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Tempeh Tostadas

Yields4 ServingsPrep Time20 minsCook Time10 minsTotal Time30 mins

Tempeh Tostadas

 8 (6-inch) corn tostada shells
 1 large avocado, peeled and pitted
 2 tbsp fresh lime juice
 16 oz soy tempeh, crumbled
 1.25 oz salt-free taco seasoning mix
 2 green onions, thinly sliced
 1 cup thinly sliced red cabbage
 ⅓ cup thinly sliced radishes
 2 tbsp fresh cilantro leaves
 hot sauce for serving (optional)
 pam olive oil cooking spray
 avocado ranch dressing ( optional ) for topping
1

Preheat oven to 400°. Place tostada shells in single layer on 2 rimmed baking pans; bake 4 minutes or until lightly browned.

2

In medium bowl, mash avocado, lime juice and ¼ teaspoon salt with fork. Makes about 1 cup.

3

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.

4

Spread avocado mixture over tostada shells; top with tempeh, green onions, cabbage, radishes and cilantro. Serve with hot sauce, if desired.

Nutrition Facts

0 servings

Serving size

1

Amount per serving
Calories479
% Daily Value *
Total Fat 28g36%

Saturated Fat 7g35%
Cholesterol 0mg
Sodium 481mg21%
Total Carbohydrate 40g15%

Dietary Fiber 6g22%
Total Sugars 3g
Includes 0g Added Sugars0%
Protein 28g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.