Name: Mexican 10-Layer Dip
Total time: 30 min
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

Ready In: 30 minutes
Makes 1 (9 x 5-inch) pan
watch the video
print/save recipe

Please enter your email to continue.

Email

Cancel

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!)

By Darshana Thacker Wendel, Jun 8, 2017

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

Preheat the oven to 350°F. Cut the tortillas into bite-size triangles and bake them on a baking sheet until crisp, 20 minutes.
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.
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.
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.

(4)

5 Comments

Comments (5)

(5 from 4 votes)

Add a Comment and/or Rating

Leave a Reply

Recipe Rating

Comment Reply Name* Email* Your email address will not be published. Required fields are marked *

You need to provide a comment or rating to submit

Chad Brown4 months ago

Easy to prepare and delicious!

Rebecca1 year ago

My best tip is to use a 9×13 or close baking pan. The layers are thinner but there are 10 of them… you want to get as many layers as possible on your chip – having thin layers is best! If it was in a bowl you couldn’t scoop it out properly

James1 year ago

Extra firm silken tofu??? Shouldn’t it be silken tofu?

LG1 year ago

Not really. “…Silken tofu is the next most common tofu style. It’s made in a similar process to block tofu, except that the soy milk is coagulated without curdling the milk. It’s also left unpressed, so every cake retains all of its moisture while cooling. Because curds never form, the tofu—be it soft, firm, or extra firm—has a smooth and “silky” appearance.” – https://www.seriouseats.com/shopping-cooking-guide-different-tofu-types

Anne2 years ago

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

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

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

Get meal planner

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

about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects 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 and follow her on Instagram for more.

see more from this author