This week is something we enjoy regularly that is great for those nights you don’t have a lot of time. We love tostadas at our house. The great thing is you can dress them up all kinds of ways. We did ours with mozzarella “cheese,” avocado, red quinoa, black beans, and a dollop of tofu sour cream. I added a few dribbles of siracha sauce to spice mine up a tiny bite. Here’s how you do it.
Tofu sour cream:
- one box extra firm silken tofu
- about a tablespoon of lemon juice
- about two tablespoons of apple cider vinegar
- about a teaspoon of garlic (fresh minced if you have it but dried works too)
- optional pinch of pink Himalayan salt
Toss it all in a blender or food processor and blend until smooth and creamy.
Then make yourself up a batch of stretchy gooey mozzarella cheese. It takes bout 15 minutes and is cashew based. It’s the tapioca starch/flour that makes it stretchy.
Okay. Assuming you have your black beans and quinoa already cooked and your avocado already cut, scooped and smashed. Heat up a griddle or frying pan and toast up some corn tortillas. You don’t need to add oil to the pan, you are just getting your corn tortillas warm and crispy. Once you have done that, it is just a matter of assembling it all.
Spread your mozzarella on the tortilla first and then add the rest of your toppings in whatever order you want.
Then sit down and eat them. Nom nom nom.
Your leftover sour cream and mozzarella will keep in the refrigerator for 5-7 days most likely. I can’t say for sure since they don’t last that long at my house. They get added to other meals and are gone in a couple days.