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Vegan Tex Mex Egg Rolls
By @rabbitandwolves .
1/2 Block Extra firm tofu (about 8 oz.)
2 tsp. Olive oil
1/2 C. Black beans, canned
1/2 C. Corn, canned
1 1/2 Tbsp. Taco seasoning
1/4 C. Cilantro
8-10 Egg roll wrappers, vegan (I used Dynasty)
Oil for frying
Vegan Avocado Buttermilk Ranch Dip
1 Small Avocado
1 C. Almond milk or other non dairy milk
1 tsp. Apple cider vinegar
2 Green onions, chopped
1 Clove Garlic
2 Tbsp. Dill, fresh
1/4 C. Parsley, fresh
Juice of 1 Lemon
Salt and Pepper to taste
Heat the olive oil in a non stick pan on medium high.
Squeeze the half block of tofu over the sink, squeezing as much liquid out as you can. It is okay if it starts to crumble, you will be crumbling it anyways.
Next, crumble the tofu into the non stick pan. Break up any large pieces with a wooden spoon. Press the crumbled tofu into the pan and saute, reducing heat as needed for a few minutes, until the tofu is starting to brown, then toss and press back into the pan. Repeat until all of the tofu is light brown.
Then add about half the taco seasoning, and toss to coat.
Now, drain the black beans and corn, then add them to the pan. Stir to combine and add the remaining taco seasoning. At this point if the black beans and corn don’t have enough liquid to mix around the seasoning, add a splash of water.
Saute for another minute to heat the black beans and corns. Remove from the heat.
Next, begin to heat about 1/2 an inch of light oil in a skillet on medium high. .
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