1 lb hard tofu
1 15oz can pinto (black, or kidney) beans
1 15oz can garbanzo beans
1 15oz can white hominy
1 15oz can corn (or frozen)
1 12oz can diced tomatoes with chilies (at your preferred spiciness)
1 pk vegan taco seasoning mix
1 pk vegan ranch dressing/dip mix
15oz water (plus 2-4 tablespoons as needed)
vegan sour cream (may be omitted)
shredded soy cheese (may be omitted)
chives (may be omitted)
Drain the tofu and cut into 1/2 inch cubes. "Brown" tofu in a medium to large pot on medium-low heat while adding the pack of taco seasoning mix. Constantly move the tofu around while browning and use 2-4 tablespoon of water to prevent sticking. After browning for a 2-3 minutes, stir in all cans with juices, 15oz water, and the ranch dressing/dip mix. Simmer on medium heat for 5-10 minutes, stirring occasionally.
To serve, top with a dollop of vegan sour cream and/or a pinch of shredded soy cheese and chives.