Cajun-Spiced Tofu Tostadas with Beet Crema

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.

Tip

For flawless julienne pieces, trim a thin slice off the bottom of the mango. Stand it on that end and cut the skin off with a sharp knife. Slice along both sides of the flat pit to yield two large pieces. Turn the pit parallel to you and cut the two smaller pieces of fruit from each side. Thinly slice each piece into long matchsticks.