Can I make the tostadas without frying?

The recipe specifies frying the corn tortillas in about half an inch of oil until brown and crispy, which is key for achieving the desired tostada texture.

What kind of salsa should I use for these tostadas?

The recipe suggests using 'salsa of choice,' allowing you to customize the flavor to your preference, whether mild, medium, or spicy.

How do I assemble the Tofu Huevos Rancheros Tostadas?

First, lay down a crispy tortilla, then add the warm smashed black beans, followed by the scrambled 'huevos,' then avocado mixed with lime juice, salsa, and cilantro, finishing with a little more lime juice.

What makes these Huevos Rancheros Tostadas gluten-free?

This recipe is gluten-free by using corn tortillas (ensure they are certified gluten-free if needed) and naturally gluten-free ingredients like tofu, black beans, and spices.

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Tofu Huevos Rancheros Tostadas
[Vegan, Gluten-Free]

LH By: Lauren Hartmann

Author Bio

Lauren is a classically trained pastry chef and vegan. She is inspired every day by... Read More

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Close-up of vibrant Tofu Huevos Rancheros Tostadas, featuring creamy scrambled tofu, smashed black beans, sliced avocado, fresh cilantro, and salsa on a crispy corn tortilla, garnished with lime wedges.

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Tofu Huevos Rancheros Tostadas [Vegan, Gluten-Free]

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Ingredients You Need for Tofu Huevos Rancheros Tostadas [Vegan, Gluten-Free]

For the Scrambled Huevos:

1 15-ounce block of extra firm tofu
4 tablespoons coconut cream
1/2 cup almond milk
1 clove of garlic
2 tablespoons nutritional yeast
3 tablespoons cornstarch
1 teaspoon mustard
2 teaspoons turmeric
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon smoked paprika

For the Tostadas:

6-8 corn tortillas, gluten-free of needed
Oil of choice for frying
1 13.5-ounce can black beans
1 avocado
2 limes
2 tablespoons cilantro
Salsa of choice
Salt and pepper to taste

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How to Prepare Tofu Huevos Rancheros Tostadas [Vegan, Gluten-Free]

In a blender, add all the "huevos” ingredients, and blend on high until creamy and smooth. This will take a few minutes.
Once the huevos mixture is ready, heat a small non-stick pan, sprayed with non-stick spray, scoop about 1/3 of a cup of the mixture into the pan, and smooth out evenly. Let cook for a few minutes on one side, and then flip over, and you can break it up a bit to look like scrambled eggs. Move around the pan and cook on each side. Once all of it has browned a bit and it looks cooked through, remove from the pan and repeat as many times as you want until you have as much as you need.
Heat about half an inch of oil in a pan on medium-high heat, and once the oil is hot, add your corn tortillas, one or two at a time, cook for a minute or each side. Until brown and crispy. Repeat until you have all your tortillas done.
Smash the black beans down a bit with some salt and pepper, using a fork, warm them in a saucepan for a few minutes.
Put together the tostadas. Lay a crispy tortilla down, then the smashed black beans, then the "huevos," then avocado mixed with lime juice, salsa, and cilantro. Squeeze a little more lime juice on top and you are ready to go.