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 | The Plant-Based Catholic

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

  1. 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.
  2. 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.
  3. 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.
  4. 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!