Vegan Breakfast Tostadas

This post is sponsored by The Little Potato Company.

Made with a mix of Creamer potatoes, black beans, and scrambled tofu, these vegan tostadas are a satisfying breakfast you’ll look forward to. Top them with fresh toppings like creamy avocado, juicy tomatoes, onion, cilantro, and hot sauce for a bright and flavourful start to your day.

Vegan breakfast tostadas are perfect for a leisurely weekend brunch or breakfast. But if you’re in a hurry, strapped for time or energy, you can easily alter the recipe to suit your needs.

The filling or base for these breakfast tostadas is a blend of The Little Potato Company’s Garlic & Parsley Microwave Ready kits, easy spicy black beans, and scrambled tofu.

Ready in 5 minutes, The Little Potato Company packages up their fresh Creamer potatoes and seasoning in a BPA-free microwavable container. There are 3 flavours to choose from: Garlic & Parsley, Savory Herb, and the new Tomato Basil (all 3 are vegan!) The Little Potato Company’s Microwave Ready Creamer potatoes are an effortless side dish all on their own but they can also save you time and energy in recipes too. We’ll cook the Little potatoes as directed and then quickly brown them in a skillet before seasoning them with the included packet. Easy peasy.

Tostada shells are flat (sometimes bowl-shaped) crispy, deep-fried corn or flour tortillas. You can deep-fry corn tortillas at home to make your own tostada shells, or buy store-bought ones from your grocery store. You’re likely to find tostada shells in the snack or international aisle.

Switch up the toppings depending on your tastes or what your have on hand. Use your favourite hot sauce (Cholula is our go-to), guacamole, vegan sour cream, pico de gallo, fajita veggies, greens, whatever you like!

Short on time or energy? Here are our favourite time and effort saving swaps:

  1. Use warmed flour tortillas instead of tostada shells for a vegan breakfast taco.
  2. While the scrambled tofu adds a recognizable “breakfast element” to these tostadas, you can omit it or the seasoned black beans to make this recipe simpler. Both the beans and the tofu add a healthy dose of plant-based protein. Double up on whichever protein you do use.
  3. Swap out the black beans for refried beans. Tostadas and tacos are always messy! Spread the refried beans over your tostada shell for a nice “adhesive layer” that’ll help keep the other toppings in check.
  4. For a satiating and savoury Mexican-style breakfast any day of the week, meal prepping is key! Prepare all the components and toppings ahead of time. To keep this breakfast hitting-the-snooze-button-more-times-than-you-can-count-type-morning compatible, stick to 2-3 fresh toppings. Once you’ve prepared the seasoned Creamer potatoes, spicy black beans, and tofu scramble, you can mix them all together for easy assembly. In the morning just heat the filling, load it into a flour tortilla (or 2 or 3!), sprinkle on your choice of toppings and drizzle with hot sauce. Roll them into burritos if you need to eat on the run.

This post is sponsored by The Little Potato Company.

We love them for their commitment to simple, healthy whole foods like their delicious Creamer potatoes. Thanks for supporting the brands that support I Love Vegan!

The Little Potato Company just launched their new website! Head on over to for hundreds of great recipes, lots of Little potato love, and a brand new, super handy store locator!


Ingredients :

  • 1/2 block extra-firm or firm tofu, pressed & crumbled into bite sized chunks
  • 1 ½ tbsp nutritional yeast flakes
  • 1 ½ tbsp water
  • ½ tsp garlic powder
  • ¼ tsp fine grind kala namak salt  (black salt – can sub for sea salt)
  • ⅛ tsp turmeric
  • 1 tbsp olive oil
  • The Little Potato Company’s  kit
  • 1 tbsp olive oil
  • 1 cup (1/2 can) cooked black beans
  • 1 tbsp Cholula hot sauce
  • ¼  tsp salt
  • Corn tortillas
  • Vegetable oil, for deep-frying
  • Toppings (lime wedges, avocado, cilantro, tomato, red and green onion, Cholula hot sauce)

Instructions :

  1. Prepare scrambled tofu: Combine nutritional yeast, water, garlic powder, kala namak, and turmeric in a small bowl. In a skillet, heat 1 tbsp olive oil over medium-high heat. Add crumbled tofu and cook, stirring often, until the tofu is mostly golden-brown. Push the tofu to one side of the pan and pour the sauce over the tofu. Stir to coat and cook for 1-2 minutes, or until the sauce is absorbed. Set aside.
  2. Prepare Creamer potatoes: Peel back plastic film and remove seasoning packet. Close film and cook in microwave for 5 minutes on high. Let potatoes rest for 2-4 minutes. Peel the plastic film off and allow to cool until comfortable to touch. Cut potatoes into quarters. Heat 1 tbsp of olive oil over medium-high heat. Add the potatoes and the seasoning pack and cook, stirring often, until potatoes are golden-brown. Set aside.
  3. Mix beans with Cholula and salt. Cook briefly, in the same pan as the potatoes, to heat the beans thoroughly.
  4. Frying the tortillas: In a large saucepan, heat a generous amount of neutral-tasting vegetable oil (at least 1/2” deep) over medium-high heat. Allow plenty of time for the oil to reach the correct temperature (about 325F -350F). It should take approx. 10-20 seconds to cook each side of the tortilla. Adjust your temperature accordingly. Cook 1 corn tortilla at a time. Fry for 10-20 seconds, flip and fry for another 10-20 seconds until both sides are golden brown. Drain on a cooling rack.
  5. Assembling the tostadas: Top fried corn tortilla with the Creamer potatoes, black beans, scrambled tofu and yourn favourite toppings (cilantro, tomato, onion, avocado, hot sauce, etc.)
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