Black Bean Tofu Tostadas

🥘 Ingredients

• Mexican cheese blend
  1 c
• Mexican spice blend
  2 tbsp
• black pepper
  1 tsp
• butter
  1 tbsp
• cooking oil
  1 tbsp
• flour tortillas
  6 unit
• jalapeño
  1 unit
• lime
  2 unit
• olive oil
  1 tbsp
• refried black beans
  1 c
• salt
  ½ tsp
• scallions
  4 unit
• sour cream
  2 tbsp
• tofu
  14 oz
• tomato
  2 unit
• veggie stock concentrate
  1 unit

🍳 Cookware

• large bowl
• baking sheet
• medium bowl
• small bowl
• medium pot
• large pan

1. 

   1

   Wash and dry all produce. Dice tomato into ¼-inch pieces. Trim and thinly slice scallions , separating whites from greens. Zest and quarter lime . Mince jalapeño , removing ribs and seeds for less heat. Open and drain tofu ; press out excess water with paper towels. In a large bowl , crumble tofu into small pieces (similar to the texture of ground meat).

   tomato: 2 unit, scallions: 4 unit, lime: 2 unit, jalapeño: 1 unit, tofu: 14 oz
2. 

   2

   Drizzle flour tortillas with olive oil ; brush or rub to coat both sides. Arrange on a baking sheet in a single layer. Gently prick each tortilla in a few places with a fork. Bake on top rack, flipping halfway through, until lightly golden ⏱️ 5 minutes per side. Watch carefully as tortillas brown fast.

   flour tortillas: 6 unit, olive oil: 1 tbsp
3. 

   3

   Meanwhile, in a medium bowl , combine diced tomato, scallion greens, juice from half the lime, and a pinch of salt and black pepper . In a small bowl , combine sour cream and lime zest. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.

   salt: ½ tsp, black pepper: 1 tsp, sour cream: 2 tbsp
4. 

   4

   Heat a drizzle of cooking oil in a medium pot over medium-high heat. Add refried black beans and cook until warmed through ⏱️ 2 minutes . Reduce heat to low and stir in butter until melted. Keep covered off heat until ready to serve.

   cooking oil: 1 tbsp, refried black beans: 1 c, butter: 1 tbsp
5. 

   5

   Heat a drizzle of olive oil in a large pan over medium-high heat. Add scallion whites and cook, stirring, until fragrant ⏱️ 30 seconds . Add another drizzle of oil, crumbled tofu, Mexican spice blend , and ½ tsp salt. Cook, stirring occasionally, until tofu is browned ⏱️ 5 minutes . Stir in veggie stock concentrate and ½ cup water. Simmer until thickened ⏱️ 2 minutes .

   Mexican spice blend: 2 tbsp, veggie stock concentrate: 1 unit
6. 

   6

   Divide tortillas between plates; spread each with refried beans. Top with tofu mixture, pico de gallo, Mexican cheese blend , and crema. Sprinkle with as much jalapeño as you like; serve tostadas with remaining lime wedges on the side.

   Mexican cheese blend: 1 c