Mexican Street Corn Tostadas


  • 1 Superseed Pizza Crust
  • 1 ear of roasted corn, shucked
  • 1 orange pepper, roasted & chopped
  • 1 large tomato, chopped
  • 1/2 teaspoon cumin
  • 2 tablespoons Zubi's Crema
  • 1 cup cilantro, chopped (reserve some for serving)
  • 2 limes, juiced
  • 1 block of firm tofu
  • 1 avocado
  • 1 cup Zubi's Queso
  • salt
  1. Preheat oven to 400 degrees.
  2. Place pizza crust on pizza stone or rack and bake for about 10-15 minutes, until crisp.
  3. Meanwhile, in a small bowl add the roasted corn, roasted peppers, tomatoes, cumin, Zubi's Crema, cilantro, juice of 1/2 a lime and salt. Mix to combine. Set aside.
  4. Crumble 1/2 the tofu block to look like cheese crumbles, juice of 1/2 a lime and salt to taste and set aside.
  5. Blend the avocado, Zubi's Queso, juice of 1 lime and the other half of the tofu block until smooth. Salt to taste, if necessary.
  6. Remove pizza crust from the oven and cut into squares. You can also keep the crust whole and serve as slices.
  7. Top with blended queso tofu sauce and then top with the veggie mixture and crumbled tofu "cheese."
  8. Drizzle with Zubi's Crema or Queso & reserved cilantro before serving.

Recipe created by Jordan Elbaum - @pricklyfresh, Nikki Brancaccio - @nikki_booch, Athena Pearson - @southernhealthyliving and Kate Piore - @medikatecbd


Leave a comment

Please note, comments must be approved before they are published