Preheat oven to 425°F. Heat 2 tbsp vegetable oil in large nonstick skillet over medium-high heat. Add onion and cook until translucent, 3 to 5 minutes. Add just half the garlic, just 1 tsp cumin, and just 1 tsp Alamo chili and cook until fragrant, about 1 minute. Add crumbled tofu, ½ tsp salt, and a pinch of pepper and cook until browned and beginning to crisp, 4 to 6 minutes. Stir in just half the mojo rojo, remove from heat, and cover to keep warm.

Heat 1 tbsp vegetable oil in small saucepan over medium heat. Add jalapeño and cook until softened, about 2 minutes. Add beans, remaining garlic, just 1 tsp cumin, ½ tsp salt, a pinch of pepper, and ¼ cup water and cook, mashing beans with back of fork, until heated through and few whole beans remain, 3 to 5 minutes.

Place 2 tortillas on baking sheet. Spread beans on each and top each with 1 tortilla. Top with tofu filling, followed by third layer of tortillas. Top with remaining mojo rojo and cheddar. Bake until cheddar is melted and edges of tortillas are beginning to crisp, 8 to 10 minutes.

Transfer taco pizzas to plates and sprinkle with tomato and cilantro. Serve with sour cream. ¡Buen apetito!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.