1 16 oz block Soft Organic San Diego Soy Diary Tofu, drained
1 teaspoon agave
2 tablespoons sunflower oil
2 tablespoons lemon juice
¼ cup plus 2 tablespoons organic soy milk
½ teaspoon sea salt
Prepare the tofu sour cream. Combine the tofu, agave, oil, lemon juice, soy milk and sea salt in the jar of a blender and process until smooth. Transfer to a bowl, cover and chill.
In a blender, purée the tomatoes, onion and garlic. Strain and set aside.
In a medium saucepan add the water and soyrizo. Simmer 5-6 minutes until the fat from the soyrizo rises to the top. Skim off the fat and transfer it to a large skillet.
Heat a large skillet, skim off the oil from the soyrizo and transfer it to the skillet.
Add the dry vermicelli noodles to the skillet and fry them in the soyrizo oil until they begin to brown. Add the vegetable stock and the strained tomato mixture, add salt and pepper to taste. Drain any additional liquid from the soyrizo into the pasta, bring to a boil then simmer covered for 5 minutes. Stir in the soyrizo and continue cooking uncovered until the liquid has been absorbed and 3-4 minutes. Serve warm topped with sliced avocado, tofu sour cream and chopped cilantro.