close

Before You Go!

Get new recipes, health-focused articles, and special offers direct to your inbox each week.

  • Prep-time: / Ready In:
  • Makes 12 tostadas

These Mexican-inspired vegan breakfast tostadas combine fresh veggies, creamy avocado, and crispy corn tortillas for a morning meal that’s hearty and healthy. Chickpea flour (also known as besan or gram flour) makes a cholesterol-free substitute for eggs that will keep you satisfied as you start your day. Turn up the heat by adding a spoonful of pico de gallo salsa with a zesty mix of jalapeño, cilantro, and lime juice.  

Tip: Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

Ingredients

  • 1½ fresh jalapeño chiles (see tip, recipe intro)
  • 1 medium tomato, chopped
  • ¾ cup onion, chopped
  • ¼ cup fresh cilantro, chopped
  • 2 tablespoons lime juice
  • 12 6-inch corn tortillas
  • ¾ cup red bell pepper, chopped
  • 2 cups fresh broccoli, coarsely chopped
  • 1 cup chickpea flour (also called besan)
  • 2 tablespoons nutritional yeast
  • 1 teaspoon regular or sodium-free baking powder
  • 1 teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • 1½ cups unsweetened, unflavored plant-based milk
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 2 cups chopped romaine or salad greens
  • ½ of an avocado, seeded, peeled, and sliced
  • 1 lime, cut into wedges

Instructions

  1. For Fresh Pico de Gallo, in a medium bowl combine 1 thinly sliced jalapeño chile, the tomato, ¼ cup of the chopped onion, the cilantro, and lime juice. Cover and refrigerate until ready to serve.
  2. Preheat oven to 375°F. Place tortillas directly on oven rack; bake 8 to 10 minutes or until crisp. Cool on a wire rack.
  3. Finely chop the remaining ½ jalapeño chile. In a large nonstick skillet cook bell pepper, the remaining onion, and the chopped jalapeño over medium for 3 to 4 minutes, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add broccoli; cook 2 to 3 minutes or just until color brightens.
  4. In a large bowl combine the next five ingredients (through turmeric). Gradually add milk, beating until mixture is smooth. Add to skillet; cook 10 to 15 minutes or until thickened, stirring frequently. Season with salt and black pepper.
  5. To serve, top tortillas with romaine, broccoli mixture, Fresh Pico de Gallo, and avocado. Serve with lime wedges.

Comments (5)

(5 from 3 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Kim2 years ago
Reply
Do you want to report this comment as inappropriate?

I made this recipe it was fabulous! I just started a plant-based diet and was one of the 1st recipes I tried. I have never tried chickpea flour and was dreading it However, it had a slight mild fresh pea taste and I fell in love with it. Thank you! great recipe.

J2 years ago
Reply
Do you want to report this comment as inappropriate?

Can this be made without the nutritional yeast (which can cause gout flare-ups)? Any substitutions?

Valerie Ketkar1 month ago
Do you want to report this comment as inappropriate?

You can leave out the nutritional yeast. I don’t like the taste of that, so I never use that in my recipes. I make something similar to this recipe a lot. It’s a typical recipe in many Indian households. My husband loves this with cream cheese (which there are some good vegan brands) folds it up in a sandwich with ketchup. It’s very hearty and delicious.

Usha Vaithiyanathan2 years ago
Reply
Do you want to report this comment as inappropriate?

I am not able to understand what do you do with the chickpeas flour? I appreciate a visual representation thru vedio..or photos of what ingredients should be combined or grouped. Sorry.

Janna Whitley2 years ago
Do you want to report this comment as inappropriate?

The chickpea flour is used to make “eggs”. You combine the chickpea flour with the next 5 ingredients then slowly add the milk to it, then put it in the skillet and cook it.

Cheers and good luck!

SAVE $200ON OUR ULTIMATE COURSE

Join our best-selling cooking course at the lowest price ever!

Save $200 Now

Try Our Top-RatedMeal Planner Free

Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Try it for free today
Headshot of Nancy Macklin
about the author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.

see more from this author
Forks Meal Planner Free Plan
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get delicious recipes, expert health advice, culinary tips and
special offers from Forks Over Knives and our curated partners.

Copy link
Powered by Social Snap