1 block firm tofu drained and crumbled
Olive oil
BBQ sauce of your choice
Apple cider vinegar
Mayo/vegan mayo
1 bunch cilantro (reserve a little to put on top of tostadas)
Pickled jalapeno, chopped
1 small avocado, peeled and pit removed
Black pepper
1-2 limes, juiced
Shredded cabbage/carrot mix
Tortillas (corn)
 
Heat the oil in a skillet over medium heat. Add the tofu; cook, undisturbed, for 5 minutes. Flip and cook for 3-5 more minutes. Pour in the BBQ sauce. Toss to coat, lower heat and cook until heated through. Meanwhile, add all of the slaw sauce ingredients (from apple cider vinegar to lime juice) to a food processor. Blend until smooth. Place the shredded cabbage and 1/2 of the sauce in a bowl and toss to combine. Add more sauce if needed and reserve the rest of the sauce for serving. Preheat oven to 350 degrees. Place the tortillas on a baking sheet and bake until crisp. To assemble, layer each tostada with BBQ tofu, slaw, additional sauce and cilantro. Serve with lime wedges.

Mayo or vegan mayo (about ¼ cup)
Non-fat Greek yogurt (about ¼ cup)
Apple cider vinegar (about 2 teaspoons or to taste)
Whole grain mustard (about 1 teaspoon)
Garlic powder
1 package gnocchi
2-3 stalks celery, diced
1-2 dill pickle diced (I used spicy dill pickle)
Dill, chopped
Smoked paprika
 
Combine all of the dressing ingredients in a bowl and stir to combine. Cook gnocchi according to directions. Drain. Let cool. Combine the gnocchi, celery, dill weed, dill pickle and dressing in a bowl. Gently toss until combined. Sprinkle some smoked paprika on top.