About the Recipe
Healthy Tostadas! 🎉 sesame tofu and smashed avocado, and cozy mushroom spinach with shredded cabbage. Both paired with a zesty yoghurt.
The tostada dough is SO simple to make! Just mix, leave then roll! You can air fry, oven bake or pan fry them to get nice and crunchy. Then top with your favourite toppings.
Everything here is low carb for happy blood sugar, plant based, gluten and dairy free and anti-inflammatory.
Ingredients
Tostada Dough:
1 cup almond flour
1/4 cup lupin flour
2 Tbs psyllium husk
1/2 tsp each: baking powder, salt, white pepper, ground turmeric
1/4 cup warm water
Sesame Crusted Tofu:
Firm tofu
2 Tbs Tamari
2 Tbs Fresh grated ginger
1 tsp Sesame oil
Sesame seeds
Mushroom and Spinach Topping
3 large mushrooms, finely diced
2 shallots, finely diced
3 cloves garlic, minced
1 tsp tamari
1/2 tsp each: smoked paprika, ground cumin, ground turmeric, ground coriander
1/2 cup vegetable stock
1 cup fresh baby spinach
Juice of half lime
Fresh herbs
Preparation
Tostada Dough:
Mix all dry ingredients into a bowl. Slowly add the warm water and bring together with your hands and knead until smooth - this will only take a couple of minutes.
Cover and rest for 10 minutes.
Divide into 4 or 6 portions and roll out between two sheets of baking paper. Use a cookie cutter to cut into rounds - 4/5 inch rounds are ideal!
Either cook in hot skillet with a little avocado oil until brown and crispy on each side, or in air fryer at 180 C until brown
Sesame Crusted Tofu:
Marinade your tofu in the tamari, ginger and sesame oil for at least 30 minutes. Remove and roll in sesame seeds to create a crust. Either pan fry, air fry or oven bake until golden.
Mushroom and Spinach Topping
Sauté shallots in a little avocado oil until softened. Add garlic and mushrooms and cook until softened.
Add tamari and spices and cook for one minute. Add your stock and give a good stir.
Add the baby spinach and stir altogether until the spinach has wilted.
Cook until thickened, taste and season. Stir through fresh herbs and a squeeze of lime juice.
Lime Coconut Dressing:
Zest and juice of 1 lime
1/2 cup coconut yoghurt
Pinch ground coriander
Salt and white pepper