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.
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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.
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🧄 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.
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.
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.
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.
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.
Taste and adjust for salt and pepper, as needed. Cook until browned a little bit and the liquid is gone.
Divide prepared refried beans across 8 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!
Love this recipe?
Please rate it ⭐️⭐️⭐️⭐️⭐️ and leave a comment below, so I know which recipes you like the best. This helps me know what to make more of!
📖 Recipe
Vegan Breakfast Tostadas with Tofu Scramble, Avocado and Beans
Equipment
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 8 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
tom says
Why include the sea salt because the black salt is REALLY salty?
Abi Cowell says
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!
Kathy says
I haven’t made this yet, but plan to. Ingredients call for 8 tostada shells but instructions talk about topping only 4. Serving size is 2 shells, so I assume there is a typo.
Abi Cowell says
Yes, it would be 8 total. Thank you for catching that, I'll edit it now!