2Add some olive oil, onion powder, paprika, and tomato paste to the shredded tofu.
3Mix this all up and add it to a baking sheet.
4Bake the tofu for 20 minutes at 420°F.
5In a second bowl, add some diced bell peppers, onions, garlic, a tin of green chilies, and a tin of black beans.
6Add some corn, drizzle on some olive oil, and a little bit of chili powder.
7Mix this all up.
8Place the veggie mixture in the oven with the tofu for about 15 minutes.
9Once both trays are done, dump everything into a bowl.
10To make the sauce, add half a cup of vegan cream cheese, some water, a cup of vegan yogurt, lime zest, juice from the whole lime, garlic powder, and a pinch of salt to a blender.
11Blend the sauce until smooth.
12Take half of the sauce and pour it on top of the tofu and veggie mixture.
13Fill the tortillas one at a time with the mixture.
14Stack the filled tortillas in your casserole dish and bake them for 10-15 minutes at 400°F.
15Once done, take some salsa and add the remaining sauce that was made earlier.
Ingredients
1 block extra-firm tofu, shredded
1 cup bell pepper, diced
0.5 cup yellow onion, diced
0.5 cup corn
1 can black beans, drained & rinsed
1 tbsp olive oil
spices
0.5 cup vegan cream cheese
0.5 cup vegan yogurt
0.5 lime zest
1 juice from a lime
10 small tortillas
1 cup vegan shredded cheese
1 cup shredded lettuce
1 cup salsa for dipping
onion powder
paprika
tomato paste
garlic
1 tin green chilies
chili powder
water
garlic powder
1 pinch salt
Equipment
baking sheetovenbowlcasserole dish
Tips
Bake tofu and veggies separately at 420°F until crispy/roasted.
Toss hot tofu + veggies with ¾ of tangy lime sauce.