Cheesy Tofu & Green Pepper Tostadas

🥘 Ingredients

• black pepper
  1 tsp
• chicken stock concentrate
  1 packet
• chili powder
  1 tsp
• cilantro
  1 bunch
• cooking oil
  2 tbsp
• flour tortillas
  4 unit
• hot sauce
  1 unit
• lime
  1 piece
• long green pepper (sliced)
  1 piece
• mexican cheese blend
  ½ cup
• red onion
  1 piece
• salt
  1 tsp
• smoky red pepper crema
  1 packet
• southwest spice blend
  1 packet
• tofu (crumbled)
  1 block
• tomato
  1 piece

🍳 Cookware

• small bowl
• large skillet
• baking sheet

1. 

   1

   Adjust oven rack to the top position and preheat to 450 degrees. Wash and dry all produce.
2. 

   2

   In a small bowl , combine chopped red onion , diced tomato , chopped cilantro , juice from half the lime , and a pinch of salt and black pepper . Stir to combine and set aside.

   red onion: 1 piece, tomato: 1 piece, cilantro: 1 bunch, lime: 1 piece, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   Heat a drizzle of cooking oil in a large skillet over medium-high heat. Add tofu ; season with southwest spice blend , salt, and pepper. Cook, stirring occasionally, until lightly browned ⏱️ 3 minutes . Stir in chicken stock concentrate dissolved in 2 tbsp water and cook until thickened ⏱️ 2 minutes .

   cooking oil: 2 tbsp, tofu: 1 block (crumbled), southwest spice blend: 1 packet, chicken stock concentrate: 1 packet
4. 

   4

   Add sliced red onion and long green pepper to the skillet. Cook, stirring occasionally, until tender and lightly browned ⏱️ 5 minutes . Stir in chili powder , salt, and pepper. Remove from heat.

   long green pepper: 1 piece (sliced), chili powder: 1 tsp
5. 

   5

   Meanwhile, drizzle flour tortillas with 1 tbsp cooking oil. Brush to coat all over. Arrange on a baking sheet in a single layer. Gently prick each tortilla in a few places with a fork. Bake until golden and crisp ⏱️ 4 minutes .

   flour tortillas: 4 unit
6. 

   6

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

   mexican cheese blend: ½ cup, smoky red pepper crema: 1 packet, hot sauce: 1 unit