Breakfast Tostadas

This Mexican inspired recipe is perfect to use up any tortillas left over from making tacos and makes a delicious weekend brunch, or a quick protein packed dinner. I've used tofu as an alternative to scrambled eggs here and added some beans for extra fiber and protein. You can add hummus or a homemade guacamole, or swap the tofu for mashed chickpeas.

This is vegan, gluten free, oil free, and takes less than 30 minutes to make (including chopping!)

Ingredients
1 sweet potato
1 white potato (eg russet/ marris piper)
1 onion
1 tbsp nutritional yeast
1 tin black beans (drained and rinced)
1 pack firm tofu
salt and pepper to taste- I used smoked black pepper and some garlic salt
small (taco size) corn tortillas
salsa and/ or hot sauce (optional)- I used some home made hatch chile salsa and a dash of Texas Pete's hot sauce


For the cheesy sauce
2 tbsp nurtirional yeast
2/3 cup raw cashews
1 1/2 cups boiling water
2 tsp hemp seeds
1 tsp dijon mustard
1/2 tbsp apple cider vinegar
1 tbsp chickpea flour
salt and pepper to taste- I used lemon pepper and some Maldon smoked salt
1 tsp soy sauce/ tamari
1/2 tsp tumeric
1 tsp garlic powder
1/6 tsp agar powder


Method
Place the cachew nuts and hemp seeds into a bowl or large cup, add 1 cup of boiling water and set to one side for at least 15 minutes
Preheat the oven to 420°F/ 215°C
Cut the potato and sweet potato into cubes, place on a lined baking sheet and bake for 10 minutes
Thinly slice the onion.
Drain the tofu, then add to a bowl. Mash the tofu using a fork, add the sliced onion, apple cider vinegar, black beans, a sprinkle of salt and pepper, and 1tbsp of nutritional yeast, mix then spread on a lined baking sheet.
Shake/ turn the cubed potato to ensure it cooks evenly, and add the tofu mixture to the oven. Bake for 10 minutes.
Place the cashews and hemp seeds into a blender and blend for ~4 minutes until smooth.
Pour into a saucepan, add the soy sauce, 2 tbsp nutritional yeast, mustard, tumeric, garlic powder, 1/2 cup of boiling water, and agar. Cook on low heat stirring frequently.
Add the chickpea flour to thicken as needed. Add salt and pepper to taste.
Place the corn tortillas into the oven for around 3 minutes- they should be crispy but not burned.
To serve, scoop the tofu mixture onto the tortillas, you can add the potato on top of the tortillas, or to the side. Add a dash of the cashew cheese sauce and a little salsa and/ or hot sauce to taste.