Tex-Mex Plant-Based Protein Tostadas

• In a small microwave-safe bowl, combine onion, juice from half the lime, 2 tsp reserved pineapple juice, 1⁄4 tsp sugar, and 1⁄4 tsp salt (4 tsp pineapple juice, 1⁄2 tsp sugar, and 1⁄2 tsp salt for 4 servings). Cover tightly with plastic wrap and microwave for 1 minute. Set aside to pickle, stirring occasionally, until ready to serve.

• In a second small bowl, combine chopped pineapple, tomato, and half the cilantro. Taste and season with salt and pepper. • In a separate small bowl, combine mayonnaise, remaining cilantro, and as much lime zest as you like. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Taste and season with a pinch of salt and pepper.

• Heat a large drizzle of oil in a large pan over medium-high heat. Add plant-based protein. Using a spatula, press into an even layer; cook, undisturbed, until browned on bottom, 3-4 minutes. • Break up protein into pieces and cook until browned all over and warmed through, 1-2 minutes more. TIP: Cover pan if protein starts to splatter! • Turn off heat; keep covered until ready to serve.

• Meanwhile, drizzle tortillas with 1 tsp oil (2 tsp for 4 servings); brush or rub to coat all over. Arrange on a baking sheet in a single layer. Gently prick each tortilla in a few places with a fork. • Bake on top rack, carefully flipping halfway through, until lightly golden, 4-5 minutes per side. (For 4, divide between two baking sheets; toast on top and middle racks, flipping tortillas and swapping baking sheet positions halfway through toasting.) TIP: Watch carefully—tortillas brown fast!