---
title: Tofu Tostadas Supremas
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/tofu-tostadas-supremas-6889c4507d47da3a70f28f57
servings: 2
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: Medium
allergens: [Soy, Wheat, Milk]
tags: [Veggie, Mexican-Inspired, Quick & Easy, Weeknight Dinner]
rating: 0.0
rating_count: 0
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many loved the unique blend of spices and veggies, though some noted it could use more sauce.
  - theme: Suggestions
    text: Consider adding jalapeños to the pico de gallo or trying a vegan red pepper crema.
image: "https://images.recipes.furrysalamander.com/tofu-tostadas-supremas.avif"
---
Adjust rack to top position and preheat oven to 450°F. Wash and dry all produce. Halve, core, and thinly slice @long green pepper{1%unit} crosswise into strips. Halve and peel @onion{1%unit}; thinly slice one half and finely chop the remaining half until you have 2 tbsp. Dice @tomato{1%unit}. Zest and quarter @lime{1%unit}.

Heat a drizzle of @olive oil{2%tbsp} in a #large pan{} over medium-high heat. Add @tofu{14%oz} (crumbled) and @Southwest Spice Blend{1%tsp}; cook, breaking up tofu into pieces, until lightly browned ~{4%minutes}. If there is excess moisture in the pan, carefully pour it out.

Add green pepper and sliced onion to pan with tofu. Cook, stirring occasionally, until veggies are tender and tofu is heated through ~{5%minutes}. Add @Tex-Mex paste{2%tbsp} and @water{¼%cup}. Bring to a simmer and cook until thickened ~{2%minutes}. Season with @salt{1%tsp} and @black pepper{1%tsp}. Cover to keep warm.

While tofu mixture cooks, drizzle @flour tortillas{4%unit} with remaining olive oil; 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. Toast on top rack, flipping halfway through, until lightly golden ~{5%minutes} per side. Keep a close eye on them as they brown quickly.

Meanwhile, in a #small bowl{}, combine diced tomato, chopped onion, juice from half the lime, and a pinch of salt and black pepper to make the pico de gallo. In a separate small bowl, combine @sour cream{2%tbsp}, a squeeze of lime juice, and a pinch of lime zest. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.

Remove baking sheet with toasted tortillas from oven; carefully sprinkle with @Mexican cheese blend{½%cup} and @Monterey Jack cheese{½%cup}. Return to oven and bake until cheese melts ~{2%minutes}. Divide cheesy tortillas between plates and top with tofu mixture and pico de gallo. Drizzle with crema. Serve tostadas with any remaining lime wedges on the side.