I don’t know where it originated but my friend is right; Wisconsin is crazy about “taco dip.” If you are not from Wisconsin, it’s almost what it sounds likeyou’re your idea of a taco is closer to that of Taco Bell’s that Danny Trejo’s. Subtract any meat, substitute corn chips for the shell, and put all the fillings into neatly arranged casserole layers and you have yourself a taco dip. Perhaps an appetizer to some, but my family used to have this as a main course. I never really cared for it too much until I started making a vegan version when I was in high school. (Because I didn’t really experiment too much with food until high school, which, if I wasn’t even eating this Midwestern staple is really saying something.) It’s super easy, super duper Wisco, and a great snack to share at your football-themed party.
Tofu Taco Dip!!!
- 1 package of taco your favorite taco seasoning (In high school I used Ortega, but now get it from the co-op’s bulk bin)
- 1 box of silken tofu + 1tbs oil
- 1 can of veggie refried pinto beans
- One avocado, mashed
- 2 roma tomatoes, diced
- 1/2 bunch green onions, chopped
- 1 green pepper, diced
- ½ can of black olives, sliced
- shredded lettuce if you feel like it
- Don't forget lots of tortilla chips for dipping!!!
Spread the beans into a 9x13 inch casserole dish (or any platter with similar area)
Spread the avocado on top of the beans.
In a blender or food processor, mix together the taco seasoning, tofu and oil. Process until the tofu is smooth. Spread the tofu mixture on top of the avocado layer. Then top with the veggies and olives! (You can of course use more or less of any topping per your personal tastes!).
If you want to go for even more traditional flavor, you can use vegan sour cream. I’ve also made this using Mistress Ginger’s Coconutty Cream Cheeze recipe in place of the tofu.