Place the herbs and spices in a small bowl, mix and set aside.
In a skillet add the asparagus, diced red bell peppers and green bell pepper, sauté over medium-high heat for 5 minutes.
Then turn the heat down to medium-low and add the minced garlic and sauté for one minute, then add the cauliflower and herb/spice mix, sauté for one minute, stirring constantly to allow the spices to release their fragrance.
Add vegetable broth, stir well to combine. Then, place a tight-fitting lid on the pan and let it simmer for 5 minutes. After 5 minutes, remove the lid and add the tomato sauce, soy sauce, corn, and nutritional yeast, stirring to combine.
Cook uncovered over low heat for 5 minutes, stirring occasionally. Taste the vegetables for tenderness, cook until the vegetables reach your desired level of tenderness.
Serve on your Charras Red Tostadas, add cilantro, chopped red onion, sliced peppers, chopped avocado or salsa.