1/2 tsp. chili lime seasoning (try Tajin brand, which I found in the fruit aisle at Safeway!)
1/4 cup shredded vegan cheddar cheese (try Daiya brand)
Preheat the oven to 450 F.
Cut the potatoes into the shape of French fries, trying to keep them as uniform as possible so that they cook evenly. Place in a microwave-safe dish, cover with water, and cook for 8 minutes in the microwave.
Spray a baking sheet with cooking spray. Remove the potatoes from the microwave, drain, and pat dry with a paper towel. Spread eenly on the baking sheet, then spray the tops with more cooking spray. Sprinkle with the garlic powder and 1 teaspoonful of the salt. Bake until brown and crispy, approximately 35 to 45 minutes.
Spray a saute pan with cooking spray. Add the onions and sprinkle with the sugar and remaining salt. Cook on low heat until the onions are caramelized and tender, about 15 minutes. Set aside.
In a small bowl, mix the sour cream and chile lime seasoning until well combined.
While the fries are still hot out of the oven, sprinkle with the vegan cheese and top with the caramelized onions and sour cream mixture. Enjoy!
1/4 cup shredded vegan cheese (Try Daiya’s Mozzarella Style Shreds)
Melt 1 tablespoonful of the vegan butter in a skillet over medium heat.
Add the onions and cook until soft and caramelized, about 5 minutes. Transfer to a plate.
Spread the rest of the vegan butter on both sides of each bread slice. Place one slice in the skillet and top with the caramelized onions, pear slices, and cheese shreds. Cover with the other piece of bread.
Cook until the bread is golden brown, about 2 minutes.
1/2 block extra-firm tofu, drained and cut into strips
1 tsp. minced garlic
1 tsp. cumin
1/2 tsp. salt
1 tsp. chipotle adobo sauce (optional)
6 yellow corn tortillas
1/2 cup mild green salsa
1 Tbsp. vegan sour cream (optional)
1 Tbsp. vegan cheese (optional)
Heat the oil in a pan and add the sliced onions, tofu, garlic, cumin, and salt. If you’re using the chipotle adobo sauce, you want to add it now. Let it cook for 5 minutes, or until the tofu is slightly golden.
Warm your tortilla on a separate pan or in the microwave-that way, they’re easier to work with. Place a tortilla on a plate and fill with 3 tablespoonfuls of the tofu mixture. Roll the tortilla with the filling and repeat with the remaining tortillas.
Heat the green salsa and pour over the enchiladas. You can top these with vegan sour cream or vegan cheese!