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Ingredients
Vegan Sour Cream
- 5 oz raw cashews
- 4 oz water, plus extra to soak cashews
- 3 oz freshly squeezed lemon juice
- 1 tsp nutritional yeast
- ¼ tsp salt
Ranchero Sauce
- 1 oz vegan margarine
- 3 oz onion, quartered
- 3 garlic cloves
- 1 poblano chili, de-seeded, in pieces (1 in.)
- 5 Roma tomatoes, quartered
- 6 oz water
- 1 tsp vegetable stock paste
- ½ tsp ground cumin
- ½ tsp ground smoked paprika
Black Beans
- 15 oz canned black beans, drained, liquid reserved
- ½ tsp dried Mexican oregano
- ¼ tsp smoked paprika
- ½ tsp salt, to taste
-
4
oz canned Hatch green chilies, diced
or 4 oz canned green chilies, diced
Tofu Scramble
- ½ oz vegan margarine
- 14 oz tofu, medium firm, drained, cubed (1 in.)
- ¼ tsp turmeric powder
- ¼ tsp salt, to taste
- 4 Mexican tostadas
- avocado, sliced, to taste
- cilantro, to garnish, to taste
- Nutrition
- per 1 portion
- Calories
- 2364 kJ / 565 kcal
- Protein
- 28 g
- Carbohydrates
- 62 g
- Fat
- 27 g
- Saturated fat
- 6 g
- Fiber
- 16 g
- Sodium
- 1092 mg
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