If you’re looking for a vibrant, plant-based recipe that tastes just as fresh as it looks, these Watermelon Radish Tostadas are about to become your new summer staple. Crisp, colorful, and full of flavor, this easy tostada recipe is the kind of meal that feels light but satisfying—perfect for meatless appetizers, breezy dinner sides, or impressing guests at your next outdoor get-together.
At the Herby Eater, we’re all about whole food, plant-based meals that nourish without sacrificing fun. And these tostadas? They’re fun.
Watermelon radishes are in peak season during late spring and early summer, making them the perfect addition to your seasonal vegan meals. Not only are they beautiful, but they also bring a gentle peppery crunch that contrasts beautifully with creamy toppings and protein rich homemade tofu crumbles.
This healthy summer snack idea also comes together in 30 minutes, making it ideal for busy weeknights or meal prep. It’s naturally gluten-free, totally customizable, and layered with nutrients and color.
Whether you’re trying to eat more veggies, go meatless on Mondays, or just want a dish that tastes like sunshine, these Watermelon Radish Tostadas check all the boxes.
Let’s make ‘em!
Watermelon Radish Tostadas
Equipment
- 1 Cutting board
- 1 Knife
- 1 Cast iron
- 1 Spatula or utensil of choice
- 1 Serving dish of choice
- 1 Spoon
Ingredients
- 2 Watermelon Radish sliced 1/4 inch thick
- 1 Jalapeno
- 1 Avocado
- 3 tbsp Greek Yogurt
- 3 Limes 1 for the quick crema, 2 for garnish
- 7 sprigs of Cilantro (1/2 bunch) chopped fine, for garnish over top
- 1 Extra Firm Tofu (block)
- 2 tbsp Garlic powder
- 1 tbsp Cumin
- 2 tsp Salt (one for cream, one for tofu)
- 1 tsp White Pepper
- 1 tsp Onion powder
- 1-2 tsp Liquid Smoke (cap full also works)
- Spray Oil of choice for light use on cast iron with tofu
Instructions
Prep Produce Ingredients
- Cut Watermelon Radish into 1/4 inch sized discs. They should be able to hold some weigh without being too thick to bite into.
- Chop the Jalapeño into raw rounds, set aside
- Grab a small bunch or handful sprigs of cilantro and finely chop. Set aside for garnish.
- Cut Avocado and remove pit. Take off skins.
- Cut all Limes in half.
Make the Crema
- In a food processor, add in avocado, greek yogurt, 1 lime (juiced), and salt. Mix until combined, smooth and creamy.
Prepare the Tofu
- Open the tofu container, pour out any liquid and then squeeze out as much liquid as you can from the block itself. (Wrapping in a paper towel can help for those without a tofu press). If using from frozen, thaw first.
- In a shallow bowl, crumble into pieces, similar to the look of beef crumbles.
- Add seasoning – garlic powder, salt, white pepper, cumin, onion powder, and liquid smoke. Squeeze 1 lime’s amount of juice over too.
- Mix together until well combined and covered.
- In a preheated cast iron pan over medium, lightly spray with oil and add tofu in immediately.
- Continue stirring until browning marks show and tofu is well heated and cooked. There should be some good crispy bits, that is a good thing!
Assemble the Tostada
- On a serving dish of choice, begin by laying out the watermelon radish discs (“chips”)
- Next, layer on the avocado crema, then top it with one or two slices of raw jalapeño (depending on wanted spice level).
- Scoop the cooked tofu crumbles with a spoon onto each Tostada, about 1-2 Tbsp amount each
- Sprinkle over the juice of remaining lime and the finely chopped cilantro.
- Serve immediately and enjoy!