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    Home » Recipes » Breakfast

    Vegan Breakfast Tostadas with Tofu Scramble, Avocado and Beans

    Published: Jan 10, 2023 by Abi Cowell · As an Amazon Associate, I earn from qualifying purchases · See my privacy policy linked in footer · This blog uses cookies

    Jump to Recipe
    tostada with refried beans, sliced avocado, tofu scramble, crema and cilantro on a wooden board

    Delicious for brunch or breakfast, these tostadas with tofu scramble, avocado and beans are vegan, gluten-free and easy to make. Serve alongside breakfast potatoes, fresh fruit and hot tea for a full brunch spread fit for company or a special occasion.

    tostada with refried beans, sliced avocado, tofu scramble, crema and cilantro on a wooden board

    Tostadas are a Mexican meal with a base of a flat, crispy fried corn tortilla, topped with a variety of different toppings. Not familiar with them? Check out my tutorial on how to eat tostadas.

    This is my vegan take on a breakfast tostada, using fat-free vegetarian refried pinto beans, tofu scramble along with sliced avocado. Serve with papas a la Mexicana and fresh fruit.

    Jump to:
    • 🧄 Ingredient notes
    • 📋 Substitutions and variations
    • 🔪 Instructions
    • 🥡 Make ahead and storage tips
    • 🚦 Calorie density score
    • 🗺 Cultural influences
    • 💜 More recipes you'll love
    • 📖 Recipe
    • 💬 Reviews

    🧄 Ingredient notes

    • Tostada shells - Tostada shells are corn tortillas that have been deep fried or baked until crispy like a tortilla chip. They are sold in grocery stores near the tortillas. Look for baked tostada shells that do not have oil listed in the ingredients. If you can't find them, make your own homemade tostada shells in the oven or air fryer using corn tortillas.
    • Refried beans - Refried pinto beans are mashed pinto beans that are sometimes mixed with salt, fat (oil or lard) and seasonings. When buying refried beans for this recipe, look for vegetarian, fat-free refried beans in a can. This will ensure they are low in fat and do not include animal products.
    • Firm tofu - Firm tofu packed in water is found in the refrigerated section of your grocery store, often in the produce section or by the dairy products. Firm tofu, sautéed with seasonings, makes a firm scrambled egg substitute. If you like a softer scrambled egg texture, use medium or semi-soft tofu instead.

    📋 Substitutions and variations

    Here are some suitable substitutions for the ingredients in this recipe:

    • Tostada shells - instead of store-bought tostada shells, make your own tostada shells using corn tortillas. If you can source mini street taco corn tortillas, then use those to make mini tostada shells.
    • Refried pinto beans - instead of canned refried beans, you can mash up or blend pinto beans to make your own refried beans. Or, you can use refried or mashed black beans.
    • Firm tofu - you can use medium or semi-soft tofu instead of firm tofu. I would not recommend using silken tofu for tofu scramble.
    • Avocado - omit the avocado if you don't have it
    • Nut-free - make this nut-free by using a tofu-based sour cream or sunflower seed-based vegan sour cream.
    • WFPBNO - make this whole food plant based no oil by using oil-free tostada shells and sour cream
    • SOS-free - make this SOS-free by omitting the salt in the beans and as a topping. Also, be sure to use an oil-free sour cream and baked, oil-free tostada shells.

    Switch things up with these variation ideas!

    • Papas con Chorizo Tostadas - top your tostadas with spicy Mexican potatoes with soy chorizo. Or, serve it on the side.
    • Chipotle Crema - make homemade vegan chipotle crema to drizzle on top for smoky, spicy flavor
    • Jalapeño Cilantro Lime Crema - make homemade vegan jalapeño cilantro lime crema for an herby, spicy flavor
    • Habanero Crema - spice it up with homemade vegan habanero crema.

    🔪 Instructions

    Step by step instructions for how to make vegan tostadas for brunch.

    finished canned refried beans

    Mix refried beans, seasonings, water and hot sauce together in a small saucepan. Heat beans on stove in a small saucepan over medium-low heat, stirring frequently until hot. Remove from heat. Or, heat in a microwave-safe glass bowl and heat in microwave for 1 minute. Stir, then heat for 30 seconds at a time, stopping to stir, until hot.

    closeup of baked tostadas

    Many can find store-bought tostada shells in their local grocery stores. Look for baked tostadas with no oil. If you can't find them, you can make your own homemade tostada shells in the oven or air fryer using corn tortillas.

    crumbling tofu into pan

    Heat a non-stick skillet over medium-high heat. Drain tofu and lightly squeeze out excess liquid (no need to press it for a long time, the liquid will evaporate while cooking). Using your hands, crumble the tofu in big chunks into the heated pan. It will continue to break down a little while you stir it, so there's no need to make it into super small crumbles.

