Ingredients

The following ingredients have 2 Servings
  • 14 oz. silken tofu
  • 2 tablespoons lemon juice
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon coconut nectar (or other liquid sweetener)
  • salt
  • corn or brown rice tortillas ((1 corn tortilla makes about 2 rounds, 1 brown rice tortilla makes about 5 rounds))
  • 28 oz. refried beans - 1 teaspoon per tostada
  • Pico de Gallo - 1 teaspoon per tostada
  • Vegan Sour Cream - 1/2 teaspoon per tostada
  • coconut oil spray or other oil

Instruction

  • Preheat oven to 350°.
  • Vegan Sour Cream: Squeeze water out of tofu through a fine mesh sieve. Blend all ingredients in a food processor until smooth.
  • Tostadas: Using a cookie cutter or a can, cut out tortilla rounds. Spray cupcake pan with coconut oil spray or other oil. Bake at 350° for 10-15 minutes, or until crispy.
  • Layer tostadas with heated refried beans, vegan sour cream, and pico de gallo.