivore into a #1 plant fan.
I whipped up a smoky, Mexican-inspired marinade for the tempeh cubes and let them get all toasty & crispy in a skillet. Y’all, the marinade. I swear I could bathe in it. It’s the perfect mix of salty, smoky, Mexican-y (?), and damn good on some tempeh. This recipe is worth making even just for that sawwwwce.
I could have Mexican food every day and never get tired of it. (Read: I’m making these tempeh tostadas every week and nothing can stop me.) Seriously, who can resist guac, crispy tortillas, and that delicious blend of spices?
One of the cool things about Mexican food, and these tostadas, is that most of it is build-your-own, which is great for entertaining you friends and family for all your summer parties! All you have to do is lay out the ingredients and toppings, and your guests can build their dream meal.
Let everyone build their own tostadas for a one-way ticket to mealtime bliss. Easy peasy.
Since the tempeh is perfectly salty and spiced, I wanted something a little tangy and slightly sweet to complement it. Cabbage slaw to the rescue! It’s got that crisp crunch with a bit of fruity deliciousness from the mango.
Just think about what you’re getting in each bite: crunchy corn tortilla, smoky tempeh, tangy cabbage, sweet mango, and creamy avocado…uhmmmm, can you say flavor bomb?! I’m seriously already craving the two tostadas I have for lunch today.
The best thing about these tempeh tostadas? Besides that they’re the yummiest things to hit my tastebuds??! They’re done in 30 minutes. Bada bing, bada boom.
I hope I got the point across that you need to make these ASAP for dinner, lunch, breakfast…heck, they’re good enough to have for dessert. Weird? I know. They’re just so damn good.
If you get to whip these up, snap a pic (they’re so photogenic!) and tag me on Instagram with #emilieeats so I can see your fabulous tostada creations. Happy weekend!
Smoky Tempeh Tostadas with Mango Cabbage Slaw
A 30-minute meal that will please everyone! These Smoky Tempeh Tostadas are crispy & satisfying, and the Mango Cabbage Slaw is the perfect tangy complement.
- 1 8-ounce package tempeh, cut into thin chunks
- 1/4 cup soy sauce or liquid aminos
- 1 teaspoon chili powder
- 1/2–1 teaspoon hot sauce (depending on how spicy you want it)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon liquid smoke
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 6 corn tortillas
- Oil for cooking
- 1 1/2 cups red cabbage, shredded
- 3/4 cup mango, diced
- 1/2 cup cilantro, finely minced, plus more for topping
- 1 tablespoon fresh lime juice
- 1 teaspoon apple cider vinegar
- 1 teaspoon agave nectar
- 1/4 teaspoon salt
- Additional toppings: cilantro, avocado, salsa, lettuce
- Preheat oven to 350°F.
- Place the tempeh chunks in a medium bowl.
- In a small bowl, add soy sauce, chili powder, hot sauce, cumin, liquid smoke, garlic powder, onion powder, and pepper. Whisk to combine. Pour over tempeh; stir until evenly coated. Set aside for 5-10 minutes.
- Place corn tortillas on a baking sheet. Lightly brush with oil. Bake for 10 minutes, until crispy and golden.
- In a skillet over medium heat, add the tempeh. Let it cook on on side for 4-5 minutes, until browned. Flip the chunks; cook for another 3-4 minutes.
- While the tempeh and tortillas are cooking, add red cabbage, mango, cilantro, lime juice, vinegar, agave, and salt to a medium bowl. Stir to combine.
- Scoop the tempeh onto the tortillas, then top with slaw and any other desired toppings.