Mini Vegan Chicken Tostadas
These vegan Mini Chicken Tostadas are the ultimate game day snack! Made with crispy seasoned tofu and crunchy homemade corn tortilla shells, these bite-sized tostadas are the appetizer for parties, game days, or anytime you're craving a crunchy, savory snack. Use a cookie cutter to make your own mini tostada shells or save time with round tortilla chips!
Ingredients
- 10 corn tortillas
- 1 (16-ounce) block extra firm tofu, pressed and torn into 1”- inch pieces
- 2 teaspoons ancho chili powder, plus more for seasoning the mini tostada shells
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt, plus more for seasoning the mini tostada shells
- Neutral oil such as avocado or canola, for frying
- 1 cup guacamole
- Vegan chipotle sour cream, or regular sour cream
- Vegan feta or Mexican-style cheese shreds
- Thinly sliced radish
- Fresh chopped cilantro
Instructions
- Cut circles out of the tortillas using a 2 ¼ - 2 ½ inch biscuit cutter or small can (depending on the size, you should be able to get two small rounds from each tortilla, so 20 small rounds in total). Set aside.
- Preheat your air fryer to 400°F.
- Place the torn tofu pieces in a large bowl and season with the ancho chili powder, ground cumin, garlic powder and salt. Toss gently until the tofu is thoroughly coated.
- Place the tofu in an even layer in the air fryer basket and air-fry until golden and crispy, shaking or flipping halfway through, 20 to 25 minutes.
- Meanwhile, pour about ¼ - inch of oil in a sauté pan over medium-high heat.
- Once the oil is hot and shimmering, fry the mini tortilla rounds in batches until golden and crispy, 1 to 2 minutes per side.
- To assemble, spread about a tablespoon of guacamole on the bottom of each mini tostada shell, followed by 1 to 3 pieces of crispy tofu, a drizzle of sour cream, a pinch of vegan feta or cheese shreds and a thin slice of radish. Sprinkle with fresh cilantro and enjoy!
Video
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