Plant-Based Poblano Tostadas are a light and fresh dinner. Packed with protein from tempeh and flavorful poblanos these tostadas are a delicious and easy vegan dinner.
If you're a poblano fan these tostadas are for you! They've got the incredible poblano flavor in not one, but two places in this recipe.
First, the sliced poblanos themselves. Poblanos have an incredible taste when cooked - a slight char gives off amazing smoky flavor and tex mex vibes.
And second, the crema! The sauce for these tostadas is a simple mix of vegan yogurt, poblano peppers, lime juice, and sriracha. It's a spicy yet refreshing sauce. And it's a beautiful green color from the poblano pepper.
Let's make them!
Jump to:
Why I love these poblano tostadas
- Dietary needs - this recipe is dairy-free, plant-based, oil-free, gluten-free, and refined sugar-free
- Perfect weeknight dish - make these tostadas in just a few minutes for a quick and easy weeknight dinner
- High-protein and veggie-filled - with tempeh for protein and poblanos as a delicious veggie you've got a balanced meal
Ingredients
- Tortillas: The base of your tostadas! Choose corn tortillas for a gluten-free option.
- Tempeh: Tempeh is a great protein source. It's made of fermented soybeans, which are super high in protein. Tempeh also takes on other flavors really easily so we can add a bit of saltiness and sweetness for a delicious yet fresh flavor.
- Tempeh Seasonings: Liquid Aminos (or sub tamari), Maple Syrup, Lime Juice, Garlic Powder & Onion Powder
- Poblano Peppers: Poblanos are the star of the dish! We use them twice in this dish: cut into strips and placed on the tostadas and in the crema.
- Vegetable Broth: to help cook the poblanos.
- Toppings: Pickled Red Onions, Lettuce, etc.
Poblano Crema
- Coconut Yogurt: Or any vegan yogurt of choice.
- Poblano Pepper: The pepper makes this sauce a beautiful shade of green AND have tons of fresh flavor.
- Lime Juice: For a touch of citrus.
- Sriracha: And for a kick of spice.
How to make Plant-Based Poblano Tostadas
Step 1. Crumble the tempeh into small chunks. Cook in a non-stick pan along with the tempeh marinade ingredients. Cook 5-10 minutes, until warm. Set aside.
Step 2. Slice the two poblanos for the tacos and pan-cook using a couple tablespoons of vegetable broth to prevent sticking. Cook 5 minutes until slightly browned.
Step 3. Meanwhile make the crema. Add ¼ cup of the yogurt along with the poblano, lime juice and sriracha to a food processor. Blend until smooth, then stir in the remaining coconut yogurt.
Step 4. Serve the tostadas. Place the tempeh and poblanos on a corn tortilla. Top with desired toppings like lettuce and pickled red onions. Drizzle with the crema. Enjoy!
Recipe Prayer
Thank you God for this meal. Fuel our bodies with the nutrients from these tostadas.
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📖 Recipe
Plant-Based Poblano Tostadas
Ingredients
- 6-8 Corn Tortillas
- 1 8 Ounce Block Tempeh
- 2 Medium Poblano Peppers
- Pickled Red Onions
- Lettuce
- Vegetable Broth to cook
Tempeh Seasoning
- 2 Tablespoons Liquid Aminos or Tamari
- 1 Tablespoon Maple Syrup
- 1 Tablespoon Lime Juice
- 2 Teaspoons Garlic Powder
- 2 Teaspoons Onion Powder
Poblano Crema
- ½ Cup Non-Dairy Yogurt
- 1 Medium Poblano Pepper
- 2 Tablespoons Lime Juice
- 1 Teaspoon Sriracha
Instructions
- Crumble the tempeh into small chunks. Cook in a non-stick pan along with the tempeh seasoning ingredients. Cook 5-10 minutes, until warm. Set aside.
- Slice the two poblanos for the tacos and pan-cook using a couple tablespoons of vegetable broth to prevent sticking. Cook 5 minutes until slightly browned.
- Meanwhile make the crema. Add ¼ cup of the yogurt along with the poblano, lime juice and sriracha to a food processor. Blend until smooth, then stir in the remaining coconut yogurt.
- Serve the tostadas. Place the tempeh and poblanos on a corn tortilla. Top with desired toppings like lettuce and pickled red onions. Drizzle with the crema. Enjoy!
Nutrition
Nutrition information is an estimate.
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