Tofu Scramble Tostadas

Ingredients (Serves 3 – 4)

• 1 teaspoon extra virgin olive oil (or 1/4 cup water or broth)
• 3 stalks celery, chopped
• 1/2 large yellow onion, diced
• 1/4 cup loosely packed fresh parsley, coarsely chopped (plus more for garnish)
• 1 package water-packed extra-firm tofu, pressed and drained
• 1/2 teaspoon cumin
• 1/2 teaspoon turmeric
• 1 teaspoon taco seasoning
• 6 – 8 corn tortillas
• 2 tablespoons Chipotle BBQ coconut bacon (plus more for garnish)
• Salt and pepper, to taste
• Chopped romaine lettuce (or other leafy green)
• Vegan sour cream

Instructions

Heat oven to 400°F

Saute celery, onion, and parsley in olive oil in a skillet over medium-high heat for about five minutes.

Crumble tofu into the skillet, add cumin, turmeric, and taco seasoning. Mix well and continue cooking on medium-high, stirring as needed (add water or vegetable broth if it begins to stick) for five more minutes.

Place tortillas directly on the rack in the heated oven; cover the skillet and reduce heat to low. Cook and bake for four minutes

After four minutes flip the tortillas in oven and stir coconut bacon into the tofu scramble, cover, and continue cooking and baking for another four minutes.

Place chopped lettuce over the baked tortillas, spoon tofu scramble on top of the lettuce, add a dollop of sour cream, and garnish with coconut bacon bits and fresh parsley.