Tempeh Tortilla Soup with Tofu Sour Cream

I love using the crock pot. The whole house smells AMAZING when I get home from work. Nothing is better on a frozen February day.


Tempeh Tortilla Soup

• 16oz Tempeh
• 1 cup salsa
• 1 can corn (drained)
• 1 can pinto beans (drained)
• 2 cups veggie broth (I used "Not Chick'n" bouillon cubes because they are the best I have found)
• 2t cumin (or so- I never really measure spices)
• Any fresh veggies you have around- I used onions and green peppers
  

Cut up the Tempeh and veggies into bite sized pieces. Add everything to the crockpot and cook on low for 8ish hours. Serve with vegan Sour Cream (use store bought or see below for a yummy recipe) and some tortilla chips.

Sour "Cream"

• 1 10.5 oz container of Tofu (crumbled)
• 1T olive/vegetable oil
• 2T apple cider vinegar
• 1t agave nectar
• 1t salt
• garlic/onion powder to taste

Put everything in a food processor or blender and mix until smooth.