Vegan Guacamole Tostada Bytes

Vegan “Shrimp” & Guacamole Tostada Bites

Ingredients:

For the Guacamole:

• 3 ripe avocados, mashed

• 1/4 cup finely chopped red onion

• 1/4 cup chopped cilantro

• 1 jalapeño, seeded and minced (optional, for extra spice)

• 1 lime, juiced

• Salt and pepper to taste

For the Vegan “Shrimp” (Tofu Alternative):

• 14 oz extra-firm tofu, pressed to remove excess water  

  Tip: Wrap the tofu in paper towels and set a heavy pan on top for at least 15 minutes.

• 1 tablespoon olive oil

• 1 teaspoon chili powder

• 1/2 teaspoon cumin

• 1/4 teaspoon smoked paprika

• A pinch of seaweed flakes (optional – for a subtle “ocean” flavor)

• Salt and pepper to taste

For the Tostada Cups:

• Small corn tortillas

• Cooking spray or a light brush of oil

–––––––

Instructions:

1. Prepare Guacamole:

 a. In a bowl, combine the mashed avocados, red onion, cilantro, jalapeño (if using), and lime juice.

 b. Stir in salt and pepper to taste.

 c. Cover and refrigerate until ready to serve to help the flavors meld.

2. Prepare the Vegan “Shrimp”:

 a. Cut the pressed tofu into pieces roughly the size and shape of shrimp (or you can slice into strips if you prefer a bite-sized texture).

 b. In a bowl, toss the tofu pieces with olive oil, chili powder, cumin, smoked paprika, seaweed flakes (if using), salt, and pepper until evenly coated.

 c. Heat a non-stick skillet over medium-high heat. Add the tofu pieces and cook for about 3-4 minutes on each side, or until they’re nicely browned and have a crisp exterior. (Alternatively, you can bake them in a preheated 400°F oven on a lined baking sheet for 20-25 minutes, flipping halfway through.)

3. Prepare the Tostada Cups:

 a. Preheat your oven to 350°F (175°C).

 b. Lightly spray or brush the corn tortillas with oil. Drape each tortilla over two oven rack bars (or use the edge of a clean kitchen counter) to create a curved cup shape.

 c. Bake for 5-7 minutes, or until each tortilla is golden brown and crispy. If you prefer a deeper cup shape, gently press tortillas into a small muffin tin before baking.

4. Assemble the Bites:

 a. Spoon a generous dollop of guacamole into each crispy tostada cup.

 b. Top the guacamole with 2 or 3 pieces of the crispy seasoned tofu.

 c. Garnish with a sprinkle of additional chopped cilantro if desired.

Cooking Time:

Approximately 20–25 minutes (plus any extra time needed for pressing tofu)

Nutrition (per serving, estimating 2–3 tofu pieces per bite):

• Calories: Approximately 150–200

• Protein: 8–12 grams (depending on the tofu portion)

• Fat: 10–15 grams

• Carbohydrates: 5–10 grams

• Fiber: 3–5 grams

Notes:

• The optional seaweed flakes add a slight “ocean” flavor that mimics the briny taste often associated with seafood – feel free to adjust or omit based on your flavor preference.

• For an extra crunch, you can lightly toast some pumpkin seeds or add a sprinkle of nutritional yeast on top before serving.

• This dish works wonderfully as an appetizer for a vacation-worthy spread or even as a light main course on warm days.

Enjoy your vegan vacation treat that’s as good looking as it is delicious!