First, make the Ranchero Sauce by heating a pan on medium-high heat with oil. Add diced shallot and cook for a few minutes. Add in garlic and cook until fragrant. 

Remove from heat and add to a food processor or blender along with all the other Ranchero Sauce ingredients. Pulse until just combined. 

Pour sauce in a sauce-pan over low heat, covered, while the rest of the ingredients are being prepared. 

Fill the bottom of a sauce pan with oil over medium-high heat. Fry corn tortillas until crispy. This doesn't take long so keep your eye on them. Set aside on a tray lined with paper towels to drain off excess oil.

Make the re-fried beans by adding oil to a pan over medium heat. Once hot, add garlic. After 1 minute, add in chili powder and cumin. Stir until fragrant. Add pinto beans and salt. Using a potato masher or the back of a wooden spoon, mash the beans. Add in water a little bit at a time. If beans get dry, add more water and stir. Take off heat, add in lime juice. Set aside. 

To make the tofu scramble, add oil to a pan over medium heat. Crumble tofu in to pan. Add in onion powder, garlic powder, turmeric, paprika, black pepper, salt, and nutritional yeast. Stir only occasionally. Allowing the tofu to get slightly crispy. Toss, let sit again. Total cook time 7-10 minutes. Remove from heat. 

Add your Soy Chorizo to a small pan in a few drops of oil to slightly crisp up and warm. Set aside. 

Prep your toppings. Slice avocado, de-seed tomato and dice, and thinly slice lettuce. 

Makes 4 one layer tostadas or 2 two layer tostadas. Take 1 tostada and add a generous spoonful of refried beans, soy chorizo, tofu scramble, and ranchero sauce. If doubling up on the tostada, add the other on top. Repeat with more beans, soy chorizo, tofu scramble, and ranchero sauce. Top off with diced tomato, lettuce, avocado, green onion, and a drizzle of vegan sour cream. 

Serve immediately!