Nutrition per serving may change if servings are adjusted.
3 ounces firm silken-style tofu (fresh bean curd), cut into 1-inch cubes ( ½ cup)
¼ cup lime juice
1 tablespoon red-wine vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1 canned chipotle chile in adobo sauce
2 tablespoons soybean cooking oil
½ teaspoon finely grated lime zest
⅛ teaspoon salt
⅛ teaspoon ground black pepper
1½ cups pre-shredded broccoli (broccoli slaw)
1½ cups pre-shredded cabbage with carrot (coleslaw mix)
2 tablespoons snipped fresh cilantro
2 cups shredded roasted chicken (skin removed)
6 (6 inch) corn tortillas
Lime wedges (optional)
In a food processor or blender, combine tofu, lime juice, vinegar, honey, mustard and chipotle; cover and process or blend until smooth. Add oil; process or blend until creamy. Transfer to a small bowl. Stir in lime zest, salt and black pepper.
In a large bowl, toss together broccoli, cabbage, cilantro and ¼ cup of the dressing. In another bowl, combine chicken and another ¼ cup of the dressing.
Place tortillas on a baking sheet; bake about 8 minutes or until lightly browned and crisp, turning once.
To assemble tostadas, place tortillas on six dinner plates; divide broccoli mixture among tortillas. Top with chicken mixture. If desired, garnish with lime wedges. Serve with remaining dressing.