---
title: Black Bean Tofu Tostadas
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/black-bean-tofu-tostadas-6329e95e15ed8de8440f88eb
servings: 2
prep time: 15 minutes
cook time: 25 minutes
time required: 40 minutes
difficulty: Hard
allergens:
  - Milk
  - Soy
  - Wheat
tags:
  - Veggie
rating: 4.0
rating_count: 607
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many found it delicious and surprisingly tasty, though some felt the black beans overpowered the tofu.
  - theme: Ease of prep
    text: Some found the preparation quite involved for tostadas, with several steps to manage.
image: "https://images.recipes.furrysalamander.com/black-bean-tofu-tostadas.avif"
---
Wash and dry all produce. Dice @tomato{2%unit} into ¼-inch pieces. Trim and thinly slice @scallions{4%unit}, separating whites from greens. Zest and quarter @lime{2%unit}. Mince @jalapeño{1%unit}, removing ribs and seeds for less heat. Open and drain @tofu{14%oz}; press out excess water with paper towels. In a #large bowl{}, crumble tofu into small pieces (similar to the texture of ground meat).

Drizzle @flour tortillas{6%unit} with @olive oil{1%tbsp}; brush or rub to coat both sides. Arrange on a #baking sheet{} in a single layer. Gently prick each tortilla in a few places with a fork. Bake on top rack, flipping halfway through, until lightly golden ~{5%minutes} per side. Watch carefully as tortillas brown fast.

Meanwhile, in a #medium bowl{}, combine diced tomato, scallion greens, juice from half the lime, and a pinch of @salt{½%tsp} and @black pepper{1%tsp}. In a #small bowl{}, combine @sour cream{2%tbsp} and lime zest. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.

Heat a drizzle of @cooking oil{1%tbsp} in a #medium pot{} over medium-high heat. Add @refried black beans{1%cup} and cook until warmed through ~{2%minutes}. Reduce heat to low and stir in @butter{1%tbsp} until melted. Keep covered off heat until ready to serve.

Heat a drizzle of olive oil in a #large pan{} over medium-high heat. Add scallion whites and cook, stirring, until fragrant ~{30%seconds}. Add another drizzle of oil, crumbled tofu, @Mexican spice blend{2%tbsp}, and ½ tsp salt. Cook, stirring occasionally, until tofu is browned ~{5%minutes}. Stir in @veggie stock concentrate{1%unit} and ½ cup water. Simmer until thickened ~{2%minutes}.

Divide tortillas between plates; spread each with refried beans. Top with tofu mixture, pico de gallo, @Mexican cheese blend{1%cup}, and crema. Sprinkle with as much jalapeño as you like; serve tostadas with remaining lime wedges on the side.