Vegan Taco Dip

This literally takes 10 minutes to make. Mmmmm, and it's delicious.

I used the smallest baking casserole dish I have because I don't need a GIGANTIC TACO DIP for two people. But, next time I go to a party, I'll use a bigger one to share.

Ingredients:
1 can red kidney beans OR chili beans if you find them (I got mine at Sunflower Market)
1 package of mexican tofu "meat" -- I'll edit the note when I'm home and can tell you the brand
Vegan sour cream (Tofutti is the best)
Vegetables -- I used cucumbers, tomatoes, and avocados, but feel free to use what you have
Black olives (optional, of course)

I cooked the beans to heat them up, then blended them and used them as the bottom layer.
Heat up the tofu using the package directions and use that as the second layer.
Cucumbers, tomatoes, and avocado came next. If I had olives, they would be on top.
Sour cream on top of the vegetables.

You can chill first, or you can dig right in! It's seriously delicious. I bought corn chips to use, and made them into nachos, essentially, and there are plenty of leftovers.