close
description

Want more recipes?

Download our recipe app and get hundreds of whole-food, plant-based recipes at your fingertips.

4.7
description
Download the app

We can’t get enough of this colorful, guilt-free Mexican 10-layer dip, topped with avocado and tofu “sour cream” and served with homemade tortilla chips.

Recipe from the Forks Meal Planner. (Sign up now to receive weekly fast and easy recipes, a shopping list and weekend prep instructions!)

Vegan Mexican 10-Layer Dip Shown in Glass Bowl, which Reveals layers

Ingredients

  • 4 corn tortillas
  • ½ (14-ounce) package extra-firm silken tofu, drained
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 1 pinch cayenne pepper (optional)
  • sea salt
  • 1 (15-ounce) can refried black beans (1½ cups)
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground cumin
  • ¼ teaspoon dried oregano
  • 1 cup salsa
  • 1 cup shredded lettuce
  • 2 scallions (white and green parts), thinly sliced
  • 1 tomato, cut into small dice
  • ½ cup fresh or frozen (and thawed) corn
  • ½ avocado, diced (optional)
  • 1 tablespoon seeded and sliced jalapeño (optional)
  • 1 tablespoon finely chopped fresh cilantro (optional)
  • ¼ cup sliced black olives

Instructions

  1. Preheat the oven to 350°F. Cut the tortillas into bite-size triangles and bake them on a baking sheet until crisp, 20 minutes.
  2. Meanwhile, combine the drained tofu, lemon juice, red wine vinegar, and cayenne pepper (if using) in a blender; season with salt to taste. Purée until smooth. Chill the tofu “sour cream” until ready to use.
  3. Combine the refried beans, garlic powder, cumin, and oregano in a saucepan and cook until heated through, about 5 minutes. Add 1 to 2 tablespoons of water if needed to help combine.
  4. Spread the beans in the base of a serving dish. Top with the salsa, followed by the lettuce, scallions, tomatoes, corn, and tofu sour cream, along with any optional ingredients. Scatter sliced olives over the dip, then serve with tortilla chips.

Comments (1)

(5 from 1 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Anne6 months ago
Reply
Do you want to report this comment as inappropriate?

Unbelievable! Can’t wait to try it !!
This dip has been a family favourite for many many years !!
Now with this vegan version I can eat it too !!!

Learn how to cookplant-based meals at home

description

Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course

Healthy eatingshouldn't be a hassle

description

With weekly meal plans, Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Get meal planner
description

description
description
about the author

Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com for more.

Vegan Mexican 10-Layer Dip Shown in Glass Bowl, which Reveals layers see more from this author
description
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
Powered by Social Snap