Step 1

For Lime Crema, place the tofu, lime juice, lime zest, and garlic powder in a food processor. Cover and process until smooth, gradually adding 3 to 4 tablespoons of plant-based milk until crema is the consistency of sour cream. Refrigerate until ready to serve.

Step 2

In an extra-large skillet cook onion, bell pepper, jalapeño, and garlic over medium 5 minutes, stirring occasionally and adding vegetable broth, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add remaining broth, the squash, chili powder, and cumin. Bring to boiling; reduce heat. Cover and simmer 15 minutes or until squash is almost tender.

Step 3

Stir in corn and black beans; cook 2 to 3 minutes or until hot. Season with salt and black pepper. Sprinkle with cilantro. Drizzle with Lime Crema and serve with tortillas.