I make homeade tortillas to use in this recipe, and so should you. This is a sort of open-faced burrito, or maybe a type of tostada. In either case, it is happiness on a tortilla.

1 tbsp burger rub
1 medium onion, chopped
10 drops smoke flavoring
3 tbsp olive oil
3 dashes hot sauce
3 tbsp chopped fresh cilantro
1 cup water
1 1/2 12oz-packages firm silken tofu
1 can black beans
1 clove garlic, chopped
4 tbsp unbleached flour
4 tbsp nutritional yeast flakes
1 tbsp powdered vegetarian vegetable broth
2 cups warm water
1 tbsp yellow mustard
2 tsp garlic powder
Salt & pepper
3 tbsp cornmeal
2 medium tomatoes
Nonstick cooking spray
4 flour tortillas
2 avocadoes, mashed
Cilantro leaves

In a large bowl, combine the burger rub, smoke flavoring, 1 tbsp of the olive oil, 1/4 of the chopped onion, smoke flavoring, hot sauce, 2 tbsp cilantro, and 1 cup water. Slice the tofu into about 10 pieces and place in marinade. Let marinate for at least 1 hour, if not overnight.

Mix the black beans, 1/4 of the chopped onion, and the garlic together in a small saucepan and heat on medium-low or low for 2 hours.

In a medium saucepan, warm 2 tbsp of the olive oil over medium heat. Add the flour, nutritional yeast, and broth powder and stir. Turn heat up to high. Slowly add the warm water while whisking. Continue to whisk occasionally as the mixture thickens. Once thick, turn heat down to low, add mustard, garlic powder, salt and pepper to taste, and stir.

Dredge tomato slices on both sides through the cornmeal.

Fry the marinating tofu in a well-sprayed frying pan over medium-high heat until brown on both sides. Remove tofu and fry both sides of the tomatoes until cornmeal is slightly browned.

Combine avocadoes, 1 tbsp of the cilantro, and the remaining onion in a bowl.

On each plate, place one tortilla, followed by tofu, surrounded by beans, topped with a tomato and the avocado mixture. Over the beans, drizzle the sauce to taste. Add cilantro leaves as garnish on the top.

Serves 4.