Plant-Based Poblano Tostadas
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.
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
Calories: 176kcal | Carbohydrates: 23g | Protein: 11g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 36mg | Potassium: 371mg | Fiber: 3g | Sugar: 4g | Vitamin A: 226IU | Vitamin C: 51mg | Calcium: 84mg | Iron: 2mg