Cajun-Spiced Tofu Tostadas with Beet Crema

Ingredients

• 8 corn tortillas
• 2 tbsp avocado oil, divided
• 3 cup shredded cabbage
• 1/2 mango, julienned (see Tip)
• 2 tbsp lime juice, divided
• 1 tbsp chopped fresh cilantro
• 3/4 tsp salt, divided
• 1 small cooked beet, shredded
• 1/3 cup sour cream
• 1 small clove garlic, grated
• 1 14- to 16-ounce package extra-firm tofu, drained, crumbled and patted dry
• 2 tbsp salt-free Cajun seasoning
• 1 avocado, diced

Instructions

1. Position a rack in upper third of oven; preheat to 400°F.
2. 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.
3. 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.
4. 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.
5. Top the tostadas with the tofu, slaw, beet crema and avocado.