Color & Control:

Cajun-Spiced Tofu Tostadas with Beet Crema

Crumbled tofu spiced up with Cajun seasoning is layered onto these tostadas with a juicy mango slaw. A dollop of sour cream zhuzhed up with beet and lime adds even more flavor. Look for precooked beets in the produce department of your grocery store.

Active Time: 25 mins
Total Time: 35 mins
Servings: 4


8 corn tortillas
2 tablespoons avocado oil, divided
3 cups shredded cabbage
½ mango, julienned (see Tip)
2 tablespoons lime juice, divided
1 tablespoon chopped fresh cilantro
¾ teaspoon salt, divided
1 small cooked beet, shredded
⅓ cup sour cream
1 small clove garlic, grated
1 14- to 16-ounce package extra-firm tofu, drained, crumbled and patted dry
2 tablespoons salt-free Cajun seasoning
1 avocado, diced


Position a rack in upper third of oven; preheat to 400°F.

Brush both sides of tortillas with 1 tablespoon oil and arrange on a baking sheet. (It’s OK if they overlap a bit; they will shrink as they cook.) Bake, turning once halfway, until browned and very crisp, 10 to 12 minutes. Transfer to a wire rack and let cool.

Meanwhile, toss cabbage, mango, 1 tablespoon lime juice, cilantro and 1/4 teaspoon salt in a medium bowl. Combine beet, sour cream, garlic, the remaining 1 tablespoon lime juice and 1/4 teaspoon salt in a small bowl.

Heat the remaining 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Add tofu, Cajun seasoning and the remaining 1/4 teaspoon salt. Cook, stirring occasionally, until nicely browned, 8 to 10 minutes.

Top the tostadas with the tofu, slaw, beet crema and avocado.


For flawless julienne pieces, trim a thin slice off the bottom of the mango. Stand it on that end and cut the skin off with a sharp knife. Slice along both sides of the flat pit to yield two large pieces. Turn the pit parallel to you and cut the two smaller pieces of fruit from each side. Thinly slice each piece into long matchsticks.


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