How can I add more fiber?

Add a few grams of fiber by topping your tostada with some slices of avocado. You can also consider tossing some edamame, lentils, or mashed chickpeas/white beans in with the cabbage slaw. The slaw can also be swapped for some refried beans as the base of the tostada.

Can this be meal prepped?

Yes! I would recommend storing the prepped tinga tofu and cabbage slaw in separate airtight containers in the fridge for up to 4 days. If you make homemade tostadas, they can also be stored! Allow them to cool completely then store in an airtight storage bag in the fridge up to 3 days. Reheat the tostadas in the oven at 350F for 3-4 minutes to warm through. The tinga can be reheated in the microwave or on the stove top until warmed through to your liking.

Can this be made soy-free?

Yes. For a 1:1 swap, I’d recommend using the fava bean “tofu” from Big Mountain Foods. I find this variety at Whole Foods and sometimes at my local ShopRite. As is, you can shred it very similar to how you can shred super firm tofu. You would also need to swap your tamari/soy sauce for some coconut aminos. Everything else should be naturally soy-free.

Shredded Tofu Tinga Tostadas

Description

These Shredded Tofu Tinga Tostadas pack in a lot of flavor and protein using simple ingredients. Each nourishing bite is enjoyably crisp, fresh, and smoky.

Ingredients

Scale

Shredded Tofu

1, 16oz block super firm tofu, drained and patted dry
1 tbsp tamari
1 tbsp avocado oil
1 tbsp potato starch or cornstarch
1 tbsp nutritional yeast
1 tbsp adobo sauce from a can of chipotle peppers

Tostada Assembly

2 tbsp avocado oil, plus more as needed for cooking
4 cups shredded green cabbage (about 1/2 a medium cabbage shredded)
1/2 cup cilantro leaves, divided
1 medium yellow onion
3 jalapeños
8 garlic cloves
Zest and juice of 1 lime
2 tsp maple syrup
2 Roma tomatoes
1 veggie bouillon cube or 1 tsp yellow miso paste
2-3 chipotle peppers from a can of chipotle peppers in adobo sauce
1 tsp dried oregano
1/2 tsp dried thyme
6-8 tostadas
Cashew crema, for serving (optional)

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Instructions

Preheat the oven to 425F and line a baking sheet with parchment paper. Use the largest holes of a box grater to shred the tofu directly onto the baking sheet. Drizzle with tamari and oil, then sprinkle with starch, nutritional yeast, and adobo sauce. Toss to fully coat and spread into an even layer on the tray. Bake for 15 minutes. Toss to break up any clumps, then bake another 5-10 minutes until lightly golden and crisp around the edges.
Place the shredded cabbage in a large mixing bowl. Roughly chop half the cilantro and add on top of the cabbage. Cut the onion in half. Roughly chop one half and thinly slice the other half. Remove the jalapeño stems, then roughly chop the pepper.
Heat 2 tbsp oil in a large sauté pan over medium-low heat. Add the chopped onion half, jalapeños, garlic cloves, and a pinch of salt to the pan. Cook, stirring occasionally, until softened and lightly golden, about 4-5 minutes. Remove from heat and allow to cool slightly.
Transfer the jalapeños and cooking oil to a blender cup along with half the cooked onions and garlic, 1/2 a bouillon cube, lime zest and juice, maple syrup, and remaining cilantro. Blend until smooth, then pour over the cabbage and massage into the greens until slightly softened. Cover and refrigerate.
Clear out the blender cup, then add the remaining cooked onions and garlic. In the same pan over medium-low heat, add the tomatoes. Cook undisturbed for 3 minutes to lightly char, flip, and cook again for 3 minutes. Transfer the tomatoes to the blender cup along with the remaining bouillon cube, chipotle peppers, oregano, and thyme then blend until smooth.
Return the same pan to the burner at medium low heat. Add a small drizzle of oil if needed. Add the sliced onions and a pinch of salt. Sauté until softened, about 3-4 minutes. Pour in the blended sauce, and simmer for 4-5 minutes to slightly thicken. Stir in the baked tofu and cook for another 2-3 minutes to fully coat and heat through.
Top each tostada with a portion of the slaw and tofu tinga. Drizzle with some crema if desired and enjoy!

Notes

Prep some items in advance. For example, you can make the sauces ahead of time and store in the fridge until ready to use. You can also like to prep a batch or 2 of the shredded baked tofu and pre-shred the cabbage and store in separate containers in the fridge. Each item can last in the fridge for 3-4 days when stored properly. This will help make finishing up the main meal a lot faster when you are ready to eat.

Retain the vibrant green color of the slaw. To do this, just blanch the cilantro for a few seconds with some boiling water from a kettle. Then transfer it over to a bowl with ice water to shock it. The leaves will remain brilliant green when blended in with the other sauce ingredients. Totally optional, but makes a nice visual difference.

Save a few steps. Don’t like shredding your own cabbage? Use a bag of pre-shredded cabbage. Don’t want to make a second sauce? Swap making the green sauce for a pre-made plant-based green goddess dressing instead. I’m a fan of the Trader Joe’s version, but use whatever brand you personally like. Lastly, when I’m lazy I just buy pre-made tostadas, which you can often find sold in the same area you find tortillas in store. Make the recipes work for you!

For less spice, use less peppers. Instead of 2-3 chipotle peppers, just use 1 pepper, which will help mellow out the spices. Also consider removing the seeds and membranes of the jalapeños before using.

Save time. While the tofu is baking, make the sauces. Might as well make the most of your time while you are waiting. I also will make everything using the same pan. I cook the veggies first and divide between blender cups so that the pan doesn’t need much clearing and can be used immediately after to saute the onions and sauce for the tinga.