For a real south-of-the-border flavor, try this hearty dish which doubles as a filling for tacos or tortillas.
1 small onion, chopped
1 clove garlic, minced
½ large green bell pepper, chopped
6 medium-sized fresh mushrooms, sliced
2 tablespoons vegetable oil
4 vegan sausages, sliced (optional)
1 pound firm tofu, crumbled and drained
1 tablespoon chili powder
1 teaspoon dried oregano
1/2 to 1 teaspoon cayenne pepper (optional)
½ teaspoon ground cumin
½ teaspoon ground turmeric
1 teaspoon salt or to taste
1 cup cooked kidney beans, drained
¼ to ½ cup tomato sauce or purée
8 cherry tomatoes, halved or 1 large tomato, diced
corn tortillas, white or yellow
Sauté onion, garlic, green pepper, and mushrooms in vegetable oil for 3 minutes. Add vegan sausage (optional) and sauté for 1 minute.
Mix in tofu and all remaining ingredients except fresh tomatoes. Cook over medium heat, stirring occasionally, until hot.
Add tomatoes. Cover and cook for 2 minutes or until tomatoes are heated through. Serve in warm, corn tortillas.