Cut Watermelon Radish into 1/4 inch sized discs. They should be able to hold some weigh without being too thick to bite into.

Chop the Jalapeño into raw rounds, set aside

Grab a small bunch or handful sprigs of cilantro and finely chop. Set aside for garnish.

Cut Avocado and remove pit. Take off skins.

Cut all Limes in half.

In a food processor, add in avocado, greek yogurt, 1 lime (juiced), and salt. Mix until combined, smooth and creamy.

Open the tofu container, pour out any liquid and then squeeze out as much liquid as you can from the block itself. (Wrapping in a paper towel can help for those without a tofu press). If using from frozen, thaw first.

In a shallow bowl, crumble into pieces, similar to the look of beef crumbles.

Add seasoning - garlic powder, salt, white pepper, cumin, onion powder, and liquid smoke. Squeeze 1 lime's amount of juice over too.

Mix together until well combined and covered.

In a preheated cast iron pan over medium, lightly spray with oil and add tofu in immediately.

Continue stirring until browning marks show and tofu is well heated and cooked. There should be some good crispy bits, that is a good thing!

On a serving dish of choice, begin by laying out the watermelon radish discs ("chips")

Next, layer on the avocado crema, then top it with one or two slices of raw jalapeño (depending on wanted spice level).

Scoop the cooked tofu crumbles with a spoon onto each Tostada, about 1-2 Tbsp amount each

Sprinkle over the juice of remaining lime and the finely chopped cilantro.

Serve immediately and enjoy!