Dairy-Free Breakfast Tostadas with Avocado Crema

Instructions

1. 1Prepare the avocado crema: In a blender or food processor, combine the 2 avocados, 2 tablespoons of lime juice, 2 tablespoons of dairy-free milk, 2 tablespoons of cilantro, 0.5 teaspoon of salt, and 0.25 teaspoon of pepper. Blend until the mixture is smooth and creamy. Set this aside.
2. 2Crumble the 1 block (about 400 g) of extra-firm tofu into a medium bowl. Add the 1 teaspoon of chili powder, 0.5 teaspoon of cumin, 0.25 teaspoon of turmeric powder, 0.5 teaspoon of salt, and 0.25 teaspoon of pepper to the crumbled tofu. Mix everything together thoroughly with your hands or a spoon until the tofu is evenly coated with the spices.
3. 3Heat 2 tablespoons of olive oil in a large skillet over medium heat, which is about 175°C.
4. 4Add the seasoned tofu to the hot skillet. Cook, stirring occasionally, for 5 to 7 minutes, until the tofu is heated through and has some lightly browned spots. This indicates it is ready.
5. 5To assemble the tostadas, place 1 tostada on each of 4 plates. Top each tostada with an equal amount of the seasoned tofu, 0.25 cup of black beans (which is about half of the rinsed and drained can), 0.25 of the red onion (diced), and minced jalapeño (if you are using it).
6. 6Drizzle the prepared avocado crema over the toppings on each tostada. Serve these breakfast tostadas immediately.

Substitutions

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