(For all ingredients, please use organic versions if available) Mexican Calabacitas (Summer Squash Sauté) 6 calabacitas (summer squash) 2 medium poblano peppers 1 cup onion Sliced ears of corn Epazote Tomatoes, diced Tofu 2 tablespoons oil 1 teaspoon sea salt Vegan sour cream
Cancun Nopal Smoothie ½ nopal leaf 1 slice pineapple Orange juice
Directions
Directions (to make mexican calabacitas):
Add 2 tablespoons of oil
Cut the tofu
Wait until the oil is very hot
Fry the tofu
While the tofu is frying, we are going to slice the poblano pepper, cut the center and take out the seeds, then we cut it in the middle and slice it in thin strips
Cut the summer squash in slices, in cubes
Cut the onion in small cubes
The tofu is getting fried and it is becoming golden then take it out and remove the excess oil
Fry the onion
Add in the slices of corn
Increase to higher heat
Mix it so it blends in the onion
Adding in the pepper strips
Add the epazote
Add the tomato
Add the summer squash
Add one teaspoon of salt
Once we have all the ingredients in the pot and they are mixed, we proceed to cover the pot and let them cook for approximately 10 minutes
Add the tofu and cover it for a moment
Ready to serve (serve it with vegan sour cream)
You can accompany it with tortillas
Directions (to make cancun nopal smoothie):
Put the orange juice in the blender
Put a piece of pineapple
Put a piece of nopal (a quarter of the nopal leaf)
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