Ready in just 25 minutes, these vegetarian tofu tinga tostadas with peach salsa are packed with fresh summer flavors and made without turning on the oven. Shredded tofu is cooked in an easy homemade tinga sauce made with canned fire roasted tomatoes and chipotle peppers in adobo. This high protein summer meal is perfect for weeknights or low-key summer gatherings!
A Rich and Flavorful Tofu Tinga Tostada That’s Ready in Just 25 Minutes
I’ve been toying with the idea of a tofu tinga for well over a year and the timing finally felt right! Not only are these tofu tinga tostadas ready in just 25 minutes, they’re topped with a super fresh peach salsa for the perfect summer meal. The sweet and juicy peaches balance the smoky and spicy chipotles in the tinga sauce for the perfect bite.
I love that I don’t have to turn on the oven for these vegetarian tostadas and that I can use peak summer summer produce like peaches, sweet peppers, and jalapeno. And, the tofu tinga is packed with plenty of plant-based protein thanks to the block of super firm tofu which is always a bonus! If you want an even easier tostada recipe that’s ready in just 20 min, you’ll love this black bean one with mango guacamole!
How to Make My Quick and Easy Tofu Tinga – No Oven Required!
I knew I wanted to get the total recipe time for this tofu tinga under 30 minutes with the use of just one pan. In order to do that, I use canned fire roasted tomatoes instead of fresh ones and quicker cooking shallots instead of onions. Overall, the ingredient list is on the shorter side since the chipotle peppers in adobo sauce and fire roasted tomatoes are doing most of the heavy lifting flavor-wise!
Start by shredding the tofu with the larger holes of a box grater. This will help the tofu brown a little quicker while also increasing the surface area for the tinga sauce to cling to. You’ll cook the shredded tofu until it is starting to turn golden brown, about 10-12 minutes total. This takes the raw edge off while also adding a layer of flavor.
While the tofu cooks, you’ll blend the entire can of fire roasted tomatoes with a couple of the chipotle peppers and some of the adobo sauce from the can. Once the tofu is turning golden brown, you’ll dump it into a large bowl, then return the pan to the heat to cook the aromatics for a couple of minutes. Then, you’ll add the tofu back to the pan along with the blended tinga sauce. You’ll know it’s ready when the sauce thickens a touch and clings to the tofu!
A Fresh Peach Salsa to Amplify the Summer Vibes
Move over tomato salsa, peach salsa is here for the summer! Nothing against tomato-based salsas, but there’s honestly nothing better than a sweet and juicy peach that is perfectly ripe. Pair that ripe peach with some lime, sweet peppers, jalapeno, cilantro, and red onion and you’ve got a super fresh salsa that is the perfect complement to the smoky tofu tinga.
My top tip anytime you’re adding red onion to salsa or guacamole is to toss it with lime juice first and let it sit for a couple of minutes while you prep your remaining ingredients. The lime gently pickles the onion and helps remove that pungent bite! I like to do a small dice on the sweet peppers (1/4-inch pieces), a medium dice on the peaches (1/2-inch pieces), and a mince on the jalapeno. If you want a mild peach salsa, cut the flesh of the jalapeno away from the seeds and discard the seeds!
Putting it All Together
You can build these tostadas any way you like! My preferred method is to spread a dollop of sour cream onto each tostada, then top it with the tofu tinga and some of the peach salsa. You can add a little sprinkle of cotija on top or leave it off — your choice! You can easily make these vegan tostadas by using a vegan sour cream since the rest of the recipe is entirely vegan (and gluten free!) friendly. Want to add some pickled onions on top? I’ve got two different recipes for you here!
If you can’t find tostadas, you can make your own with corn tortillas (the instructions are down in the notes section of the recipe card) or simply use your favorite tortillas and make these into tacos. I’ve also enjoyed this high protein vegetarian meal bowl-style and served it over warm cilantro lime rice but it would also be great with these baked green chili rice and beans if you feel like turning on the oven.
