Vegetable oil, for frying
Six 6-inch corn tortillas
3 ounces firm tofu, diced
1/4 cup fresh lime juice
2 tablespoons red wine vinegar
1 tablespoon honey
1 canned chipotle chile in adobo (see Note below)
2 teaspoons finely grated orange zest
1 teaspoon finely grated lime zest
Kosher salt and freshly ground black pepper
1/2 small green cabbage, finely shredded (3 cups)
1/4 small red cabbage, finely shredded (1 1/2 cups)
1 small red onion, thinly sliced
1 large carrot, finely grated
3 tablespoons finely chopped fresh cilantro
3 1/2 cups shredded chicken (from 1 medium roast chicken, skin removed)
Lime wedges, for garnish
Additional chopped chipotle chiles in adobo, for garnish
In a small skillet, heat 1/2 inch of oil over moderate heat until hot but not smoking. Add 1 tortilla and fry until golden and crisp, turning once, about 2 minutes. Transfer the tostada (fried tortilla) to paper towels to drain. Repeat with the remaining tortillas.
In a food processor or blender, combine the tofu with the lime juice, vinegar, honey, mustard, and chipotle chile and process until smooth. Add 1/4 cup vegetable oil in a thin stream and process until creamy. Transfer to a bowl. Stir in the orange and lime zest and season the dressing with salt and pepper to taste.
In a large bowl, toss the cabbages, onion, carrot, and cilantro and season with salt and pepper. Add all but 3 tablespoons of the dressing and toss.
To serve, set the tostadas on plates and mound the slaw on top. Add the chicken to the now-empty bowl, toss with the reserved 3 tablespoons dressing, and mound on the slaw. Garnish each tostada with lime wedges and additional chipotle peppers in adobo, if desired. Serve.
Note: Chipotle chiles in adobe can be hot. If you are sensitive to spicy food, begin by adding half a chipotle, taste, and either stop there, or add the remaining chile (and heat)