close

Want more recipes?

Try Forks Meal Planner and get hundreds of whole-food, plant-based recipes at your fingertips.

4.7
description
START A FREE TRIAL
More than a recipe box.

Get grocery lists, meal prep guides, and more with Forks Meal Planner.

 GET YOUR FREE PLAN
  • Prep-time: / Ready In:
  • Makes 12 tostadas
  • print/save recipe

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.

By Nancy Macklin, RDN,

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.
tags:
(3)
4 Comments

Comments (4)

(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
Kim1 year 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.

J1 year 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?

Usha Vaithiyanathan1 year 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 Whitley1 year 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!

Healthy eatingshouldn't be a hassle

With weekly meal plans, Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Get meal planner

Learn how to cookplant-based meals at home

Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course
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 free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
CopyCopied
Powered by Social Snap