Customize Your Tofu Tinga Tostadas for Every Season
In my opinion, tofu tinga can be enjoyed all year long but the peach salsa doesn’t exactly hit the spot outside of peach season! To keep things simple year-round, pair the tofu tinga with sour cream, sliced avocado, chopped cilantro, and your favorite store-bought salsa. I love this grapefruit avocado salsa for winter/spring. If you absolutely LOVE the flavor of chipotle you can always double up and include this easy 5-ingredient chipotle crema!
Tofu Tinga Tostadas with Peach Salsa
- Total Time: 25 minutes
- Yield: 4 1x
- Diet: Gluten-Free, Vegetarian
Description
Ready in just 25 minutes, these vegetarian tofu tinga tostadas with peach salsa are packed with fresh summer flavors and made without turning on the oven. Shredded tofu is cooked in an easy homemade tinga sauce made with canned fire roasted tomatoes and chipotle peppers in adobo. This high protein summer meal is perfect for weeknights or low-key summer gatherings!
Ingredients
- 1 16–ounce block super firm tofu
- 2 tablespoons avocado oil, divided
- Sea salt, to taste
- 1 14.5–ounce can fire roasted tomatoes
- 1 7–ounce can chipotle peppers in adobo sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 large shallot, minced
- 2 cloves garlic, minced
- 1/4 medium red onion, small dice
- 1 medium lime, zested and juiced
- 2 ripe medium peaches, medium dice
- 3 ounces mini sweet peppers, small dice (about 3–4 mini sweet peppers)
- 1 jalapeno, minced (seeds removed for less spicy)
- 1/4 cup cilantro, chopped
- 8 tostadas
- Sour cream, for serving
- Cotija cheese, optional for serving
Instructions
Heat your largest skillet or frying pan over medium. While the pan heats up, shred the block of tofu on a box grater.
Add 1 tablespoon of the avocado oil to the pan and when it shimmers, add the tofu and a pinch of salt. Cook, stirring every 1-2 minutes until the tofu starts to turn golden brown, about 10-12 minutes.
While the tofu cooks, add the fire roasted tomatoes to a blender along with 2 tablespoons of the adobo sauce from the can of chipotle peppers. Add 1-2 chipotle peppers for a mild flavor, 3-4 for a medium spice level, or the entire can for spicy. Blend until mostly smooth. This can be done with an upright blender or an immersion blender.
Remove the cooked tofu from the pan then return the pan to the heat with the remaining tablespoon of oil. When the oil shimmers, add the shallot, garlic, thyme, and oregano. Cook for 2 minutes, stirring regularly, then add the blended tomato sauce and the tofu back to the pan along with a pinch of salt. Reduce the heat to medium low and cook the tofu tinga for 5-6 minutes until tofu is fully coated in the sauce and there’s no longer extra sauce visible in the pan.
While the tofu and sauce cook together make the salsa. Add the red onion and the zest and juice of the lime to a bowl. Let the onion and lime juice sit while you dice the peaches, sweet peppers, and jalapeno. Add the diced peaches, sweet peppers, and jalapeno to the bowl with the onion and lime then add the chopped cilantro and sea salt to taste. Mix well.
To serve, spread some of the sour cream on a tostada, then top with the tofu tinga and some of the peach salsa.
Store leftover tofu tinga and peach salsa separately in the fridge for up to 5 days. The tofu tinga can be reheated in a pan on the stove with a splash or two or water.
Notes
- If you are using extra firm tofu instead of super firm/high protein tofu, you’ll need to press it for about 20 minutes before using it here to remove excess moisture.
- To make your own tostadas, preheat your oven to 400 degrees. Grease a large baking sheet with olive oil. Place as many tortillas as will fit without overlapping onto the baking sheet. Lightly brush the tops with olive oil, then flip and repeat. Bake the tortillas for 5 minutes, then the baking sheet and flip the tortillas over. Bake for an additional 5-7 minutes until crisp.
- Makes enough tofu tinga and salsa for 8 tostadas or approximately 4 servings.
- If you can’t find tostadas, you can use your favorite tortillas instead and enjoy these as tacos.
- For a fully vegan option, use vegan sour cream.
- Start to finish, this recipe takes about 25 minutes. You’ll be able to do a lot of prep for the tinga sauce and salsa while the tofu cooks.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner
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