.
home
home
00
Tempeh TostadasTempeh Tostadas
Tempeh Tostadas
Tempeh Tostadas
Logo
Recipe - Gourmet Garage Corporate
TempehTostadas.jpg
Tempeh Tostadas
Prep Time20 Minutes
Servings4
Cook Time10 Minutes
Calories479
Ingredients
8 (6-inch) corn tostada shells
1 large avocado, peeled and pitted
2 tbs fresh lime juice
2 packages (8 ounces each) soy tempeh, crumbled
1 package (1.25 ounces) salt-free taco seasoning mix
2 green onions, thinly sliced
1 cup thinly sliced red cabbage
1/3 cup thinly sliced radishes
2 tbs fresh cilantro leaves
Hot sauce for serving (optional)
Pam Olive Oil Cooking Spray
avocado ranch dressing ( optional ) for topping
Directions

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.

 

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.

 

Nutritional Information
  • 28 g Fat
  • 7 g Saturated Fat
  • 0 mg Cholesterol
  • 481 mg Sodium
  • 40 g Carbohydrates
  • 6 g Fiber
  • 3 g Sugars
  • 0 g Added Sugars
  • 28 g Protein
20 minutes
Prep Time
10 minutes
Cook Time
4
Servings
479
Calories

Shop Ingredients

Makes 4 servings
8 (6-inch) corn tostada shells
Not Available
1 large avocado, peeled and pitted
Hass Avocado, 1 each
Hass Avocado, 1 each
$1.69
2 tbs fresh lime juice
Sicilia Original Lime Juice, 7 fl oz
Sicilia Original Lime Juice, 7 fl oz
$2.29$0.33/fl oz
2 packages (8 ounces each) soy tempeh, crumbled
Not Available
1 package (1.25 ounces) salt-free taco seasoning mix
Not Available
2 green onions, thinly sliced
Organic Scallions, 1 each
Organic Scallions, 1 each
$2.49
1 cup thinly sliced red cabbage
Red Cabbage, 3 pound
Red Cabbage, 3 pound
$4.47 avg/ea$1.49/lb
1/3 cup thinly sliced radishes
Not Available
2 tbs fresh cilantro leaves
Organic Cilantro, 1 each
Organic Cilantro, 1 each
$2.99
Hot sauce for serving (optional)
Cholula Original Hot Sauce, 5 fl oz
Cholula Original Hot Sauce, 5 fl oz
$5.49$1.10/oz
Pam Olive Oil Cooking Spray
Pam Organic Extra Virgin Olive Oil No-Stick Cooking Spray, 5 oz
Pam Organic Extra Virgin Olive Oil No-Stick Cooking Spray, 5 oz
$8.99$1.80/oz
avocado ranch dressing ( optional ) for topping
Organic Hass Avocado, 1 each
Organic Hass Avocado, 1 each
$3.99

Nutritional Information

  • 28 g Fat
  • 7 g Saturated Fat
  • 0 mg Cholesterol
  • 481 mg Sodium
  • 40 g Carbohydrates
  • 6 g Fiber
  • 3 g Sugars
  • 0 g Added Sugars
  • 28 g Protein

Directions

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.

 

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.