Tofu & Cheese Tostadas

🥘 Ingredients

• Southwest Spice Blend
  2 tbsp
• beef stock concentrate
  2 unit
• chili powder
  2 tsp
• cilantro
  ¼ oz
• green bell pepper
  2 unit
• hot sauce
  1 tsp
• lime
  1 unit
• olive oil
• onion
  1 unit
• pepper
• salt
• sour cream
  6 tbsp
• tofu
  2 unit
• tomato
  2 unit

🍳 Cookware

• oven
• medium
• small
• large pan

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. Dice tomato . Roughly chop cilantro . Halve and peel onion ; thinly slice one half. Finely chop remaining onion until you have 2 TBSP. Quarter lime . Halve, core, and thinly slice green bell pepper into strips.

   tomato: 2 unit, cilantro: ¼ oz, onion: 1 unit, lime: 1 unit, green bell pepper: 2 unit
2. 

   2

   In a medium bowl, combine tomato, cilantro, chopped onion, juice from half the lime, and a pinch of salt and pepper . In a small bowl, combine sour cream with as much hot sauce as you like. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.

   salt, pepper, sour cream: 6 tbsp, hot sauce: 1 tsp
3. 

   3

   Heat a drizzle of olive oil in a large pan over medium-high heat. Add tofu (or beef*), Southwest Spice Blend , chili powder , and a few big pinches of salt and pepper. Cook, breaking up the protein into pieces, until browned, ⏱️ 4-5 minutes (it'll finish cooking in the next step).

   olive oil, tofu: 2 unit, Southwest Spice Blend: 2 tbsp, chili powder: 2 tsp
4. 

   4

   Once beef or tofu is browned, add bell pepper, sliced onion, and a pinch of salt to the pan. Cook, stirring, until veggies are tender, ⏱️ 5-7 minutes . Add beef stock concentrate and ¼ cup water (½ cup water for 4 servings). Summer until thickened, ⏱️ 1-2 minutes . Season with salt and remove the pan from heat

   beef stock concentrate: 2 unit