fajitas with cool avocado sauce

Tofutti’s Better Than Sour Cream is the secret ingredient in this delightfully creamy non-dairy sauce. It’s the perfect complement to the hot and spicy fajita veggies.

Avocado sauce:
1 ripe avocado, coarsely chopped
1 cup Tofutti Better Than Sour Cream
2 Tbs. lime juice
Salt to taste

Fajita veggies:
2 Tbs. olive or canola oil
1 large yellow onion, coarsely chopped
1 green pepper, coarsely chopped
1 red pepper, coarsely chopped
1 large tomato, coarsely chopped
3/4 cup vegetable broth
1 jalapeno, minced
2-3 cloves garlic, minced or pressed
2 tsp. ground cumin
1 Tbs. chili powder
Pinch of cayenne
1 tsp. salt
Black pepper, freshly ground

Tortillas (preferably warm)

1. In food processor or blender, combine avocado, non-dairy sour cream, lime juice, and salt to taste. Set aside.

2. Heat oil in large, non-stick skillet. Sauté onion and peppers until onions are transparent. Add remaining ingredients; stir to combine and simmer until peppers are tender (about 5-7 minutes).

3. Spoon veggie mixture into tortillas; roll and top with avocado sauce or serve open-faced with avocado sauce.

Variation: Add chopped pre-cooked tofu or tempeh to the veggie mixture when you add the vegetable broth.

black bean enchilada bake

Save this dish for a chilly winter evening—it’s the ideal comfort food. Serve with Spanish rice and a spinach salad.

1 28-oz. can black beans
1 10-oz. bag frozen corn
6 oz. button mushrooms, sliced
2 cloves garlic, minced or pressed
1 large or 2 medium tomatoes, diced
1/2 cup vegetable broth
1/2 cup salsa
1 tsp. dried oregano
1 tsp. cumin
2 tsp. chili powder
Olive oil for greasing baking dish
1 15-oz. can enchilada sauce
4 extra-large whole wheat tortillas (or 6-8 regular size)
Vegan cheese (optional)
Vegan sour cream (optional)

1. Preheat oven to 350°. In a medium saucepan over medium heat, combine first seven ingredients. Heat for about five minutes, stirring occasionally. Add oregano, cumin, and chili powder. Continue cooking until mixture is heated through.

2. Meanwhile, lightly grease a 13 x 9 (or similar size) baking dish. Pour about ½ cup of the enchilada sauce in the baking dish and spread evenly. Heat tortillas in the microwave for about 30 seconds until they are soft and pliable.

3. Scoop about a cup of the enchilada filling into the middle of a tortilla. Roll your tortilla, fold ends under, and place seam side down in the baking dish. Continue until the filling is used up. Pour remaining enchilada sauce over rolled up tortillas. Sprinkle with vegan soy cheese if you like. Bake for about 15 minutes, until the cheese is melted and the sauce is bubbly. Serve with vegan sour cream and a side of salsa.

flamin’ garden fajitas

The combination of jalapeño, cayenne, and paprika gives these fajitas a pleasant heat. If you prefer a milder taste, omit the cayenne and reduce the amount of minced jalapeño. You can find flavored baked tofu in the refrigerated section of most supermarkets. (We used a tomato-basil flavored tofu.)

2 Tbs. canola oil
1 medium onion, sliced into thin strips
1 red bell pepper, sliced into thin strips
1 green bell pepper, sliced into thin strips
1 jalapeño, minced
1/4 tsp. garlic powder
1/4 tsp. cayenne (or to taste)
1/2 tsp. oregano
1/2 tsp. paprika
1/2 tsp. cumin
8 oz. mushrooms, sliced
8 oz. baked tofu, sliced
8 tortillas
Vegan sour cream (try Tofutti Better Than Sour Cream)
1 avocado, sliced
2 tomatoes, diced
2 Tbs. cilantro, minced for garnish

1. Heat oil in a large skillet. Sautè the onion until translucent (about 5 minutes). Add bell peppers and jalapeño; stir to combine. Add 1/4 cup water, and cover skillet. Cook for about 5 minutes, stirring occasionally.

