1 block firm tofu drained and crumbled
BBQ sauce of your choice
Apple cider vinegar
1 bunch cilantro (reserve a little to put on top of tostadas)
Pickled jalapeno, chopped
1 small avocado, peeled and pit removed
1-2 limes, juiced
Shredded cabbage/carrot mix
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.
Hi, I'm Kathleen
I started dabbling in cooking as a teenager. I've learned a lot over the years. Just ask my family about the "cheese ball" aka supposed to be fondue incident. At this point, cooking is relaxing to me. I also enjoy coming up with mashup recipes.
This is a work in progress. Come back for more recipes soon!
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