Vegan Breakfast Tostadas with Tofu Scramble, Avocado and Beans
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.
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