Plant-Based Poblano Tostados
Plant-Based Poblano Tostados are a light and fresh dinner. Packed with protein from tempeh and flavorful poblanos these tostadas are a delicious and easy vegan dinner.
Author:
Elizabeth | At Elizabeth's Table
Serves:
6
Prep:
10
minutes
Cook:
15
minutes
TOtal:
25
minutes
Ingredients
- 6-8 Corn Tortillas
- Tempeh
- 2 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
- 1/2 Cup Coconut Yogurt
- 1 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 1/4 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!