Tex-Mex Plant-Based Protein Tostadas

🥘 Ingredients

• black pepper
  1 tsp
• cilantro
  1 bunch
• cooking oil
  2 tbsp
• flour tortillas
  4 unit
• lime
  1 unit
• pineapple
  1 c
• red onion
  1 unit
• salt
  1 tsp
• tex-mex ground plant-based protein
  10 oz
• tomato
  1 unit
• vegan mayonnaise
  2 tbsp

🍳 Cookware

• small bowl
• small bowl
• small bowl
• large pan
• baking sheet

1. 

   1

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

   red onion: 1 unit, lime: 1 unit, pineapple: 1 c, tomato: 1 unit, cilantro: 1 bunch
2. 

   2

   In a small bowl , combine onion, juice from half the lime, 2 tsp reserved pineapple juice, ¼ tsp sugar, and ¼ tsp salt . Cover tightly with plastic wrap and microwave for ⏱️ 1 minute . Set aside to pickle, stirring occasionally, until ready to serve.

   salt: 1 tsp
3. 

   3

   In a second small bowl , combine chopped pineapple, tomato, and half the cilantro. Taste and season with salt and pepper. 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 mixture reaches a drizzling consistency. Taste and season with a pinch of salt and black pepper .

   vegan mayonnaise: 2 tbsp, black pepper: 1 tsp
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 minutes . Break up protein into pieces and cook until browned all over and warmed through, ⏱️ 1 minutes more. TIP: Cover pan if protein starts to splatter! Turn off heat; keep covered until ready to serve.

   cooking oil: 2 tbsp, tex-mex ground plant-based protein: 10 oz
5. 

   5

   Meanwhile, drizzle flour tortillas with 1 tsp oil; brush or rub to coat all over. Arrange on a baking sheet in a single layer. Gently prick each tortilla in a few places with a fork. Bake on top rack, carefully flipping halfway through, until lightly golden, ⏱️ 4 minutes per side. TIP: Watch carefully—tortillas brown fast!

   flour tortillas: 4 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 cilantro-lime drizzle. Serve with remaining lime wedges on the side.