Line a plate with paper towels. Halve tofu and place one half on towel-lined plate (remaining half is yours to use as you please!). Top with paper towels and press firmly to remove excess moisture.

Using your hands, crumble tofu into pea-sized pieces.

Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil. Add crumbled tofu, diced peppers, fajita seasoning, and 1/4 tsp. salt to hot pan. Stir occasionally until golden-brown and beginning to char, 6-8 minutes.

Remove from burner.

Season with a pinch of salt.

While tofu mixture cooks, continue recipe.

Drain beans and reserve bean liquid.

Place a medium pot over medium-high heat. Add beans and 2 Tbsp. bean liquid to hot pot and bring to a simmer.

Once simmering, stir occasionally until beans have softened, 3-5 minutes.

Mash beans until they reach consistency of mashed potatoes. Stir in softened cream cheese and a pinch of salt and pepper until melted and combined.

Remove from burner. Cover and set aside.

If too thick, add additional bean liquid, 1 Tbsp. at a time, until desired consistency is reached.

Tostadas are a delicious, but messy treat. For this recipe, they can easily be converted to tacos. Simply warm tortillas in microwave for 1-2 minutes after completing steps.

Poke tortillas with a fork all over, 10 times for each tortilla. Spray with cooking spray. Place tortillas directly on oven rack under hot broiler. Broil until beginning to brown around edges, 2-5 minutes.

Don't text and broil! Keep an eye on oven as tortillas may burn easily under broiler.

Carefully remove from broiler.

Halve lime. Cut one half into wedges and juice the other half.

In a mixing bowl, combine cabbage, 1 Tbsp. lime juice, 1 tsp. olive oil, and a pinch of salt and pepper. Set aside.

Plate dish as pictured on front of card, topping tostadas with bean spread, tofu mixture, slaw, sour cream, and cotija. Squeeze lime wedges over to taste. Bon appétit!