Feisty Tofu Enchiladas

With all these cold and snowy days this year hot comfort food is welcome more than the past two winters. I keep coming up with new original recipes for the blog to keep you warm and eating healthy through the cold and crappy weather most of the country is experiencing. Now you could find tofu enchilada recipes on a google search, but it wouldn’t be these. I like to put a hot and happy feel to many of the dishes I create and chipolte peppers in adobo sauce make this recipe a winner. It’s also fast and simple for those who don’t want to spend too much time in the kitchen.

Should you think tofu is just too weird a substance to use in Mexican food think again. Tofu lends itself to this type of seasoning quite well, and if you want it more meat like just get the extra firm tofu. It’s certainly more healthy for you than CAFO(concentrated animal feeding operation) pork/beef that most Americans would be eating in their enchiladas. Served with beans and rice it’s a meal you won’t walk away from feeling hungry. I also like to serve it with sliced avocado and fresh cilantro sprigs for color and taste. For a bit more protein and taste I top them with roasted shelled pumpkin seeds just out of the oven.

As for the enchilada sauce it whips up in 15 minutes, and is easy to cook at the same time as the filling as long as you start the sauce cooking first. I hope you brave souls that are trying to eat healthier give this a try and please leave comments on this or other similar recipes you are trying. Until next week stay warm and think Spring!

sauteing the filling

Enchilada Sauce

1/4 cup minced white or yellow onion

1 1/2 teaspoons minced fresh garlic

1 1/2 teaspoons garlic infused olive oil, or regular olive oil

1 6 oz can tomato paste

1/2 teaspoon chili powder

1/2 teaspoon paprika, or hot paprika

1 15.5 oz can tomato sauce

1 chipolte minced, optional

Saute minced onion and garlic in oil for 5-7 minutes on medium low to low heat stirring often.

Add rest of the ingredients and simmer for 15 minutes on low heat uncovered stirring about every five minutes. If you have the time simmer for thirty minutes.

roll them up

Grocery list

1 6 oz can tomato paste

1 15.5 oz can tomato sauce

1 can chipolte peppers in adobo sauce

1 yellow or white onion

fresh garlic

Fast and Furious Feisty Tofu Enchiladas

2 teaspoons garlic infused olive oil, or regular olive oil

1/3 cup chopped yellow or white onion

3/4 cup chopped red or green bell pepper

12 oz firm tofu, drained and dried a bit

3/4 teaspoons cumin

2 tablespoons salsa(like Pace Picante Chunky)

1/2 teaspoon salt

1 cup shredded cheddar and jack cheese

6 inch corn tortillas

Preheat oven to 375 degrees.

Saute onions in oil in a saute pan on medium heat for three minutes stirring often.

Add peppers and cumin and cook for seven minutes on medium low stirring occasionally.

Add tofu, and salt. Cook five minutes stirring carefully so you don’t break up the tofu too much.

Add the salsa and cook one more minute stirring just to incorporate the salsa.

On a countertop or cutting board assemble corn tortillas and fill them with approximately 1/3 cup tofu filling, and cheese. Roll and place close together in a 10-12 in square baking dish. Top with sauce, cheese, and bake at 375 degrees for about ten minutes to melt cheese.

You can also use banana boat shaped baking dishes to bake two enchiladas per person in.

Makes 4-6 enchiladas, and is easily doubled.

Grocery list

1 white or yellow onion

1 green or red bell pepper

12 oz firm tofu

Pace Picante salsa chunky style

8 oz shredded cheddar and jack cheese

6 inch corn tortillas

ground cumin

roasted shelled pumpkin seeds, optional