Recipe for Tex-Mex Tofu Tostados with Salsa 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
10 oz Extra-firm tofu
1 tbl Cumin seeds, toasted,crushed
1/2 tsp Red pepper flakes, crushed
1 tsp Oregano
4 lrg Tortillas
Olive oil spray
4 oz Soy cheese, diced
1/2 cup Frozen corn, defrosted
----------------- ANCHO CHILI-TOMATO SALSA ----------------
3 x Ancho chili pods
5 x Tomatoes
1 tbl Olive oil
1 tbl Maple syrup
Salt
3 tbl Cilantro, chopped
----------------- GARNISH ----------------
1 sm Avocado, pared, peeled,diced
Instructions:
Instructions: Break & combine tofu with next three ingredients. Spray the tortillas with olive oil & place on baking trays. Evenly distribute tofu, soy cheese & corn over tortillas. Bake at 450F until the toppings are browned, 8 minutes. Spoon over salsa & sprinkle with avocado & olives.

SALSA: Soak chilies in hot water until soft, about 20 minutes. Drain, stem, seed & finely chop chilies. Blanch tomatoes boiling hot water for 10 seconds, peel, seed & chopped.

Preheat oven to 400F. Combine chilies, tomatoes, oil & syrup in an ovenproof pan. Season with salt & pepper. Bake for 20 minutes. Set aside & stir in cilantro.

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