cajun spiced tofu tostadas with beet crema

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Cajun-Spiced Tofu Tostadas with Beet Crema

Crumbled tofu spiced up with Cajun seasoning is layered onto these tostadas with a juicy mango slaw. A dollop of sour cream zhuzhed up with beet and lime adds even more flavor. Look for precooked beets in the produce department of your grocery store.

INGREDIENTS

Ingredients

8 corn tortillas
2 tablespoons avocado oil, divided
3 cups shredded cabbage
½ mango, julienned (see Tip)
2 tablespoons lime juice, divided
1 tablespoon chopped fresh cilantro
¾ teaspoon salt, divided
1 small cooked beet, shredded
⅓ cup sour cream
1 small clove garlic, grated
1 14- to 16-ounce package extra-firm tofu, drained, crumbled and patted dry
2 tablespoons salt-free Cajun seasoning
1 avocado, diced

INSTRUCTIONS

Directions

Position a rack in upper third of oven; preheat to 400°F.
Brush both sides of tortillas with 1 tablespoon oil and arrange on a baking sheet. (It's OK if they overlap a bit; they will shrink as they cook.) Bake, turning once halfway, until browned and very crisp, 10 to 12 minutes. Transfer to a wire rack and let cool.
Meanwhile, toss cabbage, mango, 1 tablespoon lime juice, cilantro and 1/4 teaspoon salt in a medium bowl. Combine beet, sour cream, garlic, the remaining 1 tablespoon lime juice and 1/4 teaspoon salt in a small bowl.
Heat the remaining 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Add tofu, Cajun seasoning and the remaining 1/4 teaspoon salt. Cook, stirring occasionally, until nicely browned, 8 to 10 minutes.
Top the tostadas with the tofu, slaw, beet crema and avocado.