How to make:
Vegan Tostadas with Smoky Tempeh and Mango Slaw
A 30-minute meal that will please everyone! These Vegan Tostadas are piled high with smoky Mexican tempeh and a bright and zesty mango slaw.
Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
Author:
Yield:
3 1x
Rating:
Ingredients
- 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
Instructions
- 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.