Vegan Tofu Sofritas Burrito

Rice:
2 cups cooked basmati rice, warm
1 1/2 tbsp lime juice
1 tsp canola oil
2 tbsp cilantro, chopped
1/4 tsp salt
Sofritas:
1 tbsp olive oil
½ onion, diced
2 cloves garlic, minced
1 tbsp chipotle in adobo sauce, minced
1 tbsp green chiles, diced
½ tsp oregano
2 tsp chili powder
1 tsp cumin
½ tsp coriander
½ tsp salt
2 tbsp tomato paste
12.3 tetra box extra-firm tofu, crumbled
1 cup vegetable broth
Corn:
2 ears white corn
1/2 poblano chili
1/4 cup red onion, diced
1/2 jalapeno, minced
2 tbsp cilantro, chopped
1 tsp lime juice
Peppers:
1 green bell pepper, sliced
1 red onion, sliced
1 tsp fresh oregano, minced
1 tbsp canola or soybean oil
Beans:
1 can pinto beans, rinsed and drained
1 tsp cumin
2 cloves garlic, minced
1 tsp canola oil
Guacamole:
2 avocados
1/2 jalapeno, seeded, and minced
1/4 cup red onion, finely chopped
2 tbsp cilantro, finely chopped
1 tsp lime juice, fresh
1/4 teaspoon salt
Tomato salsa:
2 roma tomatoes, cored and diced
1/2 cup red onion, diced
1/2 jalapeno, seeded and minced
2 tbsp cilantro, chopped
1/2 cup romaine lettuce, shredded
Tortillas

Drizzle the lime juice and oil over the top of warm rice, sprinkle with 2 tablespoons chopped cilantro and salt; fluff with a fork.

Heat a cast-iron skillet over medium heat and warm the oil. Sauté the onion and garlic with a pinch of salt until softened, about 5 minutes. Add the chipotle peppers, chiles, and spices, and continue cooking and stirring until the spices are fragrant, about 1 minute.
Add the tomato paste; cook another minute. Add the crumbled tofu and broth, cooking until the liquid has reduced and the flavors have melded, about 5 minutes.

Roast the corn and poblano chilies on a grill or BBQ and let cool. Cut the corn off the cob. Dice the Poblano chilies, onion, and red jalapenos. Combine all the ingredients and season to taste.

Saute green bell peppers and red onion in oil with chopped, fresh oregano until slightly crisp.

Heat oil in a pan over medium heat and add garlic. Saute for two minutes, add beans, cumin, and stir until heated.

Combine all of the guacamole ingredients into a bowl, and mash together until smooth. Add additional lime juice or salt to taste.

In a small bowl, combine the tomatoes, red onion, jalapeño, and cilantro.

Warm tortillas over a gas burner or in the microwave for about 15 seconds. Place on a flat surface, evenly distribute the rice, sofritas, beans, peppers, corn, tomato salsa, guacamole, and lettuce. Fold the flap nearest you over the filling, then fold in the sides. Roll burrito away from you, keeping it tight to form a log. Rest, seam side down.

Altered from http://www.danaslatkin.com/vegetarian-recipes/farmgirl-tofu-chile-sofritas/
http://chipotlefan.com/index.php?id=recipes
http://veryculinary.com/2013/07/22/chipotle-steak-burrito/

Vegan Enchiladas Suizas

Sauce:
12 oz can tomatillos
17 oz can diced green chiles
1 medium onion, chopped
4 garlic cloves, chopped
1 cup vegan sour cream
1 tbsp cilantro
1/4 tsp sea salt
1/8 tsp pepper
Filling:
1/2 cup boiling water
1 cup Bob's Red Mill textured vegetable protein
2 tbsp canola oil, divided
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1/2 tsp sea salt
1/4 tsp pepper
12 Flour tortillas
1/4 cup Daiya vegan mozzarella cheese shreds

Place textured vegetable protein in a bowl and steep in boiling water. Set aside.
Prepare the sauce by blending together tomatillos, green chiles, onion, garlic, sour cream, cilantro, salt, and pepper in a blender. Pour into a large saucepan. Heat thoroughly.
In a large skillet, heat one tablespoon of oil over medium heat. Saute peppers until softened. Remove from heat and stir in textured vegetable protein.
Using a brush, coat both sides of each tortilla using remaining oil. Stack them up, and then place in a large plastic ziplock bag. Do not close bag. Place in microwave and cook for 1 minute.
Pour one cup of sauce into a 13 by 9-inch baking dish. Scoop about two tablespoons of the peppers mixture into each tortilla. Roll up, and place seam-side down in the baking dish. Repeat 11 times. Pour remaining sauce over them, and then sprinkle cheese evenly on top.
Place baking dish in oven and cook for 10 minutes.

Vegan Soy Chorizo Taco Lasagna (Halloween Style)

9 lasagna ribbons, dash of salt and canola oil
1 can Trader Joe's vegetarian refried beans
1 package medium firm tofu, drained then cubed
1 package soy chorizo
1 cup onion, diced
1/3 cup orange bell peppers, diced
1/3 cup yellow bell peppers, diced
1/3 cup red bell peppers, diced
2 cloves garlic, minced
1 1/2 cups Chinese black rice
2 tbsp canola oil
3 cups vegetable stock
1 14.5oz can diced tomatoes, undrained
1 tablespoon chili powder
1 teaspoon oregano
1 teaspoon cumin

Drain tofu, place on a plate and plate another plate on top of it. Place an object, such as a bottle of ketchup on top of the plate, and let water drain from tofu for at least 20 minutes.

In a large pot stir fry the onion, bell peppers, garlic and rice in oil for 3 minutes. Add the stock and diced tomatoes plus the juice. Bring to a boil, and stir in chili powder, oregano, and cumin. Reduce heat, cover and simmer for 40 minutes, or until rice is done and liquid gone.

In a different large pot, fill 2/3 with water and bring to a boil. Add lasagna ribbons, salt, and oil. Cook three fourths of the way and remove from fire. Let sit in water for 5 minutes or until lasagna is desired size but still firm enough to grab. With tongs, remove lasagna ribbons onto plates to cool and set aside. While the lasagna ribbons are boiling, spread refried beans onto the bottom of an 11x13" pyrex.

While lasagna is cooling, use the same large pot to saute tofu for 1 minute to remove additional moisture that has not been removed from draining. Add soy chorizo, stir till well combined, let simmer for 5 minutes, and remove from fire.

To assemble the lasagna, lay down three ribbons, and top it with half of the soy chorizo and tofu mixture. Top it with three more ribbons, and the rest of the soy chorizo and tofu mixture. Lastly, top it with the three last ribbons and the black rice. If you have Halloween style cookie cutters and extra pieces of bell peppers left over, shape bell peppers with cookie cutters and arrange on top of rice as a cute decoration

Altered from http://vegweb.com/recipes/mexican-brown-rice