Prep Time: 5 minutes Difficulty: Easy Servings: 1 1/2 cups Source: The Food Pharmacy
This vegan Mexican crema sauce has a delicious combination of flavors and is much more fun than plain sour cream. It can be used on a variety of dishes ranging from soups to salads to tacos and tostadas.
1 cup firm organic silken tofu
½ tsp salt
½ tsp garlic powder
½ tsp onion powder
Juice of 1 lime or lemon
2 Tbsp water
¼ cup apple cider vinegar
2 Tbsp nutritional yeast
1 handful of cilantro
¼ cup avocado (optional)
Combine all ingredients in a blender until smooth.
Butternut Squash Tostadas
Prep Time: 10 minutes Cook Time: 25 minutes Servings: Yield: 2-3 servings Source: The Food Pharmacy
These Tex-Mex tostadas are simply delicious!!!
6 corn or whole grain tortillas
4 cups butternut squash cut in cubes
¼ cup freshly squeezed orange juice
½ tsp garlic powder
1 cup onion, diced
½ cup bell pepper, diced
3 garlic cloves, crushed
2 cups cooked black beans
½ cup red cabbage, shredded
¼ cup cilantro, chopped
¼ cup salsa
¼ cup Mexicrema dressing or guacamole
Sea salt & pepper, to taste
1 Preheat oven to 400 degrees F.
2 Place the butternut squash in a bowl and add the orange juice, garlic powder, and salt & pepper to taste. Mix well.
3 Place the squash mixture in a pan lined with parchment paper and roast for 25 minutes or until squash is tender and slightly brown.
4 While the squash is in the oven, saute the onions and peppers in a skillet for 5 minutes.
5 Add the garlic and beans to the sauteed onions and peppers, stir and cook for 2 minutes.
6 Bake the corn tortillas in the oven for 10 minutes or until crisp but not burned.
7 Arrange the tortillas on a plate. Add salsa, the sauteed vegetable bean mixture and the roasted butternut squash. Top with red cabbage, cilantro, and Mexicrema dressing or guacamole.
Add jalapeños or chiles to make spicy tostadas.
Tex-Mex Tofu Scramble
Breakfast, Egg Replacements, Tofu, Gluten-free
Prep Time: 15 min Cook Time: 20 min
Tofu scramble is a popular scrambled egg substitute. It is simple and easy to make at home with many variations of spices and toppings.
2 14 oz extra firm tofu blocks, drained
1/2 tsp turmeric
Herbamare (or salt and pepper) to taste
1 tsp oregano
1/2 tsp liquid smoke
1/2 cup onion, diced
1/2 cup red/orange peppers, diced
5 garlic cloves, crushed
1 cup mushrooms, sliced
1/4 cup corn
2 cups Baby Kale, chopped
1/4 cup salsa
1 cup grape tomatoes, diced
cilantro to taste (optional)
Drain the tofu well and cut into small cubes.
Cook in wok or large skillet for 10-15 minutes or until liquid is absorbed (may have to drain excess liquid couple times).
Season tofu with Herbamare, turmeric, oregano, liquid smoke and cook for 5 minutes.
Add the onions, pepper and garlic and cook for 2 minutes.
Add the mushrooms, and corn, stir well and cook for 2 minutes.
Add the spinach or kale and salsa.
Cook on low heat for 3 minutes.
Mix well and serve topped with diced grape tomatoes and cilantro. Enjoy!