Mexican Lasagne

This morning I have been awaken by the sun and now later in the afternoon the sky is full of clowds. Too bad I really hoped it's going to be sunny the whole day! Hopefully tomorrow will be better weather.

After Lunchtime I went over to my sister for a short surprising stop and by arriving there I saw my brothers car standing there. It was really funny, cause my brother also stopped over for surprise and so we had a brother and sister afternoon. It was good to see my brother after a long time, we talked a lot and had fun. Well there is always fun at my sister, her little sun is just too cute.

 

Yesterday evening i was in the mood for a lasagne but usually made one doesn't really inspired me to cook. Thinking about what to put in it I decided to make a creamy mexican lasagne. The result was surprisingly very good. First I wasn't sure about the avocado in it. But in fact the avocado just give a great taste.  

 

 

 

Mexican Lasagne

 

Ingredients:

1 medium onion, chopped

2 cloves garlic, chopped

1 tablespoon olive oil

1 package fajita seasoning

1 package soy crumbles

½ cup water

½ cup corn meal

1 package tofu, firm or extra firm

1 medium avocado, chopped

1 can chickpeas, drained

½ teaspoon turmeric

½ teaspoon onion powder

1 teaspoon garlic powder

½ teaspoon salt to taste

2 – 3 cups salsa

18 corn tortillas

1 package vegan “cheese”, shredded

Preparation:
Heat your oven to 350 F.

 

1. ”Meat Sauce

Sauté onion and garlic in a skillet with the oil until tender. Add soy crumbles and fajita seasoning. Next, add 1/2 water and corn meal to the mixture, stir to combine and cook on low for 3 – 5 minutes. Set aside to cool.

 

2. ”Guac Sauce”

Add tofu, avocado, chickpeas, turmeric, onion powder, garlic powder, and salt to your food processor and mix until well-combined. You may need to add a little bit of water to the food processor to get the Guac Sauce to a desired consistency.