Tacos but make it cake! Flour tortillas are layered with a spicy veggie, bean and tofu filling and vegan cheese (or swapped for diary cheese if you want) and served with fresh salsa and guacamole for a scrumptious Game Day recipe.
16 oz. extra-firm tofu, pressed and crumbled
2 tablespoon extra-virgin olive oil
1 medium onion, diced
1 green bell pepper, diced,
5 shiitake mushrooms, minced
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon annatto powder (optional)
1 bay leaf
2 tablespoons low sodium tamari
1 teaspoon apple cider vinegar
1 teaspoon kosher salt
3 cups cooked kidney or black beans
1 cup frozen corn kernels
1 cup chopped tomatoes
1 4 oz. can of Rio Luna Diced Green Chiles
1/4 cup cilantro leaves
4 10-inch flour tortillas
8 oz. package of vegan cheese shreds
Rio Luna Nacho Sliced Jalapeños to taste
fresh salsa, guacamole, cilantro and lime
Preheat oven to 425˚F. Press a piece of parchment paper into the bottom of a 10.5" springform pan.
Heat a cast iron skillet on medium-high. Add olive oil to hot pan and sauté the diced onion and pepper, minced mushrooms and garlic, and crumbled tofu over medium heat until they start to brown, about 3 minutes, stirring occasionally.
Add dried herbs and spices and continue to stir and sauté the tofu and veggies until they are browned, about another 3 minutes.
Add tamari, vinegar, salt, beans, corn, tomatoes and Rio Luna diced green chiles and cook for another 5 minutes on medium-low heat. Taste for seasoning and add more salt to taste if needed.
Remove from heat and stir in cilantro leaves
Toast tortillas on a hot dry griddle or cast iron skillet for 30 seconds on each side to crisp them up a bit.
Place one tortilla into the springform pan and top with 1/4 of the filling and 1/4 of the shredded cheese. Repeat for the remaining tortillas and fillings until you have 4 layers. Add a few Rio Luna sliced jalapeños to each layer for added flavor and heat to your taste.
Bake for 30 minutes at 425˚F in top third of oven. Then turn on broiler to melt and brown the top layer of cheese, about 30-60 seconds.
Remove from oven and serve hot in wedges with fresh salsa, guacamole, lime wedges and fresh cilantro.
Cover and refrigerate any leftovers to keep for up to 1 week. Reheat to serve.
Recipe by Fare Isle at https://fareisle.com/layered-taco-cake/