Chilled Vegan Salpicón Tostadas

A vibrant, fully plant-based take on the classic Mexican salpicón de res — traditionally a chilled shredded beef salad served on crispy tostadas. Here, tender rehydrated soy curls (or shredded king oyster mushrooms) stand in brilliantly for the meat, soaking up a tangy oregano-vinegar dressing spiked with a touch of nutritional yeast for savoury depth. Tossed with crisp romaine, juicy tomato, peppery radishes, briny green olives, and sweet onion rings, this refreshing salad is assembled at the table — guests simply pile the chilled filling onto crunchy corn tostadas and top with creamy avocado and pickled jalapeños. Because everything is served at room temperature or straight from the fridge, it is the ideal make-ahead dish for outdoor parties and summer buffets.

Allergens:Soya (in soy curls — not present if using king oyster mushrooms), Celery (may be present in some vegetable stocks — check the label), Maize/Corn (in corn tostadas — check the label for gluten cross-contamination if required)

• 250 g dry soy curls, rehydrated (see Step 1), OR 500 g king oyster mushrooms, shredded
• 1 litre hot vegetable stock (for rehydrating soy curls)
• ½ white onion (for simmering), plus ¼ white onion, sliced into thin rings
• 2 cloves of garlic, peeled
• 1 bay leaf
• Salt, to taste
• 3 tablespoons neutral vegetable oil or extra-virgin olive oil
• 1 tablespoon white wine vinegar
• ½ teaspoon dried Mexican oregano, crumbled
• 1 teaspoon nutritional yeast
• Black pepper, to taste
• 3 cups (about 150 g) romaine lettuce, thinly shredded
• 1 large ripe tomato, deseeded and diced
• 4 radishes, thinly sliced
• 8 pimiento-stuffed green olives, sliced
• 1 ripe avocado, diced or sliced
• 12 crispy corn tostadas, to serve
• Pickled jalapeños (jalapeños en escabeche), to serve (optional)

Instructions

1. 1.Place the dry soy curls in a large bowl. Pour over the hot vegetable stock, then add the ½ onion half, garlic cloves, bay leaf, and a generous pinch of salt. Leave to soak for 15–20 minutes, until the curls are fully softened and have absorbed the flavour.
2. 2.Drain the soy curls well and discard the aromatics. Squeeze out any excess liquid, then tear or shred the curls into bite-sized pieces once cool enough to handle.
3. 3.Transfer the soy curls to a clean bowl, cover, and refrigerate until completely cold — ideally overnight. Skip to Step 5 if using king oyster mushrooms.
4. 4.If using king oyster mushrooms instead of soy curls: shred the mushrooms lengthways into thin strips using your hands or two forks to mimic a pulled texture. Heat 1 tablespoon of oil in a large frying pan over a medium-high heat. Fry the shredded mushrooms with the ½ onion half, garlic cloves, bay leaf, and a pinch of salt for 8–10 minutes, stirring occasionally, until tender and lightly golden. Discard the aromatics, transfer to a bowl, and refrigerate until completely cold.
5. 5.In a small bowl or jar, whisk together the remaining 2–3 tablespoons of oil, the white wine vinegar, crumbled dried Mexican oregano, nutritional yeast, salt, and a generous grinding of black pepper. Taste and adjust the seasoning.
6. 6.Pour the dressing over the chilled soy curls or mushrooms and toss thoroughly to coat. Cover and return to the fridge for at least 30 minutes, or up to 24 hours, to allow the flavours to meld.
7. 7.When ready to serve, add the shredded romaine, diced tomato, sliced radishes, sliced olives, and onion rings to the marinated soy curls or mushrooms. Toss gently to combine.
8. 8.Taste once more and adjust the seasoning if needed, then transfer to a large serving bowl.
9. 9.Arrange the crispy corn tostadas and sliced avocado alongside so that guests can assemble their own tostadas. Offer pickled jalapeños as an optional fiery garnish. The filling is best enjoyed cold or at room temperature — no reheating required.

External Recipes

• Salpicon De Res (Health Score: 38)