Roasted Tofu Tostadas

Preheat the oven to 425°F. Trim and dice the mini sweet peppers. Peel and mince the red onion. Peel and mince the garlic. Halve the lime. Chop the cilantro leaves and stems. Drain and rinse the kidney beans. Drain the tofu and pat dry with paper towels.

In a medium bowl, combine the diced peppers, just half the minced onion, juice of just half the lime, just half the chopped cilantro, corn kernels, and a pinch of salt. Toss the rainbow salsa, taste, and adjust seasoning with salt as needed.

Line a baking sheet with foil or parchment paper. Hand tear the tofu into bite-sized pieces and add to the baking sheet. Toss the tofu with 2 tsp vegetable oil, taco seasoning, and a pinch of salt and pepper. Roast the tofu until browned and crispy in places, about 13 to 15 minutes.

Place a small saucepan over medium heat with 1 tsp vegetable oil. Once hot, add the minced garlic and remaining minced onion. Cook until softened, about 3 to 5 minutes. Add kidney beans, ⅛ tsp salt, and 2 tbsp water. Mash half the beans with the back of a fork, stir well, and cook until hot, about 3 to 4 minutes. Add juice of the remaining lime, taste, and adjust seasoning with salt and pepper as needed.

Brush each side of the corn tortillas with 1 tsp vegetable oil, and lay them on a baking sheet. Toast in the oven until crisp and brown, about 5 to 8 minutes, flipping halfway.

Divide the toasted tortillas between large plates and top with refried beans, roasted tofu, coleslaw blend, and rainbow salsa. Sprinkle with remaining chopped cilantro.