- Prep-time: / Ready In:
- Makes 12 tostadas
- Serving size: 2 tostadas
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These Mexican-inspired vegan breakfast tostadas combine fresh veggies, creamy avocado, and crispy corn tortillas for a morning meal that’s hearty and healthy. Chickpea flour (also known as besan or gram flour) makes a cholesterol-free substitute for eggs that will keep you satisfied as you start your day. Turn up the heat by adding a spoonful of pico de gallo salsa with a zesty mix of jalapeño, cilantro, and lime juice.
Tip: Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.
Ingredients
- 1½ fresh jalapeño chiles (see tip, recipe intro)
- 1 medium tomato, chopped
- ¾ cup onion, chopped
- ¼ cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 12 6-inch corn tortillas
- ¾ cup red bell pepper, chopped
- 2 cups fresh broccoli, coarsely chopped
- 1 cup chickpea flour (also called besan)
- 2 tablespoons nutritional yeast
- 1 teaspoon regular or sodium-free baking powder
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric
- 1½ cups unsweetened, unflavored plant-based milk
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 2 cups chopped romaine or salad greens
- ½ of an avocado, seeded, peeled, and sliced
- 1 lime, cut into wedges
Instructions
- For Fresh Pico de Gallo, in a medium bowl combine 1 thinly sliced jalapeño chile, the tomato, ¼ cup of the chopped onion, the cilantro, and lime juice. Cover and refrigerate until ready to serve.
- Preheat oven to 375°F. Place tortillas directly on oven rack; bake 8 to 10 minutes or until crisp. Cool on a wire rack.
- Finely chop the remaining ½ jalapeño chile. In a large nonstick skillet cook bell pepper, the remaining onion, and the chopped jalapeño over medium for 3 to 4 minutes, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add broccoli; cook 2 to 3 minutes or just until color brightens.
- In a large bowl combine the next five ingredients (through turmeric). Gradually add milk, beating until mixture is smooth. Add to skillet; cook 10 to 15 minutes or until thickened, stirring frequently. Season with salt and black pepper.
- To serve, top tortillas with romaine, broccoli mixture, Fresh Pico de Gallo, and avocado. Serve with lime wedges.
Per serving (2 tostadas): 247 calories, 42 g carbohydrates, 9.7 g protein, 6 g total fat, 0.8 g saturated fat, 0 g cholesterol, 199 mg sodium, 8.8 g fiber, 6.8 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (5)
(5 from 3 votes)I made this recipe it was fabulous! I just started a plant-based diet and was one of the 1st recipes I tried. I have never tried chickpea flour and was dreading it However, it had a slight mild fresh pea taste and I fell in love with it. Thank you! great recipe.
Can this be made without the nutritional yeast (which can cause gout flare-ups)? Any substitutions?
You can leave out the nutritional yeast. I don’t like the taste of that, so I never use that in my recipes. I make something similar to this recipe a lot. It’s a typical recipe in many Indian households. My husband loves this with cream cheese (which there are some good vegan brands) folds it up in a sandwich with ketchup. It’s very hearty and delicious.
I am not able to understand what do you do with the chickpeas flour? I appreciate a visual representation thru vedio..or photos of what ingredients should be combined or grouped. Sorry.
The chickpea flour is used to make "eggs". You combine the chickpea flour with the next 5 ingredients then slowly add the milk to it, then put it in the skillet and cook it. Cheers and good luck!