Sofritas - No Oil

Sofritas means "gently fried" and in this no oil recipe it is the onions that are fried or rather dry-sauteed. Add the tofu, the blended sauce, and pintos and in a few minutes the deeply flavored, slightly spicy mixture is ready to serve over rice, corn, baked potatoes or rolled into burritos.

3 Chipoltle Peppers in Adobo Sauce*
3 cloves of garlic, peeled
2 tomatoes or 1-15 oz. can
1/2 teaspoon dried oregano leaves
1/2 teaspoon ground cumin
1/2 teaspoon salt (optional)
1/2 teaspoon sugar (optional)
1 cup diced onion
1 cup chopped mushrooms (optional)
1 16 oz. firm or extra-firm tofu, quickly drained (no need to press the water out)
1 15 oz. can pinto beans, drained

Blend the first seven ingredients together. This will be the sauce.

In a large skillet, dry-saute' the onion and mushrooms for about five minutes or until the onion is translucent. Push the onions to the outer edges of the pan and crumble the tofu into the center of the skillet. Cook until most of the water evaporates from the tofu. Stir in the blended sauce and drained beans and cook over low heat until heated through.

*Find Chipoltle Peppers in Adobo Sauce in the Mexican food section of the market near the salsa and enchilada sauce. One small can has enough peppers to make this recipe about four times. Store leftover Chipoltle peppers with Adobo sauce in the fridge or freezer.

7- Layer Dip

Layer this festive dip into a clear serving dish. I used a 9" long glass loaf pan. Starting from the bottom, the layers in my picture are: refried beans, vegan sour cream, guacamole, salsa, diced yellow and orange bell peppers, sliced olives and sliced green onions.

Bean Dip

Use one 16 oz. can of refried beans or 1 3/4 cup of homemade pinto beans. Dry saute' 3/4 cup chopped onions for 5 minutes adding a tablespoon or two of water if necessary. Add one minced clove of garlic and a teaspoon of chili powder and cook one minute. Stir the onion mixture into the beans.

Sour Cream

1 16 oz. package of silken tofu, drained
1 1/2 Tablespoons lemon juice
1/2 teaspoon salt
1 1/2 teaspoons sugar
1 clove garlic, minced (optional)

Blend all sour cream ingredients in a food processor or blender until smooth, adding one or two tablespoons of water if necessary. Flavor improves overnight in the refrigerator.

Guacamole

2 ripe avocados
1 small tomato, seeded and finely chopped (about 1/4 cup)
1/2 small onion, finely chopped (about 1/4 cup)
2 cloves garlic, pressed
1/2 Tablespoon lime or lemon juice
1/4 cup fresh cilantro or parlsey, finely chopped
Salt and pepper to taste

Peel and remove pits of the avocados. Mash with a fork and stir in remaining ingredients.

Salsa: 1 to 2 cups of salsa or picante sauce

Bell Pepper: 1 cup diced

Olives: 1/2 cup sliced

Green Onion: 1/2 cup sliced