Black Bean and Tofu Breakfast Tostadas

Spiced Black Beans

  • 2 teaspoons olive oil
  • 2 cloves garlic, minced
  • ¼ cup chopped white onion
  • 1/8-1/4 teaspoon sea salt
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 teaspoon each ground cumin, dried oregano, chili powder
  • 2 tablespoons salsa of choice
Tofu Scramble
  • 1 tablespoon olive oil
  • 1 (14-ounce) container firm tofu, pressed and crumbled
  • 3 tablespoons nutritional yeast flakes
  • ½ teaspoon ground turmeric
  • ½ teaspoon sea salt
Crispy Baked Tortillas
  • 4 corn tortillas
  • 1 tablespoon olive oil
  1. For the beans: Heat 2 teaspoons olive oil in a skillet over medium heat. Add the garlic and cook it for 30 seconds, then add the onions and salt. Cook for 3-4 minutes, until softened. Add the beans and spices, and cook for a few minutes, until combined and heated throughout. Transfer the beans to a bowl and use a fork or pastry blender to mash. Stir in the salsa.
  2. For the tofu: Heat the oil in a large non-stick skillet. Add the tofu and all spices, and cook, stirring frequently, until the crumbled are slightly firmer and have soaked up all the flavor from the spices.
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