Vegan Recipe: BBQ Mexican Tostadas

This recipe is so good, it's sure to be a crowd pleaser! 


  • I used one carton of Wildwood brand Tofu meatless crumbles (the Mexican inspired blend.)

  • 1 red bell pepper

  • 1/2 onion

  • Tostada shells

  • BBQ sauce

  • 1 can re-fried beans

  • 2 tbs olive oil


Start by pre-heating your oven to 350. Chop bell pepper and onion and cook in a frying pan with olive oil until browned. Mix in your tofu mixture stirring to mix well and set aside. (Optional) I like to mix my can of re-fried beans with chipotle hot sauce for a little flavor but is not necessary. Spread a thin layer of beans onto each tostada shell. Top the layer of beans with the tofu mix pushing it into the means to hold in one place. You can make as many of these as you want or you can save the mixture for fresh tostadas the following day. Place ready tostadas on a baking sheet and in the oven for 15-20 minutes until crispy and hot.

Here's what you need for the avocado garlic dressing:

  • 1 avocado

  • 1 cup almond or soy milk (plain, unsweetened)

  • 3 Tbsp. lemon juice (about 1 lemon)

  • 2 tsp. white wine vinegar

  • 1-2 cloves garlic (I use 2)

  • 1/2 tsp. dried dill

  • 1/2 tsp. dried parsley

  • 1/2 tsp. onion powder

  • Salt to taste
    Optional: fresh chives are amazing if you can find them!


Place all contents in a food processor or blender.

Top the tostadas with BBQ sauce and your avocado garlic dressing and you are ready to eat! YUM!