Southwestern Tofu Tostada

Southwestern Tofu Tostada

Just put your hands over your Southwestern Tofu Tostada, and then lift it with two fingers. A corn tortilla topped with a tofu scramble, avocado, salsa, and spices, could this mouthwatering breakfast be the answer to putting consistently-cranky Mary in a good mood?

Ingredients

  • 1 teaspoon extra virgin olive oil + extra for brushing on tortillas
  • 3 cloves garlic, minced
  • ½ cup red onion, chopped small
  • ½ cup red bell pepper, chopped small
  • ½ cup yellow bell pepper, chopped small
  • 2 leaves dinosaur (lacinato) kale, removed from rib & chopped small
  • 1 14-ounce block firm or extra firm water-packed tofu, drained and quickly squeezed to remove excess water (No need for a full pressing, though)
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • ¼ teaspoon turmeric
  • 1-2 Tablespoons of nutritional yeast flakes (depending on preferences)
  • ½ teaspoon hot sauce (or more if preferred)
  • 4 soft corn tortillas
  • Toppings: (Any or all of the following) Raw red onions, salsa, guacamole, jalapeno peppers, cilantro, vegetarian refried beans, Daiya cheddar cheese
Read the whole recipe on Cadry's Kitchen