Place the corn husks in a large bowl, cover them with warm water and weight them down to submerge them. Soak for 30 minutes or until pliable.

Prepare the chili peppers by placing them directly on a flame to char the skin, using tongs carefully turn them every few minutes until the skin is blackened. Once the chilies are completely blackened transfer them to a paper bag or cover them and let them cool. Remove the skin and seeds, cut them into 2-3 inch strips and set aside.

Remove the cheese from the packaging and one inch slices, set aside.

In a large mixing bowl combine the masa harina, seasonings, baking powder and salt. Measure vegetable broth and oil in a large liquid measuring cup. Stir well to combine then pour into the masa mixture.

Using a large mixing spoon scrape the sides of the bowl and stir to combine the ingredients. The mixture will thicken as it absorbs the liquid and should become about the consistency of peanut butter. Add just a little more masa harina or broth as needed to reach the right consistency.

Tear 2-3 husks into strips for tying the tamales. Using the largest husks, lay one out at a time on a cutting board and spread a heaping tablespoon of the masa mixture in the center of each husk. Spread it out evenly then add a few pieces of tofu chick’n, cover it with a spoon full of red or green sauce, a slice of vegan jack cheese and a slice of the roasted pepper. Place a second spoonful of masa on top of the filling and press it to spread it over the filling. Fold the bottom of the husk over the filling then the sides. Leave the top open and secure the tamale in the center by tying it with the torn husk strips.

Prepare a large pot with a steamer basket, line the basket with any remaining husks. Add a few inches of filtered water, bring to a boil. Place the tamales in the basket standing upright and steam them covered on medium high for 60 minutes. Check the water level occasionally and add more water as needed. The tamales will be done when the masa peels easily away from the husk.

Serve hot tamales topped with additional sauce and a side of beans and rice. Makes 12 large or 18-20 small tamales.

“Gather friends and family for a vegan tamale making party! Get creative with your fillings and try any variety of vegan cheese, beans, potatoes, rice, or veggies. I use organic masa, it’s available at most natural food stores. Cooked tamales freeze well and can be reheated to create a quick meal later.”

*Dried corn husks are available at restaurant supply stores and most Latino markets. Tamales can also be made in fresh banana leaves found in the produce or frozen section of Latino Markets.