Tasty Tostadas from Alicia Silverstone

3 whole-wheat tortillas
1 cup cooked brown rice
1 cup cooked beans (your choice—pinto, black, kidney, adzuki, refried)
1 cup Sautéed Vegetables (see recipe below)
1 cup alfalfa sprouts
1 small cucumber, sliced
1 dollop of Tofu Cream
¹/₂ avocado, sliced

Heat tortilla on high flame. Layer the following on each tortilla in the order given: rice, beans, sautéed vegetables, alfalfa sprouts, cucumber, tofu cream, and avocado.

This is the absolute tastiest tostada you’ll ever have! It’s always nice to have some sort of garnish, so if you like cilantro, you should definitely add a bunch. If not, then try a little chopped parsley.

Tofu cream is a great condiment. It’s delicious on almost anything—try it on any whole grain, salad, or any veggie dish. ENJOY!

Sautéed Vegetables:
1/4 cup half-mooned onion
2 tablespoons olive oil
dash sea salt
1 carrot, julienned
1 celery stalk, sliced thin
1/2 cup fresh corn kernels

Cook onion in olive oil with a dash of sea salt for 2 to 3 minutes or until translucent. Add remaining ingredients with a little more sea salt and stir until just tender, adding water if needed.

Tofu Cream:
1 package firm tofu
1 1/2 tablespoons umeboshi plum paste
1 1/2 lemons, juiced
3 tablespoons Veganaise (a non-dairy alternative to mayonnaise…I promise you will NOT be able to tell the difference!)

Rinse tofu and set aside 10 minutes with weight on top to remove excess liquid. Steam 3 to 5 minutes. Set aside to cool.

Blend tofu in a food processor until smooth. Add umeboshi paste, lemon juice, and Vegenaise and blend until a smooth consistency is reached. Refrigerate and serve when cool.

• Calories: 0
• Fat: 0 g
• Saturated Fat: 0 g
• Calories from Fat: 0%
• Cholesterol: 0 mg
• Protein: 0 g
• Carbohydrates: 0 g
• Sugar: 0 g
• Fiber: 0 g
• Sodium: 0 mg
• Calcium: 0 mg
• Iron: 0 mg
• Vitamin C: 0 mg
• Beta Carotene: 0 mcg
• Vitamin E: 0 mg