Saturday, January 15, 2011

Tofu Enchiladas

When a friend of mine told me she made the best enchiladas I had to see if she was right!!! Thank you Chef M for sharing your recipe.
Upon first glance, I thought tofu and mushrooms in enchiladas cannot possibly taste good!!! I only like mine with lots of cheese! However, I was wrong again. They are absolutely fantastic, easy to make, and undoubtedly the best enchiladas I have ever had!!! Next time I plan on making my own sauce from scratch and perhaps adding a little spinach…hmmm, eh?

Here is the original recipe (with my modifications *):

Tofu Enchiladas

What you need:
1 16 oz. package of extra firm tofu
2  c. of soy Monterrey Jack or Cheddar cheese, grated*
1 can of black beans
1 package of cherry tomatoes
1 Portobello mushroom**
1/2 T. Chili powder
1 T. Cumin
1 T. Garlic powder
1 tsp. Salt
2 T olive oil
Package of corn tortillas (we like whole wheat)***
16 oz. can of red enchilada sauce****

* I used soy free Daiya Cheese.
** I used ~16 medium sized shitake mushrooms.
*** We tried corn and flour tortillas. We liked the corn ones better; less soggy.
****Read the labels because most use chicken broth. However at sunflower, WFs, and maybe elsewhere there is a brand called HATCH that does not. Or you could always make your own.

What you do:
Mash or crumble tofu. Slice and dice the mushrooms. Fry tofu and mushroom in olive oil seasoned with the chili powder and cumin.  Set aside in a bowl.

Combine most of the grated cheese (leave a little to sprinkle on the top), black beans, diced cherry tomatoes, garlic and salt.  Add the tofu and mushrooms, and mix all ingredients.

Place a tortilla on a plate, drop some of the cheese, tofu, bean, and tomato mix on one end of the tortilla and roll it up tightly.  Do this until the mixture is used. 

Lightly oil an oblong baking/Pyrex dish, and place filled tortillas side by side until dish is filled. Pour enchilada sauce over the enchiladas, and sprinkle remaining cup of cheese uniformly over the top. 

Set aside for an hour or two at room temp to let the ingredients mingle. Heat oven to 325 degrees.  Bake for 45 minutes or until the cheese is melted and sauce is bubbly.

Then Enjoy!!!!

Adult: 2 thumbs up (My husband said they were the best he ever had. He might be biased though)
Children: 2 thumbs up (the other two said they were toooooo spicy!)

1 comment:

  1. since when did you get a turkey and a goose? I don't remember that! The enchiladas look yummy :).