Mexican Sopes (Vegan)
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Cook time: 
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Serves: 6-8
 
What You'll Need
  • Sope:
  • 2¾ cups whole wheat flour
  • 1 tsp baking soda
  • 1 tbs. garlic powder
  • 1 tsp. chili powder
  • ¼ tsp. salt
  • ½ cup unsweetened almond milk
  • Mushroom And Tofu Sauteé
  • 3 cups sliced mushrooms
  • 1 package of extra firm tofu
  • ½ yellow onion (thinly sliced)
  • 1 tbs. earth balance butter
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • ½ tsp. paprika
  • Chili Crema
  • 2 ancho chilis
  • 2 chili de arbol
  • 1 cup greek yogurt
  • ½ cup almond milk
  • Cashew Crema
  • 2 cups cashews (soaked for two hours)
  • 2 cups almond milk
  • 1 tsp. salt
  • Avocado and Tomatillo Salsa
  • ½ avocado
  • 6 tomatillos
  • 1 tsp. salt
  • the juice of one lime
Instructions
  1. In two small containers, begin soaking the chilis and the cashews for about two hours.
  2. Sope
  3. In the mean time add the whole wheat flour, baking soda, garlic powder, chili powder, and salt to a medium-sized bowl and whisk together. Add the milk and integrate with your hands until the mixture forms a ball.
  4. To make the sope, simply separate into about 5 balls and roll out until they are about ¼ of an inch in thickness (I laid the dough on a sheet of parchment paper then sprinkled with flour to prevent sticking).
  5. Once they are all rolled out, Head on a medium-sized pan until both sides are golden brown. Set aside.
  6. In a medium-sized pan, add the thinly sliced the onion and the earth balance and sautée until golden brown.
  7. Drain the tofu and place between two paper towels and lay a cutting board and a few heavy books on top to remove any excess water. (15 min)
  8. Cashew Crema
  9. While the onions are cooking, add the ingredients for the cashew cream into a food processor (or blender) and blend until completely smooth. Transfer to a small container and keep in the fridge until ready to serve.
  10. Chili Crema
  11. To make the chili crema, simply add all of the ingredients to the same food processor (I didn't even rinse mine out) and blend until smooth. Set aside in the fridge until ready to serve.
  12. Tomatillo Avocado Salsa
  13. To a large pot of boiling water, add the tomatillos and boil until they turn a dark shade of green.
  14. Remove from the water and place into the food processor. Blend along with the avocado, salt and lime. Transfer to a bowl and keep in the fridge until ready to serve.
  15. To the sautéed onions, add the spices, tofu and the mushrooms (along with a few tbs of water) and cook until the mushrooms are soft and tender.
  16. To serve, simply compose your sope as you see fit! I recommend using lots of sauces!
Recipe by The Blonde Chef at https://www.theblondechef.com/mexican-sopes/