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Tempeh Tostadas

Tempeh Tostadas

Prep: 20 minutes
Cook: 10 minutes
Serves: 4

  • 8 (6-inch) corn tostada shells
  • 1 large avocado, peeled and pitted
  • 2 tablespoons fresh lime juice
  • 2 packages (8 ounces each) soy tempeh, crumbled
  • 1 package (1.25 ounces) salt-free taco seasoning mix
  • 2 green onions, thinly sliced
  • 1 cup thinly sliced red cabbage ⅓ cup thinly sliced radishes
  • 2 tablespoons fresh cilantro leaves
  • Hot sauce for serving (optional)


  1. Preheat oven to 400°. Place tostada shells in single layer on 2 rimmed baking pans; bake 4 minutes or until lightly browned.
  2. In medium bowl, mash avocado, lime juice and ¼ teaspoon salt with fork. Makes about 1 cup.
  3. Heat large skillet over high heat; spray with cooking spray. Add tempeh; cook and stir 5 minutes or until lightly browned. Add taco seasoning, ¼ teaspoon salt and ½ cup water; cook and stir 3 minutes or until moisture is absorbed. Makes about 4 cups.
  4. Spread avocado mixture over tostada shells; top with tempeh, green onions, cabbage, radishes and cilantro. Serve with hot sauce,if desired.

Per serving (2 tostadas): 479 Calories, 28g Fat (7g Saturated), 0mg Cholesterol, 481mg Sodium, 40g Carbohydrates, 6g Fiber, 3g Sugars, 0g Added Sugars, 28g Protein

Dietitian Tip: Make extra tempeh fi lling and serve over a broccoli slaw blend. Top with crushed tortilla chips and yogurt-based avocado ranch dressing for a delicious week-long lunch.

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