Vegan Tostadas with Refried Beans and Tofu Chorizo

Preheat the oven to 350°F (175°C). For the cabbage slaw, in a medium bowl, combine minced red onion, shredded cabbage, julienne-cut or shredded carrot, thinly sliced jalapeño, lime juice, olive oil, and salt. Toss well, and massage and squeeze the slaw by hand to tenderize the cabbage and carrots. Set aside.
Warm the vegan chorizo in a skillet over medium heat until heated through, stirring occasionally.
Simultaneously, warm the refried beans in a saucepan over medium heat, stirring and adding a small amount of water if their consistency is too stiff for your preference.
While the beans and chorizo warm, arrange the tostadas on a baking sheet and place in the preheated oven. Bake for 5-7 minutes, or until crisp.
Once the tostadas are crisp, remove them from the oven and spread a generous amount of the bean and chorizo mixture on each tostada.
Serve the tostadas topped with the prepared cabbage slaw, sliced radish, and cilantro leaves. Drizzle with red chili sauce or habanero salsa according to taste, and sprinkle with vegan cotija crumbles.