2. Remove cover and add spices, mushrooms, and baked tofu. Cook, stirring occasionally, until the mushrooms are tender and the tofu is heated through (about 5 minutes). If desired, begin warming the tortillas (either wrapped in foil in the oven or wrapped in paper towels in the microwave).

3. Transfer fajita mixture to a large bowl. Allow guests to top their tortillas with the fajita mixture, vegan sour cream, sliced avocado, diced tomatoes, and cilantro. Olè!

“chicken” mushroom enchilada casserole

My corn tortillas weren’t cooperating. I had envisioned a beautiful pan of tightly rolled enchiladas smothered in sauce, but despite being dipped in sauce and allowed to soften, my tortillas were cracking and slowly unfolding. I changed course and sliced the tortillas, layered the ingredients, and then smothered with the sauce. The resulting casserole was much quicker than rolling enchiladas, and it tasted great.

2 Tbs. olive oil
1 medium onion, chopped
2 garlic cloves, minced or pressed
1 10-oz. package of your favorite chicken substitute, thawed and chopped
1 8-oz. package baby Portobello or button mushrooms, sliced
1 tsp. cumin
1 tsp. oregano
1 tsp. chili powder
1/2 tsp. salt
Freshly ground black pepper
1 8-oz. can green chilies
1/2 cup vegan sour cream
2 15-oz. cans enchilada sauce
1 dozen corn tortillas, sliced in half
Hot sauce to taste (optional)
Vegan cheese and salsa for topping (optional)
Fresh cilantro, chopped (optional garnish)

1. Preheat oven to 350°. Lightly oil a 13″ x 9″ baking dish. Spread 1/4 cup of enchilada sauce over the bottom of the dish. Set aside.

2. In a large saucepan, heat the olive oil over medium heat and sautè the onion until translucent. Add garlic, chicken substitute, mushrooms, and spices. Cook, stirring frequently, for about 5 minutes. (Add some vegetable broth or water if the pan becomes too dry.) Stir in green chilies and sour cream. Remove from heat.

3. Empty remaining enchilada sauce into a large bowl. Dip half the tortilla slices into sauce, coating thoroughly. Line bottom of pan with tortilla slices. Spoon “chicken” and mushroom mixture over tortilla slices. Cover with remaining tortilla slices, and spoon remaining enchilada sauce over slices. Top with vegan cheese if using. Cover pan with foil and bake for about 25 minutes. Remove foil and bake for additional 5 minutes. Top casserole wedges with salsa and fresh cilantro, if desired. Side dish idea: fiesta beans and rice.

black bean & hominy enchiladas

Look for hominy (also known as posole or pozole) in the Mexican foods section of your supermarket, or visit your local Latin American grocery. This recipe makes 24 enchiladas, enough for a party or leftovers for lunch.

2 Tbs. canola oil
1 small onion, chopped
1 small red bell pepper, chopped
2 cloves garlic, minced or pressed
1 cup frozen corn
1 small zucchini, cut into matchsticks
1 4-oz. can diced green chilies
1 15-oz. can black beans, drained
1 15-oz. can hominy, drained
1 cup cooked rice
1 tsp. salt
1 tsp. chili powder
1 tsp. cumin
1 tsp. dried oregano
Freshly ground pepper to taste

2 dozen fresh corn tortillas
3 15-oz. cans green or red enchilada sauce
Vegan sour cream for topping (optional; we used the Tofutti brand)
Vegan cheese for topping (optional)

1. Preheat oven to 350°. Grease two 9″ x 13″ baking dishes (or equivalent) and set aside. Heat the canola oil in a large saucepan. Sauté the onion, bell pepper, and garlic for about 5 minutes. Add the next 11 ingredients (corn through freshly ground pepper) and cook until heated through.

2. Empty two cans of enchilada sauce in a large bowl. Dip each corn tortilla in the sauce. Lay on a flat surface, and place about 1/3 cup of the bean/hominy mixture down the center. Roll up and place in the baking dish. Repeat until all tortillas are used (or you run out of filling). Spoon any remaining enchilada sauce over the tortillas, as well as the contents of the third can.

3. Cover pans with foil and bake for 45 minutes. Uncover and top with vegan cheese if using. Bake for an additional 10 minutes or until enchiladas are browned. Top with salsa and vegan sour cream. Serve with a salad or Spanish rice.