Vegan Tomato and Onion Tostas
- 2 tablespoons vegan “cream cheese”
- 2 slices vegan “bacon”
- 1 serving (about a couple of tablespoons) pasta de guayaba, chopped
- 1 plum tomato, sliced
- about 1/5 of a white onion, sliced
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 2 slices good bread
- salt to taste
- chili powder to taste
- In a skillet, heat oil over medium heat before adding tomato, onion, and garlic. Season with salt and chili powder. Once the vegetable mixture is at the halfway point for cooking—around 3-4 minutes—add crumbled “bacon” and more oil if needed. Saute until onions are translucent and tomato has cooked down. Move vegetable mixture to a bowl to cool. Rinse and wipe down skillet before returning it to the stovetop to heat. Toast bread on both sides in the skillet. (If you have a toaster or a functioning oven broiler, that’s probably much quicker and more effective, but I have neither.) Spread “cream cheese” on each slice of toast before spooning the vegetable mixture on top.
The first year I was living in Spain, I taught English in a small town called Cartaya.
After the twenty-minute bus ride from where we were living, my roommate and I would walk to the little cafe near the town’s center for breakfast. We’d order pan con tomate and cafe con leche. If the day was looking very long, we would order chocolate con Cointreau. (Maybe I imagined it, but a drink to start the day didn’t seem so out of the ordinary where we were teaching.)
The tosta was one of my favorite things to order in Spain, because it was simple, cheap, and delicious.
The classic pan con tomate was made with tomatoes, garlic, salt, and olive oil. Some of the other tostas came with toppings like cream cheese, honey, walnuts, and Serrano ham. Or piquillo peppers with fish. Or octopus. Or the always-disturbing (to me) gulas (imitation baby eels).
I made my own vegan tosta using “bacon” and “cream cheese” with sauteed onions, tomatoes, and spices. It was simple and delicious, and I don’t think it will disappoint you. Enjoy!