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Vegan breakfast tostadas topped with avocado, hot sauce, tomtatoes, and cilantro.

Vegan Breakfast Tostadas

  • Author: Brittany Mueller
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 60 minutes
  • Yield: 6 tostadas 1x
  • Category: Breakfast
  • Cuisine: Vegan


Made with a mix of Creamer potatoes, black beans, and scrambled tofu, these vegan tostadas are a satisfying breakfast you'll look forward to. Top them with fresh toppings like creamy avocado, juicy tomatoes, onion, cilantro, and hot sauce for a bright and flavourful start to your day.



Scrambled tofu

  • 1/2 block extra-firm or firm tofu, pressed & crumbled into bite sized chunks
  • 1 ½ tbsp nutritional yeast flakes
  • 1 ½ tbsp water
  • ½ tsp garlic powder
  • ¼ tsp fine grind kala namak salt  (black salt - can sub for sea salt)
  • ⅛ tsp turmeric
  • 1 tbsp olive oil

Seasoned Creamer potatoes

Spicy Black Beans

  • 1 cup (1/2 can) cooked black beans
  • 1 tbsp Cholula hot sauce
  • ¼  tsp salt


  • Corn tortillas
  • Vegetable oil, for deep-frying
  • Toppings (lime wedges, avocado, cilantro, tomato, red and green onion, Cholula hot sauce)


  1. Prepare scrambled tofu: Combine nutritional yeast, water, garlic powder, kala namak, and turmeric in a small bowl. In a skillet, heat 1 tbsp olive oil over medium-high heat. Add crumbled tofu and cook, stirring often, until the tofu is mostly golden-brown. Push the tofu to one side of the pan and pour the sauce over the tofu. Stir to coat and cook for 1-2 minutes, or until the sauce is absorbed. Set aside.
  2. Prepare Creamer potatoes: Peel back plastic film and remove seasoning packet. Close film and cook in microwave for 5 minutes on high. Let potatoes rest for 2-4 minutes. Peel the plastic film off and allow to cool until comfortable to touch. Cut potatoes into quarters. Heat 1 tbsp of olive oil over medium-high heat. Add the potatoes and the seasoning pack and cook, stirring often, until potatoes are golden-brown. Set aside.
  3. Mix beans with Cholula and salt. Cook briefly, in the same pan as the potatoes, to heat the beans thoroughly.
  4. Frying the tortillas: In a large saucepan, heat a generous amount of neutral-tasting vegetable oil (at least 1/2” deep) over medium-high heat. Allow plenty of time for the oil to reach the correct temperature (about 325F -350F). It should take approx. 10-20 seconds to cook each side of the tortilla. Adjust your temperature accordingly. Cook 1 corn tortilla at a time. Fry for 10-20 seconds, flip and fry for another 10-20 seconds until both sides are golden brown. Drain on a cooling rack.
  5. Assembling the tostadas: Top fried corn tortilla with the Creamer potatoes, black beans, scrambled tofu and yourn favourite toppings (cilantro, tomato, onion, avocado, hot sauce, etc.)