Mexican 10-Layer Dip - Forks Over Knives

Ingredients

• 4 corn tortillas
• ½ (14-ounce) package extra-firm silken tofu, drained
• 2 tablespoons fresh lemon juice
• 1 tablespoon red wine vinegar
• 1 pinch cayenne pepper (optional)
• sea salt
• 1 (15-ounce) can refried black beans (1½ cups)
• ¼ teaspoon garlic powder
• ¼ teaspoon ground cumin
• ¼ teaspoon dried oregano
• 1 cup salsa
• 1 cup shredded lettuce
• 2 scallions (white and green parts), thinly sliced
• 1 tomato, cut into small dice
• ½ cup fresh or frozen (and thawed) corn
• ½ avocado, diced (optional)
• 1 tablespoon seeded and sliced jalapeño (optional)
• 1 tablespoon finely chopped fresh cilantro (optional)
• ¼ cup sliced black olives