Ingredients

• 1/2 onion
• 2 garlic gloves
• 3 medium yukon potatoes
• 1 fresh corn from cob
• 1 juicy tomato
• 1/4 cup tomato juice or water
• 1 zucchini
• 1 tablespoon nutritional yeast
• 1 tablespoon braggs or soy sauce
• 1 tablespoon chili powder
• 1 teaspoon curry
• 3/4 teaspoon cumin
• 1/4 teaspoon oregano
• 1 pinch turmeric
• 1 pinch black pepper

Directions

1. Saute onion & garlic.
2. Pre-boil small dices of the yukon potatoes till soft
3. Add corn & potatoes, cook crispy if u can
4. Add everything else! I always sprinkle a lil extra chili powder if no one is sensitive to the extra spice!
5. Then I use a recipe from my favorite vegan cook book, Yellow Rose Recipes for the "tangy sour cream". I just use lemon instead of lime for this dish and sub agave for sugar
6. Puree 12 oz soft tofu, 1 tsp olive oil, 3 Tbsp lemon, 2 tsp apple cider vinegar, 1 tsp agave or sugar, 1/2 tsp salt. Makes a delicious creamy taco topping!
7. Fry corn tortilla shells in oil of choice. Or cactus corn tortillas are always awesome if you can find em!
8. You don't add the "tangy sour cream" to the main recipe btw! It's a separate topping encase that wasn't clear