Mexican Tortilla Soup with Smoked Tofu

Description

Chef Dan Eaton created this easy-to-follow recipe for smoky Vegetarian Mexican-Style Tortilla Soup using SoyBoy Organic Smoked Tofu, fresh corn tortillas, and chipotle peppers.

Servings: 6

Instructions

Fresh Baked Tortillas:
  1. Preheat oven to 350 degrees and slice the package of fresh corn tortillas (in small stacks) into 1⁄2” wide strips. Add those to a large mixing bowl and toss with 3-4 Tbs. of vegetable oil and salt to taste. Spread the strips out onto two baking trays (in a single layer if possible) and bake in the oven for 15-20 minutes until crisp and golden brown. Keep your eye on them and toss occasionally for even toasting. (Alternately, use store bought tortilla chips)
Soup:
  1. Add 1-2 Tbs. vegetable oil to a large, heavy bottomed soup pot on medium to medium-high heat and sauté the diced onion and minced garlic to soften.
  2. While you’re keeping your eye on that, and stirring it occasionally, add the can of diced tomatoes and two medium sized chipotle peppers to a blender. Once the onion is soft and translucent, carefully add that to the blender and puree everything until smooth.
  3. Add that mixture back to the soup pot and add the well drained can of red beans, add 2 cups of fresh or frozen corn, add 6-7 cups of vegetable broth and bring it up to a simmer.
  4. At some point, while the soup is gently simmering along, cube the two packages of smoked tofu, cube as much ripe avocado as you like and chop a big handful of fresh cilantro if you’re using it.
  5. Add the cubed, smoked tofu to the soup and let that simmer along for another 10-15 minutes.
  6. Then season it to taste and serve it up in deep bowls with the crispy tortillas, cubed avocado, chopped cilantro on top and finish with a squeeze of fresh lime juice.

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White Bean Hummus with Spicy Buffalo Veggie Bacon

Description

This high-protein vegan party appetizer packs in a kick thanks to SoyBoy's Spicy Buffalo Veggie Bacon, made from organic marinated tempeh. Hints: Add the sliced green onion with the cilantro at the end of the procedure instead of cooking it a bit with the tempeh. You can easily cut this recipe in half.

Servings: 12-16

Instructions

  1. Drain 2 15-ounce cans of white beans, reserving the liquid.
  2. Cut the green onion and cilantro, mince the garlic, and slice the bacon crosswise into ½” pieces.
  3. Add 2 - 3 Tbs vegetable oil to a large, heavy-bottomed nonstick pan on medium-high heat, add the sliced bacon, and cook to brown and crisp up, stirring occasionally and adding more oil as needed. When nicely browned, turn the heat off and add the sliced green onion. (see hints)
  4. Meanwhile, add the drained white beans to a food processor with 1/2 cup tahini, 2 minced cloves of garlic, 1 tsp ground cumin, and 1/4 cup lemon juice, and puree everything, adding a little of the reserved white bean liquid as you need to, until you have a smooth, fairly thick consistency.
  5. Check the seasoning, then serve in a large, shallow bowl ringed with pita bread triangles.
  6. Toss the cooked bacon with the chopped cilantro, and spoon over the top of the white bean hummus.

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