Preparation

Step 1 out of 13

Make the Scrambled Tofu:

Step 2 out of 13

Combine nutritional yeast, water, garlic powder, black salt, and turmeric in a small bowl.

Step 3 out of 13

In a skillet, heat one tablespoon olive oil over medium-high heat. Add crumbled tofu and cook, stirring often, until the tofu is mostly golden-brown.

Step 4 out of 13

Push the tofu to one side of the pan and pour the sauce over the tofu. Stir to coat and cook for 1 to 2 minutes, or until the sauce is absorbed. Set aside.

Step 5 out of 13

Prepare Creamer potatoes:

Step 6 out of 13

Peel back plastic film and remove seasoning packet. Close film and cook in microwave for five minutes on high. Let potatoes rest for 2 to 4 minutes. Peel the plastic film off and allow to cool until comfortable to touch. Cut potatoes into quarters.

Step 7 out of 13

Heat one tablespoon of olive oil over medium-high heat. Add the potatoes and the seasoning pack and cook, stirring often, until potatoes are golden-brown. Set aside.

Step 8 out of 13

Mix beans with hot sauce and salt. Cook briefly, in the same pan as the potatoes, to heat the beans thoroughly.

Step 9 out of 13

Fry the Tortillas:

Step 10 out of 13

In a large saucepan, heat a generous amount of neutral-tasting vegetable oil (at least 1/2 inch deep) over medium-high heat. Allow plenty of time for the oil to reach the correct temperature (about 325°F to 350°F). It should take approximately 10 to 20 seconds to cook each side of the tortilla. Adjust your temperature accordingly.

Step 11 out of 13

Cook one corn tortilla at a time. Fry for 10 to 20 seconds, flip and fry for another 10 to 20 seconds until both sides are golden brown. Drain on a cooling rack.

Step 12 out of 13

Assemble the Tostadas:

Step 13 out of 13

Top fried corn tortilla with the Creamer potatoes, black beans, scrambled tofu and your favorite toppings (cilantro, tomato, onion, avocado, hot sauce)