I had some leftovers to use up from earlier this week and decided to use these leftovers as toppings for my Breakfast Style Tostadas.
My leftovers included some Tofu Scramble. I strongly recommend only making 1/4 the amount of cheez sauce for this recipe and adding 1/2 tablespoon white miso paste to the sauce (It gives it a cheezy flavor don't ask me how or why). I also added a bit of black salt to the tofu to give it an "eggy" smell and taste.
I also had some leftover Soyrizo sauteed with some veggies (Onions, bell peppers, and potatoes) to use as a tostada topping.
Ingredients:Tofu Scramble and/or Soyrizo leftovers
Rice Vegan American Flavored Cheese Slices
Guacamole (Mashed Avocado + Salt + Lime Juice)
Thinly sliced Romaine Lettuce
Ketchup or Hot Sauce for drizzling
Whatever else your little heart desires!
Directions:- Microwave about 1/2 cup of leftovers for each tostada shell.
- Placed 1/2 cup of leftovers on top of each tostada shell, add the vegan cheese slice and microwave for 30 seconds more.
- Top heated leftovers + vegan cheese with remaining tostada toppings.