SuperQuick Loaded Plant-Based Protein Shreds Tostadas
with Avocado, Salsa and Feta- Sulphites
- Wheat
- Egg
- Milk
- Milk
- Soy
- May contain traces of allergens
- Mustard
- Wheat
- Sesame
- Crustaceans
- Egg
- Sulphites
- Fish
- Tree nuts
- Gluten
- Peanuts
Ingredients: Flour tortillas (wheat flour, water, canola oil, salt, sugar, soybean oil, mono- and diglycerides, sodium acid pyrophosphate, calcium propionate, potassium sorbate, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, calcium lactate, sodium aluminum sulfate, enriched wheat flour, cornstarch, fumaric acid, potassium chloride, seasoning (autolyzed yeast, ammonium chloride), guar gum, monocalcium phosphate, l-cysteine hydrochloride, amylase, enzymes, sodium metabisulphite) (wheat, sulphites) • Romaine Lettuce • Avocado • Plant-based protein shreds (water, TMRW Protein (pea protein isolate, oat flour, brown rice protein concentrate), expeller pressed canola oil, natural flavours (containing yeast extracts, salt, smoke, spice extracts, sugar), apple cider vinegar, sea salt) • Tomato salsa (water, tomatoes (tomatoes, tomato juice, citric acid, calcium chloride), tomato paste, green bell peppers, onions, jalapeno peppers, vinegar, sugar, salt, garlic, soybean oil, dried garlic, dried onion, canola oil, spices, paprika oleoresin, xanthan gum, citric acid, potassium sorbate, sodium benzoate) • Yellow onion • Creamy dressing (vegetable oil, water, frozen egg yolk, modified corn starch, sour cream solids (milk), salt, sugar, whey (milk), concentrated lime juice, whey protein concentrate (milk), natural flavour, yeast extract, xanthan gum, lactic acid, potassium sorbate, sodium benzoate) (egg, milk) • Feta cheese (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) (milk) • Chili-cumin spice blend (spices and herbs, salt, sugars (sugar, corn syrup solids), dehydrated vegetables (garlic, onion, red bell pepper, celery), citric acid, paprika oleoresin, canola oil, silicon dioxide, monosodium glutamate) • Cilantro.
Ingredients
200 g
Plant-Based Protein Shreds
6 unit(s)
Flour Tortillas
(Contains: Sulphites, Wheat May be present: Milk, Soy)
56 g
Yellow Onion, chopped
1 unit(s)
Avocado
1 unit(s)
Lettuce
7 g
Cilantro
43 mL
Creamy Dressing
(Contains: Egg, Milk)
½ cup
Tomato Salsa
(May be present: Mustard, Wheat, Sesame, Crustaceans, Egg, Sulphites, Fish, Milk, Soy, Tree nuts, Gluten)
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
11 g
Chili-Cumin Spice Blend
(May be present: Sesame, Soy, Sulphites, Tree nuts, Wheat, Mustard, Peanuts)
Not included in your delivery
1 tbsp
Oil*
0.06 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the broiler to high. Wash and dry all produce.
- Line a baking sheet with aluminum foil.
- On the prepared baking sheet, arrange tortillas. Poke each tortilla with a fork 2-3 times.
- Brush tortillas with 1/2 tbsp (1 tbsp) oil.
- Broil in the middle of the oven, for 2-5 min, flipping halfway through until crisp and golden. (NOTE: Don't crowd the baking sheet; broil in 2 batches if needed.)
- Heat a large non-stick pan over medium-high.
- While the pan heats, peel, pit, then cut avocado into 1/4-inch slices.
- Roughly chop cilantro.
- Thinly slice lettuce.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then protein shreds, onions and Chili-Cumin Spice Blend. Cook for 6-8 min, tossing occasionally, until cooked through.** Season with salt and pepper.
- Arrange tostadas on a clean surface.
- Spread creamy dressing over top of tostadas.
- Top with lettuce, protein shred mixture, avocado and salsa.
- Divide tostadas between plates.
- Sprinkle feta and cilantro over top.
If you've opted to get plant-based protein shreds, cook the same way the recipe instructs you to cook chorizo, tossing occasionally for 6-8 min, until cooked through.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: The plant-based protein shreds received mixed reviews; some enjoyed them, while others found the taste and smell off-putting.
- Ease of prep: Tostadas puffed up despite poking, making them difficult to eat without ingredients falling off.
- Suggestions: Consider cooking tostadas for less time or poking more holes to prevent excessive puffing.