    Tofu Scramble seasonings

    Once all the tofu is in the pan, sprinkle tofu scramble seasoning with black salt on top. (If using bulk pre-prepared seasoning, use a scant 2 teaspoons.) Using a spatula, stir the seasonings into the tofu. Allow it to cook without moving it for 2-3 minutes. Then, stir and allow to cook another 2-3 minutes, breaking up any larger pieces.

    cropped-Featured-Super-Eggy-Tofu-Scramble-Seasoning-with-Black-Salt-1.jpg

    Taste and adjust for salt and pepper, as needed. Cook until browned a little bit and the liquid is gone.

    tostada with refried beans, sliced avocado, tofu scramble, crema and cilantro on a wooden board

    Divide prepared refried beans across 4 tostada shells, spreading the beans across the tostada shells in an even layer. Top the beans with sliced avocado, tofu scramble, a drizzle of vegan sour cream and hot sauce, if using. Sprinkle with a light dusting of salt and freshly ground black pepper. Serve immediately!

    🧯 Food safety

    • Wash hands with soap and water before cooking
    • Don't leave food sitting out at room temperature for extended periods
    • Never leave cooking food unattended
    • Always have good ventilation when using a gas stove

    See more guidelines at USDA.gov.

    🥡 Make ahead and storage tips

    You can make the refried beans and tofu scramble ahead of time and then just reheat them in the microwave or on the stovetop before serving.

    Tostadas do not keep well as leftovers, since the tostada gets soft and soggy. But, you can refrigerate the separate ingredients (beans and tofu scramble) for up to 5 days.

    🚦 Calorie density score

    🟡 This recipe gets a yellow light on the calorie density chart. Some of the ingredients (the tostada shells, avocado and tofu) are higher than 600 calories per pound, so eating richer meals like this regularly may prevent you from losing body fat or may even cause you to gain weight. Learn more about calorie density from Jeff Novick, MS, RDN.

    Get your own printable calorie density chart for your refrigerator and free ebook explaining calorie density in simple terms.

    🗺 Cultural influences

    Tostadas originated from Mexico and are eaten throughout Texas.

    This recipe is inspired by my mixed ethnic background and heritage as a native of Houston, Texas and by the strong cultural influences of my friends from Mexico. See About for more information on my cultural influences and how I attribute recipes.

    💜 More recipes you'll love

    If you love this vegan breakfast tostada recipe, check out these other TexMex-inspired plant-based recipes!

    • assorted mini tostadas topped with various vegan, meatless, vegetarian toppings of beans, ceviche, corn, crema, pickled onion, avocado and lettuce
      Mini Plant-Based Tostadas, 4 Ways
    • tostada with refried beans, dairy-free mexican street corn esquites, sour cream and cilantro on a wooden board with a lime in the background
      Tostadas with Mexican Street Corn and Beans (vegan)
    • creamy spicy mexican-style street corn in a white bowl with cilantro sprinkled on top
      Vegan Esquites - Mexican Street Corn in a Cup with Frozen Corn
    • diced potato and onion after baking with spices on a parchment paper lined sheet pan
      Oil-free Roasted Potatoes and Onion with Cumin, Garlic and Chili Powder

    Love this recipe? Please rate it 5 stars ⭐️⭐️⭐️⭐️⭐️ below in the recipe card. And, if you make it, please tag me on Instagram or Facebook in your posted photos! I would love to see your creations. 😄

    📖 Recipe

    tostada with refried beans, sliced avocado, tofu scramble, crema and cilantro on a wooden board

    Vegan Breakfast Tostadas with Tofu Scramble, Avocado and Beans

    Abi Cowell
    Delicious for brunch or breakfast, these tostadas with tofu scramble, avocado and beans are vegan, gluten-free and easy to make. Serve alongside breakfast potatoes, fresh fruit and hot tea for a full brunch spread fit for company or a special occasion.
    5 from 1 vote
    Estimated Cost: $5
    Print Recipe Pin Recipe Save Recipe Saved Recipe!
    Prep Time 5 minutes mins
    Cook Time 15 minutes mins
    Total Time 20 minutes mins
    Course Quick and Easy
    Cuisine TexMex
    Servings 4
    Calories 421 kcal

    Equipment

    • Non-stick skillet
    Prevent your screen from going dark

    Ingredients
     
     

    Seasoned Refried Beans

    • 15 ounces canned refried pinto beans vegetarian, fat-free
    • ½ teaspoon onion powder
    • ½ teaspoon garlic powder
    • ¼ teaspoon sea salt
    • ⅓ cup water
    • ½ teaspoon hot sauce optional, Cholula, Chipotle Tabasco or similar

