Serves 3

12 small fresh corn tortillas


1/2 cup tofu sour creme (commercial, like Tofutti, or homemade)

2 tablespoons low-fat vegan mayonnaise (my lowfat eggless mayo, OR Reduced-Fat Vegenaise or Spectrum Naturals Eggless,Vegan Light Canola Mayo)

1 tablespoon lime juice

1/2 tsp. or more hot chile sauce or paste of choice


4 tsp. olive oil

8 medium white mushrooms, thinly sliced

1 small onion, thinly-sliced

2 large cloves garlic, chopped

1 lb. asparagus, cleaned, trimmed and cut into 1" lengths

salt to taste

1/2 tsp. ground cumin

1/2 tsp. hot smoked paprika (pimenton) (you could use chipotle powder for more heat)

OPTIONAL:  about 1/2 cup grated vegan cheese (I used white Daiya)

Garnishes (optional):

chopped fresh cilantro or Italian parsley

hot tomato salsa

sliced avocado tossed in lime juice

hot sauce

Make the Crema before you start anything else.  (I had to make the Tofu Sour Creme, as well, but that only takes a few minutes and the rest will keep in the fridge for another meal.)  Whisk everything together.  If you have a small squeeze bottle, scoop the Crema into that.

Heat the tortillas in a tortilla warmer, or warm them in a covered casserole in the oven, OR in the microwave for a minute or two (if you use the microwave, heat them AFTER the Filling is done). Here's some advice on heating tortillas from Steve Sando of Rancho Gordo (author of "Heirloom Beans").  Here's advice on using a terra cotta tortilla warmer in your stove's oven, and here is advice for using it in a microwave.  You can use other types of covered casseroles or tortilla warmers.  You can also wrap them in foil and use the oven.  You could wrap them in cloth and use a bamboo or other steamer.  Here is a page with examples of the many ways to heat soft tortillas: .

To make the Filling, heat the oil in a large wok, stir-fry pan or skillet (preferably well-seasoned wok or cast iron skillet, or nonstick pan).  When it's hot, add the onion and mushrooms, sprinkle with salt (to help release the juices) and stir-fry like crazy!  Add a small splash of hot water if it's sticking.  When the onion wilts, add the garlic and stir-fry a bit more.  Add the asparagus pieces and stir-fry, keeping the asparagus moving.  It's okay of it chars a bit.  Sprinkle with a little more salt and the cumin and paprika.  Add about 1/4 cup of veggie broth, white wine, or water.  Cover and cook over high heat just until the liquid is gone and the asparagus is crisp-tender.

If you use the vegan cheese, you can add it before serving or sprinkle it on top of each serving.  My Daiya cheese was frozen, so I crumbled it on top of the vegetables and put the lid over it for a minute to melt it.

Quickly microwave the tortillas if you haven't got them warming already (see above).

For each serving, place 2 hot, soft tortillas on a warmed dinner plate and top each with another tortilla (so you have 2 stacks of 2 tortillas each).  Scoop 1/6th of the filling down the middle  of each torilla stack. Drizzle of squirt some of the Crema over each mound of filling.  Serve immediately and let the dinners add their own garnishes before folding the tacos and eating (leaning over the plate) with lots of napkins!  Very satisfying!