Easy Baked Avocado Tempeh Tostadas

Tempeh tostadas are baked and topped with mashed avocado and soy for a quick healthy meal or snack that's plant-based and vegan with a gluten-free option.
Course Appetizer, dinner, entree, lunch, Snack
Cuisine dairy-free, gluten-free, plant-based, vegan, vegetarian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 tostadas
Author Stephanie McKercher, RDN


  • 6 small/medium tortillas of choice I used a combination of corn and whole wheat flour tortillas; use corn for gluten-free option
  • 2 tablespoons canola oil or cooking oil of choice or as needed to brush tortillas
  • Salt to taste
  • 1 8 ounce block crumbled tempeh (gluten-free if needed; substitute with beans/tofu/cooked ground meat if desired)
  • 1 teaspoon each cumin chili powder, garlic powder, and dry minced onion (substitute with onion powder)
  • 2 peeled and pitted avocados
  • ½ lime zest and juice
  • Optional toppings: diced red onion sliced purple cabbage, sliced jalapeño, fresh cilantro leaves


  1. Preheat oven to 400ºF and line a baking sheet with foil. Spread tortillas flat on baking sheet. (Tortillas shouldn’t touch each other while baking. Cook in batches or use a second sheet if needed.) Brush both sides of each tortilla with oil, sprinkle with salt, and place baking sheet in the oven. Bake 8-12 minutes or until edges are golden brown, pausing after 4-5 minutes to flip the tortillas and rotate the baking sheet.
  2. In the meantime, prepare the tempeh. Combine crumbled tempeh and spices in a mixing bowl and set aside. In a separate bowl, mash together the avocado and lime and set aside.
  3. Remove baked tortillas from the oven and allow them to cool and crisp for a 2-3 minutes before spreading one side of each tortilla with mashed avocado and topping with crumbled tempeh. Place baking sheet back into the oven and bake until warm, 3-5 additional minutes. Remove from the oven and serve. Enjoy!