Cheesy Tofu & Green Pepper Tostadas

🥘 Ingredients

• Mexican cheese blend
  1 c
• Southwest Spice Blend
  2 tbsp
• black pepper
• chicken stock concentrate
  2 unit
• chili powder
  2 tsp
• cilantro
  ½ oz
• cooking oil
  2.667 tbsp
• flour tortillas
  12 unit
• hot sauce
  2 tsp
• lime
  2
• long green pepper
  2
• red onion
  1
• salt
• smoky red pepper crema
  1/2 c
• tofu
  2 unit
• tomato
  2

🍳 Cookware

• small bowl
• large pan
• baking sheet

1. 

   1

   Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry all produce. Halve, peel, and thinly slice half the red onion ; finely chop remaining half until you have 2 TBSP (for 4 servings, thinly slice whole onion; finely chop a few slices until you have 3 TBSP). Dice tomato . Roughly chop cilantro . Quarter lime . Halve, core, and thinly slice long green pepper into strips.

   red onion: 1, tomato: 2, cilantro: ½ oz, lime: 2, long green pepper: 2
2. 

   2

   In a small bowl , combine chopped onion, tomato, cilantro, juice from half the lime, and a pinch of salt and black pepper .

   salt, black pepper
3. 

   3

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add tofu ; season with Southwest Spice Blend , salt, and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.

   cooking oil: 2.667 tbsp, tofu: 2 unit, Southwest Spice Blend: 2 tbsp
4. 

   4

   Heat a drizzle of oil in the same pan over medium-high heat. Add sliced onion and green pepper. Cook, stirring occasionally, until browned and tender, 5-7 minutes. Season with chili powder , salt, and pepper. Stir in chicken stock concentrate , cooked tofu, and ¼ cup water. Cook until mixture is thickened and saucy, 1-2 minutes. TIP: If mixture seems dry, add another splash of water.

   chili powder: 2 tsp, chicken stock concentrate: 2 unit
5. 

   5

   Meanwhile, drizzle flour tortillas with 1 TBSP oil (2 TBSP for 4 servings); brush or rub to coat all over. Arrange on a baking sheet in a single layer (for 4, divide between 2 baking sheets). Gently prick each tortilla in a few places with a fork. Toast on top rack, carefully flipping tortillas halfway through, until lightly golden, 4-5 minutes per side. (For 4, toast on top and middle racks, flipping tortillas and swapping rack positions halfway through toasting.) TIP: Watch carefully to avoid burning.

   flour tortillas: 12 unit
6. 

   6

   Divide tortillas between plates; evenly sprinkle with Mexican cheese blend . Top with tofu and veggies, smoky red pepper crema , pico de gallo, and hot sauce to taste. Serve with remaining lime wedges on the side.

   Mexican cheese blend: 1 c, smoky red pepper crema: 1/2 c, hot sauce: 2 tsp