Tostadas with marinated tempeh, avocado cream and roasted tomato salsa

Serves 4-6

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Ingredients

Roasted tomato salsa

  • 45 ml (3 tablespoons) olive oil
  • 4 tomatoes, quartered
  • 1 red onion, chopped
  • 1 jalapeño, seeded and chopped
  • 60 ml (¼ cup) corn kernels, fresh or frozen 
  • Cilantro leaves, chopped
  • Zest and juice of 1 lime
  • Salt to taste
  • 240 g (1 package) tempeh, crumbled
  • 2 ml (½ teaspoon) Cayenne
  • 10 ml (2 teaspoons) ground coriander
  • 10 ml (2 teaspoons) paprika
  • 10 ml (2 teaspoons) ground cumin
  • 5 ml (1 teaspoon) smoked paprika
  • Zest and juice of 1 lime
  • 125 ml (½ cup) vegetable oil
  • 3 avocados, peeled and pitted
  • Zest and juice of 1 lime
  • 1 garlic clove, minced
  • 80 ml (⅓ cup) sour cream
  • Cilantro leaves, to taste
  • Salt and pepper
  • Small tortillas
  • Vegetable oil

Preparation

  1. Preheat oven to 200 °C (400 °F). Transfer onion, tomatoes and jalapeño on a baking sheet. Drizzle with olive oil and bake in the oven for 25 minutes or until golden brown. Set aside.
  2. Using a food processor or blender, roughly purée the roasted vegetables with the juice from the pan. Season with salt and pepper. Transfer into a bowl and add corn, cilantro and zest and juice of the lime.
  3. For the tempeh, in a bowl, mix all the ingredients. In a large pan, heat oil and cook the tempeh until golden brown.
  4. For the avocado cream, using a food processor or blender, purée all the ingredients until smooth and season with salt and pepper.
  5. In a pan, heat oil and fry the tortillas. Transfer to a tray lined with paper towel to remove excess oil.
  6. Spread the avocado cream on the tortillas and top with tempeh and salsa.