Vegan Baja Style Tostada
Ingredients
Sriracha lime cauliflower
- 2 cups cauliflower florets
- Juice of 2 limes
- Zest of 1 lime
- 1/4 cup sriracha
- 1 inch ginger
- 2 cloves garlic
- 2 tablespoons olive oil
- Salt
- Pepper
Peach strawberry jalapeño salsa
- 4 peaches
- 6 strawberries
- 1.5 jalapeños
- Juice of 1 lime
- 1 clove garlic
- 4 tablespoons cilantro
- Salt
- Pepper
Pickled carrot and cabbage slaw
- 2 cups red cabbage
- 2 cups carrot
- 1/2 cup white wine or rice vinegar
- 2 tablespoons maple syrup
- 2 teaspoons sea salt
Refried pinto and black beans
- 2 cans black beans
- 1 can pinto beans
- 4 cloves garlic
- 3/4 yellow onion
- 1 teaspoon olive oil
- 3/4 cup veggie broth
- 1/2 jalapeño
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 teaspoon pepper
- 1 teaspoon sea salt
Preparation
Mix the cauliflower ingredients and coat in a bowl, then bake at 425°F on a baking sheet in a single layer for 25 minutes until browned and slightly crisped.
Mix all salsa ingredients in a bowl.
Mix the slaw ingredients together and allow to sit in the fridge for at least 4 hours.
Cook onion in olive oil until translucent.
Add garlic and jalapeño and cook for 2-3 minutes.
Add drained and rinsed beans, spices, and veggie broth, then simmer for 10 minutes on low heat.
Pour into a food processor and pulse until desired consistency is reached, then add salt and pepper and adjust spices to taste.
Assemble the tostada by layering the refried beans, Sriracha lime cauliflower, peach strawberry jalapeño salsa, and pickled carrot cabbage slaw on a crispy corn tortilla.
