1. Preheat oven to 400°. Place tostada shells in single layer on 2 rimmed baking pans; bake 4 minutes or until lightly browned.
2. In medium bowl, mash avocado, lime juice and ¼ teaspoon salt with fork. Makes about 1 cup.
3. Heat large skillet over high heat; spray with cooking spray. Add tempeh; cook and stir 5 minutes or until lightly browned. Add taco seasoning, ¼ teaspoon salt and ½ cup water; cook and stir 3 minutes or until moisture is absorbed. Makes about 4 cups.
4. Spread avocado mixture over tostada shells; top with tempeh, green onions, cabbage, radishes and cilantro. Serve with hot sauce, if desired.
Dietitian Tip: Make extra tempeh filling and serve over a broccoli slaw blend. Top with crushed tortilla chips and yogurt-based avocado ranch dressing for a delicious week-long lunch.
- 28 g Fat
- 7 g Saturated Fat
- 0 mg Cholesterol
- 481 mg Sodium
- 40 g Carbohydrates
- 6 g Fiber
- 3 g Sugars
- 0 g Added Sugars
- 28 g Protein
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Nutritional Information
- 28 g Fat
- 7 g Saturated Fat
- 0 mg Cholesterol
- 481 mg Sodium
- 40 g Carbohydrates
- 6 g Fiber
- 3 g Sugars
- 0 g Added Sugars
- 28 g Protein
Directions
1. Preheat oven to 400°. Place tostada shells in single layer on 2 rimmed baking pans; bake 4 minutes or until lightly browned.
2. In medium bowl, mash avocado, lime juice and ¼ teaspoon salt with fork. Makes about 1 cup.
3. Heat large skillet over high heat; spray with cooking spray. Add tempeh; cook and stir 5 minutes or until lightly browned. Add taco seasoning, ¼ teaspoon salt and ½ cup water; cook and stir 3 minutes or until moisture is absorbed. Makes about 4 cups.
4. Spread avocado mixture over tostada shells; top with tempeh, green onions, cabbage, radishes and cilantro. Serve with hot sauce, if desired.
Dietitian Tip: Make extra tempeh filling and serve over a broccoli slaw blend. Top with crushed tortilla chips and yogurt-based avocado ranch dressing for a delicious week-long lunch.