This recipe is for my sponsors at EZ Tofu Press. All opinions are 100% mine.
Think of these breakfast tostadas as a sort of spin on huevos rancheros. They only take about half an hour to make!
This is another recipe that I developed for my sponsors at EZ Tofu Press. I’d never used pressed tofu in a scramble before, and it really does crumble more easily and cook up with a bit of an eggier texture when you press the water out. What I love about the EZ Tofu Press is that it presses the water out of your tofu evenly and very quickly, but if you don’t have a press you can put the tofu into a colander, put a plate on top of it, and stack a few cans on top of all of that. You just need a little bit more patience.
If you’re using the press and want more details on how it works, I’ve got step-by-step instructions in a review of the product that I posted back in February.
The folks at EZ Tofu Press said that they wanted a tofu scramble recipe with rice in it, and I have to tell you: I was stumped at first. I don’t really think of rice as a breakfast food. Then I remembered that breakfast burritos are a thing! But honestly I’m not super into breakfast burritos (or any burritos, really). There’s too much tortilla and not enough of the goods. What I love about tostadas is that they let the good stuff shine, and the tortilla is just a vehicle.
You can see in the photo above that one of my breakfast tostadas has cheese on top and one doesn’t. Dave is not a fan of cheese (vegan or otherwise), so I made him a special cheeseless version. He said it was delicious! If you also aren’t a fan of vegan cheese, just skip it! The guac makes this tofu scramble plenty decadent on its own.
Think of these breakfast tostadas as a sort of spin on huevos rancheros.
- 1 cup cooked brown rice
- 2 tablespoons vegan butter
- 2 small shallots minced
- 1 block extra firm tofu pressed
- 4 cups Swiss chard (loosely packed)
- 1 teaspoon turmeric
- 2 teaspoons low sodium soy sauce
- 1/4 cup nutritional yeast
- 4 small whole wheat tortillas
- 1 cup vegan cheddar shreds
- 1/2 cup guacamole
- 1/2 cup salsa fresca
Preheat the oven to 350F.
Heat the vegan butter on medium high, and add the shallot. Saute for a couple of minutes, until it starts to soften, then add the kale and crumble the pressed tofu into the pan. Toss in the turmeric, salt, and pepper, and cook, stirring, until the kale turns a beautiful bright green.
Toss the tofu scramble with the nutritional yeast.
On a greased baking sheet or one lined with a Silpat, spread out your tortillas. On each tortilla, layer: 1/4 cup of rice, 1/2 of the tofu scramble, and 1/4 cup of Daiya.
Bake for 10-12 minutes, until the cheese gets nice and melted.
Remove from the oven and serve topped with salsa and guacamole.