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Photo: Photographer / Jacob Fox, Food styling / Sue Mitchell, Food Styling / Kelsey Bulat
Active Time:25 minsTotal Time:35 minsServings:4Jump to Nutrition Facts
Active Time:25 minsTotal Time:35 minsServings:4
Active Time:25 mins
Active Time:
25 mins
Total Time:35 mins
Total Time:
35 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients8corn tortillas2tablespoonsavocado oil, divided3cupsshredded cabbage½mango, julienned (see Tip)2tablespoonslime juice, divided1tablespoonchopped fresh cilantro¾teaspoonsalt, divided1small cooked beet, shredded⅓cupsour cream1smallclove garlic, grated114- to 16-ounce package extra-firm tofu, drained, crumbled and patted dry2tablespoonssalt-free Cajun seasoning1avocado, diced
Cook Mode(Keep screen awake)
Ingredients
8corn tortillas
2tablespoonsavocado oil, divided
3cupsshredded cabbage
½mango, julienned (see Tip)
2tablespoonslime juice, divided
1tablespoonchopped fresh cilantro
¾teaspoonsalt, divided
1small cooked beet, shredded
⅓cupsour cream
1smallclove garlic, grated
114- to 16-ounce package extra-firm tofu, drained, crumbled and patted dry
2tablespoonssalt-free Cajun seasoning
1avocado, diced
DirectionsPosition a rack in upper third of oven; preheat to 400°F.Brush both sides of tortillas with 1 tablespoon oil and arrange on a baking sheet. (It’s OK if they overlap a bit; they will shrink as they cook.) Bake, turning once halfway, until browned and very crisp, 10 to 12 minutes. Transfer to a wire rack and let cool.Meanwhile, toss cabbage, mango, 1 tablespoon lime juice, cilantro and 1/4 teaspoon salt in a medium bowl. Combine beet, sour cream, garlic, the remaining 1 tablespoon lime juice and 1/4 teaspoon salt in a small bowl.Heat the remaining 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Add tofu, Cajun seasoning and the remaining 1/4 teaspoon salt. Cook, stirring occasionally, until nicely browned, 8 to 10 minutes.Top the tostadas with the tofu, slaw, beet crema and avocado.TipFor flawless julienne pieces, trim a thin slice off the bottom of the mango. Stand it on that end and cut the skin off with a sharp knife. Slice along both sides of the flat pit to yield two large pieces. Turn the pit parallel to you and cut the two smaller pieces of fruit from each side. Thinly slice each piece into long matchsticks.Originally appeared: EatingWell Magazine, April 2022
Directions
Position a rack in upper third of oven; preheat to 400°F.Brush both sides of tortillas with 1 tablespoon oil and arrange on a baking sheet. (It’s OK if they overlap a bit; they will shrink as they cook.) Bake, turning once halfway, until browned and very crisp, 10 to 12 minutes. Transfer to a wire rack and let cool.Meanwhile, toss cabbage, mango, 1 tablespoon lime juice, cilantro and 1/4 teaspoon salt in a medium bowl. Combine beet, sour cream, garlic, the remaining 1 tablespoon lime juice and 1/4 teaspoon salt in a small bowl.Heat the remaining 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Add tofu, Cajun seasoning and the remaining 1/4 teaspoon salt. Cook, stirring occasionally, until nicely browned, 8 to 10 minutes.Top the tostadas with the tofu, slaw, beet crema and avocado.TipFor flawless julienne pieces, trim a thin slice off the bottom of the mango. Stand it on that end and cut the skin off with a sharp knife. Slice along both sides of the flat pit to yield two large pieces. Turn the pit parallel to you and cut the two smaller pieces of fruit from each side. Thinly slice each piece into long matchsticks.
Position a rack in upper third of oven; preheat to 400°F.
Brush both sides of tortillas with 1 tablespoon oil and arrange on a baking sheet. (It’s OK if they overlap a bit; they will shrink as they cook.) Bake, turning once halfway, until browned and very crisp, 10 to 12 minutes. Transfer to a wire rack and let cool.
Meanwhile, toss cabbage, mango, 1 tablespoon lime juice, cilantro and 1/4 teaspoon salt in a medium bowl. Combine beet, sour cream, garlic, the remaining 1 tablespoon lime juice and 1/4 teaspoon salt in a small bowl.
Heat the remaining 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Add tofu, Cajun seasoning and the remaining 1/4 teaspoon salt. Cook, stirring occasionally, until nicely browned, 8 to 10 minutes.
Top the tostadas with the tofu, slaw, beet crema and avocado.
Tip
For flawless julienne pieces, trim a thin slice off the bottom of the mango. Stand it on that end and cut the skin off with a sharp knife. Slice along both sides of the flat pit to yield two large pieces. Turn the pit parallel to you and cut the two smaller pieces of fruit from each side. Thinly slice each piece into long matchsticks.
Originally appeared: EatingWell Magazine, April 2022
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Nutrition Facts(per serving)432Calories25gFat41gCarbs16gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
