Tofu Tostadas

• 1/2 cup salsa
• 1 15.5-oz. can nonfat black or pinto vegetarian refried beans
• 6 oz. barbecue-seasoned baked tofu, diced
• 4 7- to 8-inch flour tortillas
• 2 cups broccoli slaw or shredded lettuce
• 1 avocado, diced
• 1 tomato, diced
• 1 cup shredded low-fat cheddar cheese

1. Combine the salsa, refried beans and tofu in a large saucepan, and heat over medium heat until warmed through.
2. Spray a large skillet or griddle with nonstick cooking spray, and heat the tortillas, one at a time, over medium heat until the tortilla begins to brown and turn slightly crispy.
3. Adjust the heat, and continue spraying the skillet to prevent burning or toughening of the tortillas.
4. Place the cooked tortillas on individual serving plates, and spoon 1 cup bean mixture over each tortilla, smoothing out to edges.
5. Top with 1/2 cup broccoli slaw or shredded lettuce, 1/4 diced avocado, 1/4 diced tomato and 1/4 cup cheese.
6. Repeat with remaining ingredients, and serve hot.

salsa, nonfat black, barbecueseasoned baked tofu, flour tortillas, broccoli slaw, avocado, tomato, cheddar cheese

Taken from www.vegetariantimes.com/recipe/tofu-tostadas/ (may not work)