Can this breakfast tostada be meal prepped?

Yes, this recipe concept is a great option to meal prep for easy breakfast assembly. Store the pickled onions, tofu “egg” salad, and refried beans can be made in advance and stored in separate airtight containers in the fridge for up to 4 days. You can buy store-bought tostadas to save time or you can meal prep a few yourself. To store the tostadas, allow them to cool completely, stack them and wrap in a paper towel and place in a resealable bag and store at room temperature for up to 7 days. To reheat the tostadas if they lose their crunch, preheat the oven to 350F, place the tostadas on a bare sheet pan, then bake for 3-5 minutes to get them to crisp up again.

What could be a soy-free alternative to the tofu?

If allergic to tofu, consider making this tostada variant instead! While not an equivalent exchange for the protein, I also love the idea of a boiled plantain that’s roughly mashed and tossed with some olive oil to top the tostada with. For equal protein, consider swapping the tofu salad with some cooked JustEgg instead.

What other ways can this be served?

If you don’t want a tostada, the beans, tofu, onions, and avocado can be stuffed in a burrito or served in warm tortillas to make breakfast tacos. You could also make this into a breakfast bowl by serving the components with a starch you love like rice, quinoa, or roasted potatoes.

Breakfast Tostadas

Description

If you need a high protein plant-based breakfast with the best savory flavors, try meal prepping these breakfast tostadas. Filling, cozy, and satisfying!

Ingredients

Scale

Tofu “Egg” Salad

1, 16oz block firm tofu, drained and pressed
1/3 cup vegan mayonnaise
1 tbsp lemon juice
2 tsp dijon mustard
1 tbsp nutritional yeast
1/4 tsp ground turmeric
1/2 tsp kosher salt
Freshly ground black pepper to taste
2 scallions, thinly sliced

Refried Beans

1-2 tbsp olive oil
1/2 small onion, diced
1 jalapeño, diced (optional)
4 cloves garlic, minced
1, 15oz can black beans or 1 1/2 cups cooked beans, drained
1/3 cup vegetable broth (or more as needed)

Pickled Red Onion

1/2 medium red onion, thinly sliced
Juice of half a lemon
1 tbsp apple cider vinegar
1 tsp maple syrup (optional)

For serving

6 corn tortillas (or use store-bought tostadas)
Avocado, sliced
Salsa

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Instructions

Cut the block of tofu in half. Finely dice one half into 1/4-inch pieces and mash the remaining tofu half into a fine crumble. To a mixing bowl, add the mayo, lemon, mustard, nutritional yeast, turmeric, salt, and a pinch of black pepper then whisk together. Add the cubed and mashed tofu then fold it into the mixture with a spatula. Fold in the scallions, taste and adjust the salt and pepper as needed. Cover and refrigerate.
Add the sliced onions to a bowl with a generous pinch of salt, lemon, vinegar, and maple syrup. Rub the onions in with the mixture then cover and allow to marinate in the fridge.
Place a medium sauté pan over medium low heat then heat up the oil. Add the onion with a pinch of salt and sauté for about 5 minutes or until softened and golden. Stir in the jalapeño and garlic and continue to sauté for about 2 minutes, or until fragrant.
Add the beans and vegetable broth, then bring to a low simmer for 5 minutes. Use a potato masher or the back of a spoon to mash the beans into a creamy consistency, adding additional vegetable broth as needed. Remove from heat and adjust salt to taste.
If baking tostadas, preheat the oven to 400F. Place your corn tortillas on a baking tray and spray or brush both sides with oil. Bake the tortillas in the oven for 5 minutes. Flip then bake again for 4-5 minutes until golden and crisp. Transfer to a cooling rack then lightly sprinkle the tops with salt and allow to fully cool.
To assemble, spread a few dollops of the refried beans over top a crispy tortilla then layer on a few spoons of the “egg” salad, slices of avocado, and the pickled onions. Serve with a little salsa and enjoy.

Notes

Some shortcut hacks. Many components of this recipe can be swapped with a store prepared item that will give a similar vibe. If you didn’t want to make the tofu salad, try scrambling up some JustEgg instead to top your tostada with. Use a store prepared refried bean option like the canned variety from Siete or pouches from A Dozen Cousins. You can even use store-bought tostadas to avoid using the oven. Make the recipe work for you and your needs.

Adjust the spice. You can add more or less spice with a few tweaks. For more spice, use a serrano pepper instead of a jalapeño. For less spice, omit the jalapeño or reduce the heat significantly by removing the seeds and membranes before dicing.

For a more “eggy” flavor. Add a pinch of Kala Namak (Black Salt) to the mix. It will add a little bit of the sulphurous compounds normally found in eggs to the mix.