These Mexican sopes are vegan takes on the traditional dish. They’re piled high with sautéed mushrooms and tofu, then served with three sauce options!
Today’s recipe balances comfort food with clean eating, and it’s one for the books! These Mexican vegan sopes taste indulgent, are quite substantial with unmatched flavor, and they’re not a salad! I love a good salad, but sometimes I crave heartier food. My version of sopes is loosely inspired by one of my favorite hole-in-the-wall Mexican places. However, full disclosure, these are not your classic sopes. Instead of masa harina, the sopes are made with whole wheat flour and are topped with a flavorful plant-based sauté instead of the usual beans or meat. Also, let’s not forget the sauces. I serve these with chili crema, rich cashew crema, and tangy avocado and tomatillo salsa that will have your taste buds singing.
Why You’ll Love Vegan Sopes
Fun to make – Despite requiring additional preparation, vegan sopes are fun to make because the recipe is divided into simple, digestible bits, which prevents the process from feeling like a chore. Seeing everything come together step by step is quite enjoyable.
Satisfying texture – Vegan sopes are pleasantly soft. Their texture falls somewhere between a tostada and naan. Base aside, you get meaty bites from the sauté and then smooth creaminess from the sauce you top them with.
Buffet-style serving – I’m all for any dish I don’t have to individually plate. Plus, buffet-style serving is so convenient because it gives everyone a chance to assemble their sopes to their taste. I like mine with a thin layer of chili crema, a generous dose of mushroom and tofu sauté, followed by salsa, green cabbage, and a touch of fresh lime.
Three tasty sauces – I don’t know about you, but I think this is a highlight of this recipe. There is the chili-infused ‘crema,’ the plain cashew ‘crema,’ and the avocado and tomatillo salsa. The chili crema is smoky, creamy, and spicy, the cashew crema brings smooth creaminess to the sope party, and the salsa is so bright and refreshing.
Vegan Sopes Ingredients Notes
- Flour: Whole wheat flour yields sopes with a nutty, heartier flavor. They are different from classic corn sopes and are certainly a treat to eat.
- Baking soda: The leavening agent keeps the sopes light and soft.
- Chili powder: It is used to add flavor to the sopes and the sauté. Use any chili powder you like.
- Mushrooms: Any variety that you enjoy sautéed will do. Wipe them clean before cooking instead of running them under water to remove any dirt.
- Tofu: Extra firm tofu is super hearty, has a toothsome chew to it, and browns beautifully when sautéed.
- Cumin: The spice adds a smoky, complex earthiness to the dish. It is commonly used in Mexican cuisine. Pre-ground cumin sold in the little jars at the store will do, but for the most fragrant aroma and complex flavor, toast and grind cumin seeds yourself. In addition to more flavor, the whole spice lasts much longer.
- Ancho chilis: The dried poblano chili peppers are earthy, sweet, and slightly fruity.
- Chili de arbol: The small, thin Mexican peppers are pretty spicy and have a smoky, nutty taste.
- Cashews: Use raw, unsalted cashews for the crema.
- Avocado: Ensure the fruit is ripe before using it in the salsa. Ripe avocados have a dark green exterior that yields to firm yet gentle pressure. Also, if the stem is still attached, pull it off. If it is easy to remove, the avocado is ripe and ready to go.
- Tomatillos: When shopping for tomatillos, look for dry, intact husks, vibrant green color, and firm fruits that yield slightly when you apply gentle pressure.
Refer to the recipe card below for a complete ingredients list with measurements.
How to Make Vegan Sopes
- Soak: Before you start preparing the dough or cooking anything, soak the dried chilis and cashews in water to soften. Soaking the chilis and cashews makes them easier to blend when it comes time to make the sauces.
- Make the dough: Start by mixing the dry ingredients, add the wet, form the dough into a ball, divide, then roll into ¼-inch thick rounds.
- Cook the sopes: Add the sopes to a medium-sized pan and cook on both sides until golden.
- Sauté: Start with a bit of cooking fat and aromatics, then in go the spices, mushrooms, and tofu, as well as a splash of water to create steam and help everything cook through.
- Prepare the sauces: To cut down on cleaning, start with the cashew crema and follow with the chili crema, then wash the food processor or blender before moving on to the salsa for the vegan sopes.
- Serve: Arrange everything buffet-style at the table and dig in.
Variations, Substitutions, and Cooking Tips
Add veggies – Carrots, leafy greens, broccoli; there are so many delicious vegetables to incorporate into the sauté.
Switch up the protein – Those who aren’t fond of tofu can replace it with another vegan protein like beans or legumes.
Change up the sopes – Let your imagination extend beyond the recipe provided. Fresh herbs like cilantro and Mexican spices can join the garlic powder, chili powder, and salt to modify the flavor profile.
Switch up the sauces – Feel free to customize each one to suit your taste.
Cook mushrooms in a single layer – This allows them to release their moisture and allows that moisture to evaporate so they brown and don’t get soggy.
Mexican Vegan Sopes Recipe
These Mexican sopes are vegan takes on the traditional dish. They’re piled high with sautéed mushrooms and tofu, then served with three sauce options!
Ingredients
Sope
- 2 3/4 cups whole wheat flour
- 1 tsp baking soda
- 1 tbs garlic powder
- 1 tsp chili powder
- 1/4 tsp kosher salt
- 1/2 cup unsweetened almond milk
Mushroom And Tofu Sauteé
- 1/2 yellow onion, thinly sliced
- 1 tbs butter, (I used vegan earth balance)
- 16 oz extra firm tofu
- 3 cups mushrooms, sliced
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
Chili Crema
- 2 ancho chilis
- 2 chili de arbol
- 1 cup greek yogurt
- 1/2 cup almond milk
Cashew Crema
- 2 cups cashews (soaked for two hours)
- 2 cups almond milk
- 1 tsp kosher salt
Avocado and Tomatillo Salsa
- 6 tomatillos
- 1/2 avocado
- 1 tsp kosher salt
- 1 juice of lime
Instructions
In two small containers, begin soaking the chilis and the cashews for about two hours.
Sope
- 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.
- To make the sope, simply separate into about 5 balls and roll out until they are about 1/4 of an inch in thickness (I laid the dough on a sheet of parchment paper then sprinkled with flour to prevent sticking).
- Once they are all rolled out, In medium saucepan over a medium-high heat cook the sope shells 1-2 minutes on each side and until both sides are golden brown. Set aside.
Mushroom And Tofu Sauteé
- In a medium-sized pan, add the thinly sliced onion and butter, and sautée until golden brown.
- 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 for about 15 minutes.
Cashew Crema
- While the onions are cooking, add all 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.
Chili Crema
- 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.
Tomatillo Avocado Salsa
- To a large pot of boiling water, add the tomatillos and boil for about 15 minutes and until they turn a dark shade of green and are very tender.
- 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.
Mushroom And Tofu Sauteé (continued)
- To the sautéed onions, add the tofu, mushrooms and spices (along with a few tbs of water) and cook until the mushrooms are soft and tender.
Assemble & Serve
- To serve, simply compose your sope as you see fit! I recommend using lots of sauces!
Try these Mexican dishes next or serve them all at your next fiesta!
