Instructions

• Preheat the oven to 400°F.
• Arrange the 6 corn tortillas in a single layer on a large baking sheet. Spray both sides of each tortilla with cooking spray and lightly season both sides with salt.
• Bake the tortillas until the underside is lightly browned and crisp, about 3–5 minutes. Flip each tortilla and bake the other side until lightly browned and crisp, about 3–5 more minutes. Remove the tostada shells from the oven and set aside to cool.
• While the tortillas bake (or immediately after), drain the firm tofu, pat it dry, and cut it into ½-inch cubes. Dice the ½ yellow onion, mince the 2 garlic cloves, remove seeds and dice the red bell pepper, and chop the 1/4 cup fresh cilantro.
• Heat 2 tablespoons olive oil in a large heavy-bottom skillet over medium-high heat. Add the diced onion and cook until tender, about 5 minutes.
• Add the minced garlic to the skillet and cook for about 2 minutes, stirring so the garlic does not burn.
• Add the diced red bell pepper and cook until the pepper is tender, about 3–4 minutes.
• Add the tofu cubes to the skillet. Sprinkle the tofu with 1 teaspoon chili powder, 1/2 teaspoon ground cumin, and salt and pepper to taste. Squeeze the juice of 1 lime over the tofu. Cook, turning or stirring occasionally so the cubes brown on most sides, until the tofu is browned, about 5 minutes.
• Stir the 1/4 cup chopped fresh cilantro into the tofu mixture and remove the skillet from the heat.
• To assemble, place portions of the tofu mixture on each crisp tostada shell. Garnish each tostada with halved grape tomatoes, diced avocado, additional chopped cilantro, and a squeeze of lime juice to taste. Serve immediately.