Tempeh Tostadas with Mango Salsa
I always love Mexican food any day or time of the year, but it seems very appropriate to serve it on Cinco de Mayo next week, so I thought I would share a light recipe with you all. Tempeh Tostadas with Mango Salsa. It is a lightened up version of one of my favorite things. Instead of frying the tortillas in oil, I lightly brush them with oil to crisp them up. I make a lightened spiced tempeh mixture instead of the usual ground beef, and top them off with lettuce, a mango salsa, and heart healthy avocado. These are delicious but they won’t leave you feeling heavy.
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
Brush the corn tortillas with olive oil, and toast in a 375F degree oven for about 15 minutes until starting to brown and crisp. Set aside.Meanwhile, to make the salsa, combine the mangoes, bell pepper, scallions, garlic, jalapeno, lime juice and sea salt in a bowl and stir to combine. Place in the fridge and allow the flavors to meld while you make the tempeh. To make the tempeh, heat a pan over medium heat, and add the olive oil, onions, garlic and tempeh. Cook for about 10 minutes until the tempeh is browned and the onions are soft. Add the tomatoes, spices and sea salt and allow to cook 5 more minutes. Remove from heat.To assemble the tostadas, put a bit of the lettuce on each tortilla, then the tempeh, the salsa, and the avocadoes.
Rate this Recipe
- Heart Healthy