Preheat the oven to 425°F (220°C).

Heat oil in a skillet over medium-high heat. Add the onion and cook for 5-7 minutes until softened. Stir in the chili powder, half of the garlic, and half of the cumin, and cook for 1 minute until fragrant.

Add the crumbled tofu, season with salt and pepper, and cook for 4-6 minutes until the tofu begins to crisp. Stir in just half of the salsa, then remove from heat and cover to keep warm.

In a small saucepan over medium heat, combine the black beans, remaining garlic, remaining cumin, water, salt, and pepper. Cook, mashing the beans with a fork, until heated through with only a few whole beans left, 3-5 minutes.

On a baking sheet, place one tortilla for each pizza. Spread an even layer of mashed beans on top, then add a second tortilla. Spread the tofu mixture over this second layer, and top with a third tortilla.

Finish with the remaining salsa and cheese on top. Bake for 8-10 minutes, until the cheese is melted and the tortillas are crisping around the edges. Serve and enjoy!

Meal Prep Tip: Cook the tofu and bean mixture in bulk and store them in separate airtight containers in the fridge for up to 3-4 days. When you're ready to eat, simply warm the fillings, assemble the pizzas, and heat them in the oven.