Tex-Mex Plant-Based Protein Tostadas

🥘 Ingredients

• Tex-Mex ground plant-based protein
  1 lb
• black
• cilantro
  1/2 oz
• cooking oil
  1 tbsp
• flour tortillas
  12 unit
• lime
  2 unit
• pineapple
  8 oz
• plastic wrap
• red onion
  2 unit
• salt
  1/4 tsp
• sugar
  1/4 tsp
• tomato
  2 unit
• vegan mayonnaise
  4 tbsp

🍳 Cookware

• small microwave-safe bowl
• small bowl
• small bowl
• large pan
• baking sheet

1. 

   1

   Wash and dry produce. Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Halve, peel, and thinly slice red onion . Zest and quarter lime . Drain pineapple , reserving liquid; roughly chop pineapple. Dice tomato . Mince cilantro .

   red onion: 2 unit, lime: 2 unit, pineapple: 8 oz, tomato: 2 unit, cilantro: 1/2 oz
2. 

   2

   In a small microwave-safe bowl , combine onion, juice from half the lime, 2 tsp reserved pineapple juice, sugar , and salt . Cover tightly with plastic wrap and microwave for ⏱️ 1 minutes . Set aside to pickle, stirring occasionally, until ready to serve.

   sugar: 1/4 tsp, salt: 1/4 tsp, plastic wrap
3. 

   3

   In a second small bowl , combine chopped pineapple, tomato, and half the cilantro. Taste and season with black pepper and salt. In a separate small bowl , combine vegan mayonnaise , remaining cilantro, and as much lime zest as you like. Add water 1 tsp at a time until the mixture reaches a drizzling consistency. Taste and season with a pinch of salt and pepper.

   black, vegan mayonnaise: 4 tbsp
4. 

   4

   Heat a large drizzle of cooking oil in a large pan over medium-high heat. Add Tex-Mex ground plant-based protein . Using a spatula, press into an even layer. Cook, undisturbed, until browned on bottom, ⏱️ 3-4 minutes . TIP: Cover pan if protein starts to splatter. Break up protein into pieces and cook until browned all over and warmed through, ⏱️ 1-2 minutes more. Turn off heat; keep covered until ready to serve.

   cooking oil: 1 tbsp, Tex-Mex ground plant-based protein: 1 lb
5. 

   5

   Meanwhile, drizzle flour tortillas with 1 tsp oil (2 tsp for 4 servings). Brush or rub to coat all over. Arrange in a single layer on a baking sheet . Gently prick each tortilla in a few places with a fork. Bake until lightly golden and crisp, ⏱️ 4-5 minutes per side, carefully flipping halfway through. (For 4, divide between two baking sheets; toast on top and middle racks, flipping and swapping baking sheets halfway through.) TIP: Watch carefully, tortillas underclose quickly.

   flour tortillas: 12 unit
6. 

   6

   Divide tortillas between plates. Top with plant-based protein, pineapple salsa, and as much pickled onion (draining first) as you like. Drizzle with lime drizzle. Serve with remaining lime wedges on the side. Plant-based protein is fully cooked when internal temperature reaches 165 degrees Fahrenheit.