Tempeh Tostadas

Tempeh Tostada

Tempeh Tostadas


  • 1 package tempeh, diced into very small bits
  • ~ 1/2 cup water
  • cooking oil
  • several large lettuce leaves, chopped
  • 1 medium tomato, diced
  • 1 medium onion, diced
  • 4 flour tortillas or whole wheat pitas
  • 1 cup (1/2 can) pinto/black beans OR 1 cup refried black/pinto beans
  • vegan cheese (Follow Your Heart ™ or Scrumpdilly’s recipe)


  • 2 tsp chili powder
  • 1.5 tsp paprika
  • 1/2 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp oregano
  • 1 dash cayenne
  • 1 dash crushed red pepper
  • 1/2 tsp cumin
  • 3/4 tsp salt
  • pepper, to taste

In a medium frying pan, sautee the tempeh and half of the onion in oil over medium heat. Meanwhile, mix up the seasoning. Once the tempeh is browned stir in the seasoning and add water. Bring to a boil then reduce heat and simmer.

Once the water has boiled off, start preparing the tortillas/pitas. Spread beans on them (mash up with a fork if using whole beans). Garnish with chives, if handy.


Add the taco-fied tempeh and spread it around.

Taco-fied Tempeh

Add a layer of cheese.


Now bake/toast them for about 5 minutes. If you’re using shredded cheese, turn the broiler on for a couple minutes.

Top with lettuce

tostada lettuce

then salsa.  Alternatively, you could top with diced onions and tomatoes and guacamole.

Muy Bien!


#1 Valerie on 07.19.09 at 9:10 am

You know I’m a sucker for Mexican food & this has me intrigued! Ryan & I must try this recipe & soon – my tummy has decreed it so!

#2 ryan on 01.21.10 at 8:59 pm

Mark! Try adding a diced Jalapeño into the tempeh mix when cooking. It was well worth the extra zang.

#3 Taco Night!!! | i'm just doing this thing on 02.09.11 at 9:22 pm

[…] and eating them like fiends. This all started some time ago when we found Mark and Amy’s tempeh tostadas recipe and started adding our own twists to it. Since then our recipe for fake taco meat has […]

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