Preheat oven to 400°. Place tostada shells in single layer on 2 rimmed baking pans; bake 4 minutes or until lightly browned.
In medium bowl, mash avocado, lime juice and ¼ teaspoon salt with fork. Makes about 1 cup.
Heat large skillet over high heat; spray with cooking spray. Add tempeh; cook and stir 5 minutes or until lightly browned. Add taco seasoning, ¼ teaspoon salt and ½ cup water; cook and stir 3 minutes or until moisture is absorbed. Makes about 4 cups.
Spread avocado mixture over tostada shells; top with tempeh, green onions, cabbage, radishes and cilantro. Serve with hot sauce, if desired.
Dietitian Tip: Make extra tempeh filling and serve over a broccoli slaw blend. Top with crushed tortilla chips and yogurt-based avocado ranch dressing for a delicious week-long lunch.
Ingredients
Directions
Preheat oven to 400°. Place tostada shells in single layer on 2 rimmed baking pans; bake 4 minutes or until lightly browned.
In medium bowl, mash avocado, lime juice and ¼ teaspoon salt with fork. Makes about 1 cup.
Heat large skillet over high heat; spray with cooking spray. Add tempeh; cook and stir 5 minutes or until lightly browned. Add taco seasoning, ¼ teaspoon salt and ½ cup water; cook and stir 3 minutes or until moisture is absorbed. Makes about 4 cups.
Spread avocado mixture over tostada shells; top with tempeh, green onions, cabbage, radishes and cilantro. Serve with hot sauce, if desired.