If you like sweet and spicy, these Teriyaki Tofu and Pineapple Tostadas with Sriracha Hummus are for you! These fusion tostadas are easy to make, and are healthy too!
Sweet and Spicy
For these fusion Teriyaki Tofu and Pineapple Tostadas with Sriracha Hummus, I combined my favorite flavor combination – sweet and spicy. Spicy Sriracha Hummus is slathered on a tostada as the base for the rest of the ingredients.
Pineapple and Teriyaki Tofu are then piled on top of the hummus to give these tostadas a sweet flavor. Cilantro, bell pepper, and green onion add some freshness. To add even more spice, sriracha sauce is then drizzled on top.
Fusion Flavors That Are A Match Made in Heaven
I make Mexican inspired cuisine a lot, living only an hour and a half from the Mexican border. Here in Tucson, there is Mexican cuisine everywhere, so I get to see the real deal.
Today, I thought I would make some fusion tostadas instead of just Mexican inspired. I love Asian flavors, and teriyaki sauce is one of my favorites. Not to mention, Asian and Mexican cuisines are a match made in heaven. Their flavors work seamlessly together.
They both have sweet and spicy elements, and many of the same ingredients are used in both cuisines.
Easy to Make
I love tostadas because they are kind of like mini pizzas, but take less time to make. Tostadas are one of the easiest meals you can make, depending upon your toppings.
An efficient way to cook that I found that works well for me, is to cook in stages. For example for this recipe, if you make the Sriracha Hummus and the Teriyaki Tofu ahead of time, the tostadas come together quickly and easily. So if you prep on the weekend, it will make cooking on a weeknight a breeze.
Also, this recipe doesn’t use all of the Sriracha Hummus, so you will have extra to make sandwiches, or use however you please. Bonus for meal planning!These Teriyaki Tofu and Pineapple Tostadas with Sriracha Hummus are sweet and spicy! Click To Tweet
Traditionally, tostadas are deep fried in oil, as are the premade ones you buy at the store. I prefer to brush mine with a little olive oil and then bake them. They are healthier than deep frying and not as greasy.
For even more healthy goodness, these have protein packed hummus and tofu. Then you get some fruit and veggies with pineapple, bell pepper, green onion, and cilantro. Pretty healthy, huh!
Tostadas are to corn tortillas what croutons are to bread. If you have corn tortillas that are starting to go, make them into tostadas. By brushing them with olive oil and baking them, you bring them back to life.
Of course you could also make your corn tortillas into tortilla chips or Vegan Chilaquiles. Chilaquiles are what we call down here “destroyed enchiladas”. They have the same flavors, but are easier to make, and literally look like enchiladas that have been broken up, or destroyed.
With chilaquiles, you fry the corn tortillas to make them crispy. So they are another dish where your stale corn tortillas don’t go to waste.
To see some destroyed enchiladas for yourself, check out my Black Bean and Sweet Potato Chilaquiles or my Vegan Chilaquiles with Spinach and Tofutti Cream Cheese. Neither are very pretty, but boy are they good!
Now it’s time to go make your own tostadas. I hope you like them as much as I do!
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Teriyaki Tofu and Pineapple Tostadas with Sriracha Hummus
- Teriyaki Tofu
- 1/4 cup gluten free low sodium tamari
- 1/4 cup mirin
- 2 tablespoons brown sugar
- 1 small clove garlic, minced
- 2 teaspoons minced ginger
- 14 oz. extra firm tofu, drained and pressed
- 2 tablespoons toasted sesame oil
- 3/4 cup Sriracha Hummus
- 1/4 cup + 2 tablespoons chopped bell pepper
- 1/4 cup + 2 tablespoons chopped pineapple
- 1/4 cup + 2 tablespoons chopped green onion
- 6 corn tortillas
- Olive oil
- Sriracha sauce
- Preheat oven to 400°.
- Teriyaki Tofu: Mix tamari, mirin, brown sugar, garlic and ginger in a bowl. Slice drained and pressed tofu into 1/2″ squares. Put tofu into marinade after sugar dissolves. If you are in a hurry, heat marinade on stovetop or microwave until sugar dissolves. Let sit for at least an hour to overnight. Add sesame oil to a hot pan. Add tofu and cook on medium high heat until tofu is slightly crispy on both sides. Add teriyaki marinade and cook until it is almost totally dissolved.
- Tostadas: Brush corn tortillas with olive oil. Cook on oven rack for 10-15 minutes at 400°, or until crispy.
- Spoon Sriracha Hummus on tostadas. Crumble tofu on top. Next add chopped bell pepper, pineapple, green onion, and cilantro. Drizzle sriracha sauce on top if desired.