Sweet Potato Tempeh Tostadas

vegetarian and vegan tempeh tostada with black beans, cilantro, and spicy mayo

Who doesn't love a crispy tostada, with fresh toppings and a spicy, creamy sauce? Super tasty, full of protein, and cheaper than a meat-based meal, it's a total win. Here's my (nearly) vegan recipe - just swap in vegan mayo for regular mayo in the sauce.  And check out this post by Dr. Axe to read more about tempeh's health benefits.





So good!     

So good!  


  • 1 package tempeh
  • 2 TB taco seasoning 
  • 1 sweet potato, chopped
  • 1/2 red onion, diced
  • 1-2 cloves garlic, diced
  • 2 TB tomato paste 
  • Tortillas (rice or corn)
  • 1 Avocado
  • Cilantro (diced)


  • mayo
  • hot sauce of choice
  • lemon juice

Taco Seasoning

  • 2 teaspoons Chili Powder
  • 1-1/2 teaspoon Ground Cumin
  • 1/2 - 1 teaspoon Smoked Paprika
  • 1/2 teaspoon Crushed Red Pepper
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Garlic Powder
  • 1/4 teaspoon Onion Powder
  • 1/4 teaspoon Dried Oregano
  • 1/4 teaspoon Black Pepper


Season with a pinch of salt, and saute onion and sweet potato in 1 TB coconut oil over medium heat until golden. While the sweet potato/onion mixture is cooking, use your hands to crumble the tempeh into a medium-to-large mixing bowl. Stir in the taco seasoning and mix well; sprinkle with one - two tablespoons water until moist.  Add the garlic to the cooked sweet potato mixture, and saute 1 - 2 more minutes until fragrant. Make a well in the middle and lightly toast the tomato paste, 1 -2 minutes.  Stir together with the sweet potato mixture. 

Remove the sweet potato mixture from the pan onto a plate or bowl. Add the remaining coconut oil to the pan, and stir in the tempeh.  Saute the tempeh over medium-high, stirring occasionally, until golden, about 5 - 7 minutes.  Stir in the sweet potato mixture, and cook together for 2 or so more minutes.

While the tempeh is cooking, make the spicy mayo.  In a small bowl, mix 4 TB mayo with the juice of half a lemon, and shakes of hot sauce to taste.  Thin with more lemon juice, or thicken with a little more mayo to taste. 

Toast the tortillas until crisp in the oven or toaster oven. (Keep an eye on them to make sure they don't burn.) Assemble the tostadas!  I put a layer of arugala on the bottom, then topped it with the tempeh, some black beans (optional), and avocado. Drizzle on the spicy mayo, top with cilantro, and sprinkle with nutritional yeast if you're feeling a little daring ;)  Buen provecho!

Tell me in the comments what you think!