Vegan Chorizo Tostadas with Cilantro Lime Crema

Crispy tostadas, warm refried beans, spicy plant-based chorizo, and a bright cilantro lime crema poured over the top. Twenty minutes of actual work, and it looks like you tried much harder than that.

The crema is the reason this recipe exists. It is tangy, herby, properly creamy, and it comes together in a food processor in about five minutes. No dairy, no nuts, no avocado. Just silken tofu, lime, garlic, and a big handful of cilantro blitzed until it is smooth enough to pour from a squeeze bottle.

Once you have a jar of that in the fridge, dinner more or less builds itself. We go with crispy tostadas, a layer of refried beans, and The Better Butchers Chorizo Plant-Based Ground crisped up in a hot pan. The chorizo comes pre-seasoned, so there is nothing to measure out and nothing to guess at. It goes in the pan, it gets crispy at the edges, and it does the heavy lifting on flavour.

This is also a good one to think about in meal prep terms. The crema keeps for four or five days in an airtight container, and cooked chorizo holds just as well, so a single session on Sunday turns into tostadas one night and burrito bowls or nachos the next. Make the components, keep them separate, and assemble at the last minute so the tostadas stay crisp. If you are new to cooking with plant-based grounds, our guide to cooking plant-based ground meat covers the basics.

Recipe Card

• Prep time: 15 minutes
• Cook time: 15 minutes
• Total time: 30 minutes
• Serves: 4 (makes 8 tostadas)
• Diet: Vegan, dairy-free, nut-free, gluten-free (with corn tostadas)

Ingredients

For the cilantro lime crema:

• 1 package (about 340 g) silken tofu
• 1 tbsp olive oil
• 1 to 2 tbsp fresh lime juice, to taste
• 1 fat garlic clove
• ½ tsp salt
• ½ bunch fresh cilantro, tender stems fine

For the tostadas:

• Half a package of The Better Butchers Chorizo Plant-Based Ground
• 8 corn tostada shells
• 1 can (398 ml) refried beans
• 1 tbsp neutral oil
• 2 cups shredded green cabbage or romaine
• 1 cup cherry tomatoes, halved
• ¼ red onion, thinly sliced
• Fresh cilantro and lime wedges, to serve

Instructions

1. Make the crema first. Add the silken tofu, olive oil, lime juice, garlic, and salt to a food processor and blend until completely smooth, scraping down the sides once or twice. This part matters. A grainy base will not fix itself later.
2. Add the cilantro. Pulse until it is finely flecked through the sauce, or keep blending if you want it fully smooth and pourable. Taste, adjust the lime and salt, and transfer to a jar or squeeze bottle. Chill while you cook everything else.
3. Cook the chorizo. Heat the oil in a skillet over medium-high. Crumble in the Chorizo Plant-Based Ground and leave it alone for 2 to 3 minutes, then break it apart and cook until deeply browned with crispy edges, about 5 minutes total. No extra spices needed, it is already seasoned.
4. Warm the beans. Heat the refried beans in a small saucepan over low heat with a splash of water, stirring until loose and spreadable.
5. Crisp the shells. Give the tostada shells 2 to 3 minutes in a 180°C (350°F) oven if they need waking up, then let them cool slightly so they stay snappy.
6. Build them. Refried beans first, then crispy chorizo, then cabbage, tomatoes, and red onion.
7. Finish. Pour the crema over the top in a proper zigzag. Add cilantro and a lime wedge, and serve straight away while everything is still crisp.

Tip: Assemble tostadas one at a time and eat them as they come together. The beans start softening the shell the moment they hit it, so the gap between building and biting should be short.

Substitutions & Notes

• No silken tofu? Use the softest tofu you can find and add an extra splash of lime juice and a tablespoon of water to loosen it. Blend longer than you think you need to.
• Soy-free crema: Blend ¾ cup soaked cashews with ¾ cup water until smooth, then add the lime, garlic, salt, and cilantro as written.
• Want more heat? The Chorizo Plant-Based Ground is already spicy on its own, but the crema is a cool, mellow counterpoint. If you want the whole plate hotter, blend a sliced jalapeño into the crema or scatter pickled jalapeños over the top.
• No tostada shells: Brush corn tortillas lightly with oil and bake at 200°C (400°F) for 8 to 10 minutes until crisp. Tortilla chips work too if you would rather turn this into a loaded nachos situation.
• Add-ons: Pickled red onion, corn, black beans, or shredded lettuce all fit. Skip the avocado if you are serving a crowd, since the crema already brings the richness.
• Storage: Crema keeps 4 to 5 days refrigerated in an airtight container. Cooked chorizo keeps 3 to 4 days. Store shells separately at room temperature.

Frequently Asked Questions

Can I make the cilantro lime crema ahead of time?

Yes. It keeps for 4 to 5 days in an airtight container in the fridge, and the flavour actually settles and improves after a few hours. It does not freeze well. Give it a stir before serving if it separates slightly.

Is this recipe nut-free and dairy-free?

Both. The crema uses silken tofu rather than cashews or sour cream, so it is dairy-free and nut-free as written. There is no avocado in it either, which makes it an easy one to serve to a mixed group.

Do I need to add spices to the chorizo?

No. The Better Butchers Chorizo Plant-Based Ground is pre-seasoned and already carries plenty of heat, so it goes straight into the pan. If you want more spice on the plate, add it through the toppings rather than the chorizo.

How do I keep the tostadas from going soggy?

Assemble right before eating and keep the components separate until then. The beans are the main culprit, so a thinner layer helps, as does letting the shells cool fully after crisping.

What is plant-based chorizo made from?

Ours is made from oyster mushrooms and pea protein. The mushrooms give it the texture and the browning behaviour of ground meat, and the chorizo seasoning is built in.

What else can I do with the crema?

Spoon it over tacos, enchiladas, burrito bowls, roasted potatoes, or nachos. It also works as a dip for raw veg or tortilla chips if you blend it fully smooth.

Make the crema once and you will find reasons to put it on everything. If you do, tag us. We want to see the zigzag.

More Recipes to Try

• Spicy Vegan Chorizo Tacos with Mango Avocado Salsa
• Vegan Chorizo Skillet Queso Dip
• Plant-Based Thai Larb
• How to Cook Plant-Based Ground Meat

Shop The Better Butchers Chorizo Plant-Based Ground →

Crema inspired by the Cilantro Lime Crema from Feasting at Home by Sylvia Fountaine.