Recipe: Tofu "Egg Salad" Breakfast Tostadas

INGREDIENTS

• 16oz firm tofu, drained and pressed
• ⅓ cup vegan mayonnaise
• 1 tablespoon lemon juice
• 2 teaspoon Dijon mustard
• 1 tablespoon nutritional yeast
• ¼ teaspoon ground turmeric
• ½ teaspoon sea salt
• Freshly ground black pepper, to taste
• 2 green onions, thinly sliced
• 1 tablespoon avocado oil
• ½ small onion, diced
• 1 jalapeño, diced 
• 4 cloves garlic, minced
• 1 (15oz) can black beans, drained
• ⅓ cup vegetable broth 
• Pickled Red Onions
• 6 Corn tortillas
• 1 avocado, sliced
• Salsa or hot sauce of choice
• 2 tablespoons chopped cilantro

INSTRUCTIONS 

1. Preheat oven to 400 degrees F. 
2. Cut the block of tofu in half and finely dice one half into ¼-inch pieces and mash the remaining tofu half into a fine crumble. 
3. In a medium bowl, whisk together the mayo, lemon, mustard, nutritional yeast, turmeric, salt, and black pepper. Add the green onions, the cubed and mashed tofu then fold it in to make your egg salad. Taste and add salt or pepper if needed and set aside in the refrigerator while you prepare the rest of the recipe.
4. Place a medium skillet over medium low heat and add the oil. Add the onion with a pinch of salt and sauté for about 5 minutes or until softened and golden. Stir in the jalapeño and garlic and continue to sauté for about 2 minutes, or until fragrant.
5.  Add the beans and vegetable broth, then bring to a low simmer for 5 minutes. Use a potato masher or a fork to mash the beans into a creamy consistency, adding additional vegetable broth as needed. Remove from heat, taste and add salt or pepper if needed.
6. Place your corn tortillas on a baking tray and spray both sides with oil. Bake the tortillas in the oven for 5 minutes. Flip then bake again for 4-5 minutes until golden and crisp. Transfer to a cooling rack then lightly sprinkle the tops with salt and allow to fully cool.
7. To assemble, divide refried beans over each tortilla, and spread into an even layer. Top each tostada with some of the “egg salad”, slices of avocado, salsa or hot sauce, the pickled onions and chopped cilantro.