BBQ Tofu Tostadas

Recipe adapted from This Savory Vegan.


BBQ Tofu:

  • 1 block firm tofu drained and pressed
  • 2 TBSP avocado oil
  • 1 small red onion, finely diced
  • 1 tsp. smoked paprika
  • 1/2 tsp. garlic powder
  • 1/2 tsp. pepper
  • 1/2 c. BBQ sauce


  • 1/2 bunch cilantro
  • 1 jalapeƱo, roughly chopped
  • 1 TBSP apple cider vinegar
  • 1 lime, juiced
  • 1/2 c. mayo
  • 1 small avocado
  • 1/4 c. milk
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/2 tsp. pepper
  • 1/4 tsp. salt
  • 4 cups shredded cabbage (1/2 bag of cole slaw mix)
  • 1 c. corn


  • 8 pre-made tostada shells
  • Pickled onions
  • Shredded cheese


  • Drain and press the tofu. Heat the oil in a skillet over medium heat. Add the tofu and break it apart into bite-sized pieces. Allow it to cook, undisturbed, for 5 minutes. Flip and cook for 3 more minutes.
  • Add the red onion and seasonings to the pan and cook for 5 more minutes. Pour in the BBQ sauce and a splash of water. Toss to coat, lower heat and cook until the sauce starts to crisp slightly.*
  • Meanwhile, add all of the slaw sauce ingredients to a food processor. Blend until smooth. Place the shredded cabbage, corn and 1/2 of the sauce in a bowl and toss to combine. Add more sauce if needed and reserve the rest of the sauce for serving.
  • To assemble, layer each tostada with BBQ tofu, slaw, pickled onions, and drizzle with slaw sauce, if desired.

BBQ Tofu Tosatadas:

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