Mexican Tostada Salad - cooking recipe

Ingredients

2 tablespoons vegetable oil
1/2 onion, diced
2 garlic cloves, minced
2 teaspoons chili powder
1/2 teaspoon ground coriander
1 (340 g) package yves veggie ground round (precooked soy protein mixture)
3/4 cup tomato juice
5 cups lettuce, shredded
10 tostadas
1/2 cup salsa
1/2 cup old cheddar cheese or 1/2 cup monterey jack cheese, shredded
1 avocado, peeled, pitted and chopped
2 plum tomatoes or 2 vine-ripened tomatoes, chopped
2 green onions, sliced

Preparation

In skillet, heat oil over medium heat; fry onion and garlic, stirring occasionally, for 3 minutes. Add chili powder and coriander; fry until onion is softened, about 2 minutes. Add soy protein mixture and tomato juice, breaking up with a spoon. Cook until very thick, about 5 minutes.
Place small handfuls of lettuce on each of 5 plates or shallow bowls. Top each with 1 tostada, another handful of the remaining lettuce, 1/4 cup of the soy protein mixture, then some each of the salsa, cheese, avocado, tomatoes, and green onions. Repeat layers once.