Tex-Mex Plant-Based Protein Tostadas
with Pineapple Salsa, Pickled Onion & Cilantro-Lime Drizzle
Tex-Mex Plant-Based Protein Tostadas
Crispy tostadas piled with Tex-Mex plant-based protein, bright pineapple salsa, tangy pickled onion, and a zesty cilantro-lime drizzle for a fresh, satisfying bite.
Ingredients
For 2 servings
- ¼ ounce Cilantro
- 6 unit Flour Tortillas
- 1 unit Lime
- 4 ounce Pineapple
- 1 unit Red Onion
- 8 ounce Tex-Mex Ground Plant-Based Protein
- 1 unit Tomato
- 2 tablespoon Vegan Mayo
Additional Ingredients
- Cooking Oil
- Pepper
- Salt
- Sugar
American
PDF
DifficultyEasy
Prep Time10m
Total Time25m
Calories700
Protein23g
Carbs55g
Fat44g
Tags:
Veggie
⚠️Allergens:
🌱Soy🌾WheatSwaps and substitutions
For soy-free needs, swap the plant-based protein for another soy-free meatless crumble or seasoned beans if it matches your diet. For wheat-free serving, replace the flour tortillas with corn tostadas or lettuce cups and use a wheat-free vegan mayo.
What to serve with it
Serve with a crisp green salad, charred corn, or black beans to round out the sweet-savory toppings. A cold sparkling drink or limeade works well alongside the bright citrus and pineapple notes.
You might also like
Smoky Black Bean and Caramelized Sweet Potato Tacos
45 min764 cal
Cannellini Bean Toasts
30 min569 cal
Roasted Veggie Tostadas
30 min793 cal
Wild Mushroom Fettuccine
30 min599 cal
Roasted Beet & Lentil Salad
30 min691 cal
Spinach & Ricotta Ravioli
45 min907 cal
Rosemary Ricotta Flatbread
35 min768 cal
Chipotle Black Bean Tacos
30 min715 cal