• Adjust rack to top position (top and middle positions for 4 servings) and preheat the oven to 450 degrees. Wash and dry produce. • Dice tomato into 1/4-inch pieces. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lime. Mince jalapeño, removing ribs and seeds for less heat. • Open and drain tofu; press out excess water with paper towels. In a large bowl, crumble tofu into small pieces (similar to the texture of ground meat).

• Drizzle tortillas with 1 TBSP olive oil (2 TBSP for 4 servings); brush or rub to coat both sides. Arrange on a baking sheet in a single layer (divide between 2 sheets for 4). Gently prick each tortilla in a few places with a fork. • Bake on top rack, flipping halfway through, until lightly golden, 4-5 minutes per side. (For 4, bake on top and middle racks; flip tortillas and swap rack positions halfway through.) TIP: Watch carefully— tortillas brown fast!

• Meanwhile, in a medium bowl, combine tomato, scallion greens, juice from half the lime, and a pinch of salt and pepper. • In a small bowl, combine sour cream and lime zest. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.

• Heat a drizzle of oil in a medium pot over medium-high heat. Add refried beans and cook until warmed through, 1-2 minutes. Reduce heat to low and stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. • Keep covered off heat until ready to serve.

• Heat a drizzle of olive oil in a large pan over medium-high heat. Add scallion whites and cook, stirring, until fragrant, 30-60 seconds. • Add another drizzle of oil, tofu, Mexican Spice Blend, and 1/2 tsp salt (1 tsp for 4 servings). Cook, stirring occasionally, until tofu is browned, 3-5 minutes. • Stir in stock concentrate and 1/2 cup water (3/4 cup for 4). Simmer until thickened, 1-2 minutes.

• Divide tortillas between plates; spread each with refried beans. Top with tofu mixture, pico de gallo, Mexican cheese blend, and crema. Sprinkle with as much jalapeño as you like; serve tostadas with remaining lime wedges on the side.