Mexican · Serves 2
with Pineapple Salsa, Pickled Onion & Cilantro-Lime Drizzle
Tostadas are an ultimate low-stress dish when you want something tasty, satisfying, and quick. You’ll load hearty Tex-Mex-spiced plant-based protein onto oven-crisped tortillas and finish with three toppings: a sweet and savory pineapple salsa with tomato and cilantro, zesty vegan lime aioli, and bright lime-pickled red onion.
Wash and dry produce.
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees.
Halve, peel, and thinly slice onion. Zest and quarter lime. Drain pineapple (reserving liquid); roughly chop pineapple. Dice tomato. Mince cilantro.
In a small microwave-safe bowl, combine onion, juice from half the lime, 2 tsp reserved pineapple juice, 1⁄4 tsp sugar, and 1⁄4 tsp salt (4 tsp pineapple juice, 1⁄2 tsp sugar, and 1⁄2 tsp salt for 4 servings). Cover tightly with plastic wrap and microwave for 1 minute. Set aside to pickle, stirring occasionally, until ready to serve.
In a second small bowl, combine chopped pineapple, tomato, and half the cilantro. Taste and season with salt and pepper.
In a separate small bowl, combine mayonnaise, remaining cilantro, and as much lime zest as you like. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Taste and season with a pinch of salt and pepper.
Heat a large drizzle of oil in a large pan over medium-high heat. Add plant-based protein. Using a spatula, press into an even layer; cook, undisturbed, until browned on bottom, 3-4 minutes.
Break up protein into pieces and cook until browned all over and warmed through, 1-2 minutes more. TIP: Cover pan if protein starts to splatter!
Turn off heat; keep covered until ready to serve.
Meanwhile, drizzle tortillas with 1 tsp oil (2 tsp for 4 servings); brush or rub to coat all over. Arrange on a baking sheet in a single layer. Gently prick each tortilla in a few places with a fork.
Bake on top rack, carefully flipping halfway through, until lightly golden, 4-5 minutes per side. (For 4, divide between two baking sheets; toast on top and middle racks, flipping tortillas and swapping baking sheet positions halfway through toasting.) TIP: Watch carefully—tortillas brown fast!
Divide tortillas between plates. Top with plant-based protein, pineapple salsa, and as much pickled onion (draining first) as you like. Drizzle with cilantro-lime drizzle. Serve with remaining lime wedges on the side.
Plant-based protein is fully cooked when internal temperature reaches 165º.
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