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.
If you're a poblano fan these tostadas are for you! They've got the incredible poblano flavor in not one, but two places in this recipe.
First, the sliced poblanos themselves. Poblanos have an incredible taste when cooked - a slight char gives off amazing smoky flavor and tex mex vibes.
And second, the crema! The sauce for these tostadas is a simple mix of vegan yogurt, poblano peppers, lime juice, and sriracha. It's a spicy yet refreshing sauce. And it's a beautiful green color from the poblano pepper.
Let's make them!
Step 1. Crumble the tempeh into small chunks. Cook in a non-stick pan along with the tempeh marinade ingredients. Cook 5-10 minutes, until warm. Set aside.
Step 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.
Step 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.
Step 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!
Thank you God for this meal. Fuel our bodies with the nutrients from these tostadas.
Love these tostadas? Try these incredible Vegan Mushroom Tempeh Fajitas next!
Please leave a review in the comments section below. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.
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.
Leave a comment