Tofu Tostadas Supremas

🥘 Ingredients

• Mexican cheese blend
  ½ cup
• Monterey Jack cheese
  ½ cup
• Southwest Spice Blend
  1 tsp
• Tex-Mex paste
  2 tbsp
• black pepper
  1 tsp
• flour tortillas
  4 unit
• lime
  1 unit
• long green pepper
  1 unit
• olive oil
  2 tbsp
• onion
  1 unit
• salt
  1 tsp
• sour cream
  2 tbsp
• tofu
  14 oz
• tomato
  1 unit
• water
  ¼ cup

🍳 Cookware

• large pan
• baking sheet
• small bowl

1. 

   1

   Adjust rack to top position and preheat oven to 450°F. Wash and dry all produce. Halve, core, and thinly slice long green pepper crosswise into strips. Halve and peel onion ; thinly slice one half and finely chop the remaining half until you have 2 tbsp. Dice tomato . Zest and quarter lime .

   long green pepper: 1 unit, onion: 1 unit, tomato: 1 unit, lime: 1 unit
2. 

   2

   Heat a drizzle of olive oil in a large pan over medium-high heat. Add tofu (crumbled) and Southwest Spice Blend ; cook, breaking up tofu into pieces, until lightly browned ⏱️ 4 minutes . If there is excess moisture in the pan, carefully pour it out.

   olive oil: 2 tbsp, tofu: 14 oz, Southwest Spice Blend: 1 tsp
3. 

   3

   Add green pepper and sliced onion to pan with tofu. Cook, stirring occasionally, until veggies are tender and tofu is heated through ⏱️ 5 minutes . Add Tex-Mex paste and water . Bring to a simmer and cook until thickened ⏱️ 2 minutes . Season with salt and black pepper . Cover to keep warm.

   Tex-Mex paste: 2 tbsp, water: ¼ cup, salt: 1 tsp, black pepper: 1 tsp
4. 

   4

   While tofu mixture cooks, drizzle flour tortillas with remaining 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. Toast on top rack, flipping halfway through, until lightly golden ⏱️ 5 minutes per side. Keep a close eye on them as they brown quickly.

   flour tortillas: 4 unit
5. 

   5

   Meanwhile, in a small bowl , combine diced tomato, chopped onion, juice from half the lime, and a pinch of salt and black pepper to make the pico de gallo. In a separate small bowl, combine sour cream , a squeeze of lime juice, and a pinch of lime zest. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.

   sour cream: 2 tbsp
6. 

   6

   Remove baking sheet with toasted tortillas from oven; carefully sprinkle with Mexican cheese blend and Monterey Jack cheese . Return to oven and bake until cheese melts ⏱️ 2 minutes . Divide cheesy tortillas between plates and top with tofu mixture and pico de gallo. Drizzle with crema. Serve tostadas with any remaining lime wedges on the side.

   Mexican cheese blend: ½ cup, Monterey Jack cheese: ½ cup