Naked Dude Chef's Tofu Tostada's

OMG! This, I believe, is one of the best dishes I've conjured up in my days.  Really!  Even Mrs. Naked Dude Chef melted away while eating it. *Pat on my shoulder*

Ok, now this is an easy dish, and fast as well. It tastes great with beer or wine/sangria. (We had Heineken and 'Taiwan Beer' my friend gave me.)


NAKED DUDE CHEF'S TOFU TOSTADA'S (For 2-4)

1 Zucchini, chopped finely (or process briefly)
1 Red Bell pepper, chopped finely (or process briefly)
2 Carrots, chopped finely (or process briefly)
Handful of Spinach, chopped finely (or process briefly)
1 heirloom Tomato, diced
1/2 White Onion, chopped
5-6 stems Cilantro, chopped
3 Red Radish, sliced thinly
4 fresh Corn Tortillas
2 Dr. Praeger's Vegan burgers
Baked tofu, sliced
Paprika
2 tablespoons of Trader Joe's (or other) Taco Mix
Salt, to taste
2 tablespoons of Nutiva Coconut Oil

First, put the tortillas in the oven (or toaster oven) on 350 degrees and let them sit for 15 minutes or until crispy.  Chop or briefly process the zucchini, red bell pepper, carrots, spinach, tomato and white onion and mix in a medium bowl.

Then in a pan on medium heat, add the Coconut oil and throw the mixture of veggies into the pan.  Now, we want to keep the veggies still somewhat raw, so stir fry it for only about five minutes or so.  Add the taco mix and salt to taste.

After that, get the Dr. Praegers burgers and place in a pan on medium. Cook them each on both sides, twice, until browned. Then use your spatula to flatten it. This will be great on the tortilla.

Now, the tortilla is ready. Place it on a plate and then take the veg burger and place it on the tortilla. Then place a big spoonful of the veggies on top.

Place some of sliced, baked tofu on top of the veggies, as well as the cilantro. Lay the radishes on the side, then sprinkle some paprika on it and EAT!

ARIBA!

Naked Dude Chef