    Tofu Scramble

    • 1 pound firm tofu drained and liquid lightly pressed out
    • ¼ teaspoon black salt kala namak
    • ¼ teaspoon sea salt
    • ¼ teaspoon black pepper freshly ground
    • ¼ teaspoon onion powder
    • ¼ teaspoon ground turmeric
    • ½ teaspoon garlic powder

    Assemble the Tostadas

    • 8 tostada shells store-bought or homemade
    • 1 avocado sliced
    • ¼ cup vegan sour cream cashew cream, optional
    • black pepper freshly cracked, to taste
    • 1 pinch sea salt to taste
    • hot sauce optional, Cholula, Chipotle Tabasco or your favorite

    Instructions
     

    Make Refried Beans

    • Mix refried beans, seasonings, water and hot sauce together in a small saucepan. Heat beans on stove in a small saucepan over medium-low heat, stirring frequently until hot. Remove from heat. Or, heat in a microwave-safe glass bowl and heat in microwave for 1 minute. Stir, then heat for 30 seconds at a time, stopping to stir, until hot.
      15 ounces canned refried pinto beans, ½ teaspoon onion powder, ½ teaspoon garlic powder, ¼ teaspoon sea salt, ⅓ cup water, ½ teaspoon hot sauce

    Make Tofu Scramble

    • Heat a non-stick skillet over medium-high heat. Drain tofu and lightly squeeze out excess liquid (no need to press it for a long time, the liquid will evaporate while cooking).
      1 pound firm tofu
    • Using your hands, crumble the tofu in big chunks into the heated pan. It will continue to break down a little while you stir it, so there's no need to make it into super small crumbles.
    • Once all the tofu is in the pan, sprinkle tofu scramble seasoning with black salt on top. (If using bulk pre-prepared seasoning, use a scant 2 teaspoons.) Using a spatula, stir the seasonings into the tofu. Allow it to cook without moving it for 2-3 minutes. Then, stir and allow to cook another 2-3 minutes, breaking up any larger pieces.
      ¼ teaspoon black salt, ¼ teaspoon sea salt, ¼ teaspoon black pepper, ¼ teaspoon onion powder, ¼ teaspoon ground turmeric, ½ teaspoon garlic powder
    • Taste and adjust for salt and pepper, as needed. Cook until browned a little bit and the liquid is gone.

    Assemble Tostadas

    • Divide prepared refried beans across 4 tostada shells, spreading the beans across the tostada shells in an even layer.
      8 tostada shells
    • Top the beans with sliced avocado, tofu scramble, a drizzle of vegan sour cream and hot sauce, if using. Sprinkle with a light dusting of salt and freshly ground black pepper.
      1 avocado, ¼ cup vegan sour cream, black pepper, 1 pinch sea salt, hot sauce

    Notes

    Customize your brunch tostadas however you like! The choices are endless.
    Pro Tip: Look for baked tostadas or make your own tostada shells in the oven or air fryer to cut down on the fat and calories.

    Nutrition

    Serving: 2tostadasCalories: 421kcalCarbohydrates: 51gProtein: 20gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 7gSodium: 848mgPotassium: 652mgFiber: 13gSugar: 3gVitamin A: 76IUVitamin C: 6mgCalcium: 244mgIron: 4mg
    Keyword breakfast tostadas, vegan tostadas
    Tried this recipe?Let us know how it was!

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    About Abi Cowell

    Hey y'all! I’m the plant-based food blogger, recipe developer, photographer and cooking class instructor behind Very Veganish. Join me as we explore and taste incredible plant-based food, with cultural influences from around the world. You’ll find healthy comfort food vegan recipes and inspiration here. When I'm not cooking, you'll find me homeschooling my two boys, volunteering and trying to survive the Texas summers with copious glasses of iced tea.

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    1. tom says

      April 19, 2023 at 12:16 am

      Why include the sea salt because the black salt is REALLY salty?

      Reply
      • Abi Cowell says

        April 20, 2023 at 10:30 pm

        The ground black salt that I use is not so salty that is properly seasoned. Hence the need for the extra salt. But, feel free to omit it!

        Reply

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    Abi Cowell smiling in her kitchen

    Hi! I'm Abi, mom of two hungry boys, caregiver, plant-based food blogger and cooking instructor from Houston, Texas. I help busy women create simple & healthy vegan meals in under 30 minutes so they spend less time in the kitchen cooking and cleaning. Join me as we make quick & easy vegan comfort food you and your family will love (no matter how they eat).

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