We're back and better than ever with another RECIPE?! That's where we start with an idea and whatever happens to be in the fridge that day and make something spectacular. This might be one of the tastiest things I've ever made... honestly! Watch how it all came together in our latest video.
** makes 4 servings
tortilla soup ingredients:
1 tbsp vegetable oil
1 C diced onion
1/2 C diced red pepper
1 tsp chipotle chili powder
1/2 tsp cumin
1/4 tsp smoked paprika
1/4 tsp dried sage
1 brick seasoned smoked tofu
3 garlic cloves, minced
2 vine tomatoes, diced
1 1/4 C canned crushed tomatoes
2 C vegetable stock
1/2 tbsp coconut sugar
1 C canned black beans
1 C thawed frozen corn kernels
1 lime, zest and juice
1/2 tsp sea salt
1/4 tsp ground pepper
vegan sour cream (try our homemade cashew sour cream)
diced green onion
cheesy taquitos ingredients:
1-2 C vegetable oil (for deep frying)
8 corn tortillas
1/3 C jalapeño ranch dip (optional)
1 pkg daiya cheddar style shreds
To make the soup start with a large stock pot and sauté onions with vegetable oil for 2 minutes until soft and fragrant. Then add red pepper and all the spices and sauté for 4-5 minutes.
Then pull apart the brick of tofu so it resembles chunks of chicken. If you are using plain firm tofu you might want to add a little but more seasoning in the form of smoked paprika and/or cumin to your taste. Then stir in the tofu and the minced garlic and cook for 2-3 minutes.
Next add crushed tomatoes and diced tomatoes. You don't have to add fresh tomato, but I happened to have it when I made this. You can use all canned crushed tomatoes and you can even supplement some of the volume of that with some jarred salsa! I happened to add 1/4 cup of salsa in addition to the tomatoes and canned tomatoes because this is was made up on the fly, after all! Stir to combine everything with the tomatoes and then add vegetable stock.
Bring the soup to a simmer and then add coconut sugar (this did help the acidity, but if you must, you can leave it out), black beans, corn, lime zest and juice, sea salt, and ground pepper.
Now you can let it simmer for at least another 20 minutes before serving.
To make the taquitos heat up vegetable oil to 375 F in a wide cast iron pan. It should be about 1" of oil on the bottom of the pan so the amount given in the ingredients is general, depending on the size of your pan.
Using corn tortillas is the best, but they might be a bit dry and crack while you roll them. TIP: heat them for a few seconds in a pan without oil or anything just to soften them!
Spread a 1/2 tbsp of jalapeño ranch onto one side of each tortilla and sprinkle a good layer of cheddar cheese shreds on top. Tightly roll the tortilla from end to end and place 2 toothpicks on either end to hold it together. Do this with all the tortillas and then when your oil is hot enough you can start frying.
Use the toothpicks to gently place 2-3 taquitos in the pan and then remove them immediately. Use a metal spoon to spoon hot oil over top of the taquito to get the top browning as well. After 1 - 1 1/2 minutes you can gently flip the taquitos over. Fry for another minute and then remove from the hot oil with a pair of tongs onto paper towel to absorb excess oil.
Serve soup in bowls with your desired toppings and the hot and crunchy taquitos! Don't forget to dip that taquito into the soup. Enjoy!