Tofu Enchiladas Food

CHEESY VEGETARIAN TOFU ENCHILADAS RECIPE

Steps:

• Preheat the oven to 350F (180C). Slice the pressed/drained tofu into (about) 1" (2.5cm) cubes and place on a parchment or silpat lined sheet pan. Bake for 20 minutes until lightly golden. This will dry the tofu out. Set aside.Turn the oven heat up to 400F (204C).
• You'll need two baking pans or casseroles for this recipe, one large 13"x9" (33x22cm) and a smaller one (6"x4"/ 15x10cm) or two 8x8 (20x20cm) pans. Lightly grease the baking pans with pan spray and lightly coat the bottom of each pan with a bit of enchilada sauce - about 2-4 Tbs each. Tip the baking pans until the the bottom is covered in a thin layer of sauce. Set aside.
• In a medium saute pan add the oil and heat until it shimmers. Add the onion and bell pepper. Still on medium high heat, saute the pepper mixture for about 7-8 minutes giving the veggies time to char and soften a bit. Remove from heat.
• In the work bowl of a food processor, with the S blade attachment in place, add the tofu, tomato paste, cumin, chili powder, chipotle peppers, salt, water and lime juice. Pulse the mixture 3-4 times and scrape down the side of the bowl. Pulse 1-2 more times. The mixture should be in small to medium chunky bits.
• Transfer the filling to the pan with the peppers and add 1/4 C (59g) of enchilada sauce. Stir to mix. No need to reheat. Set aside.
• If using corn tortillas, wrap in foil and pop them in the oven for about 4-5 minutes, just to steam/soften. Or, heat the corn tortillas directly on the stove top on an open flame, about 10-15 seconds per side. Set in foil and cover after each tortilla is added. If using flour or a mixture of flour/corn or flour tortillas, there's no need to warm the tortillas. Place one tortilla on a work surface and spoon in about 3-4 Tbs of filling then top with about the same amount of cheese. Gently roll the tortilla and place seam side down in the pan. Repeat this process until all the enchiladas are made. If you have any leftover filling, spoon it along the edges of the assembled tortillas. Pour the enchilada sauce evenly over the tortillas, and use a spoon to make sure all the exposed tortillas are covered in the sauce (even if it's a thin layer - that's okay). Be sure to get the areas in between the enchiladas too! Sprinkle the remaining cheese over the top.
• Cover the pans with foil and bake at 400F for about 20-25 minutes or until bubbly and warmed through. Remove from oven and let set for five minutes before sharing. Serve (optional) with salsa, cilantro, pepita crema, sour cream, jalapeños, avocado slices and/or black olives.
• For leftovers, transfer the enchiladas to a covered container to store up to three days in the refrigerator.To reheat refrigerated enchiladas, preheat oven to 400F cover with foil and bake for about 20-25 minutes or until heated through.

10-MINUTE TOFU ENCHILADAS RECIPE

Steps:

• Pre-heat oven to 350 F.
• In a large pan , crumble the tofu and sauté in olive oil with taco seasoning or chili powder until lightly golden brown and coated with spices.
• Transfer the sautéed tofu to a large bowl and add approximately 1/2 cup enchilada sauce and half of the cheese. Combine well.
• In the bottom of a baking pan or casserole dish , spread a thin layer (about 1/4 cup) of enchilada sauce.
• Place a few spoonfuls of the tofu mixture in each flour tortilla. Roll up and place in baking dish, nestling the enchiladas closely together.
• Pour the remaining enchilada sauce over the tortillas in the pan and sprinkle the rest of the cheese on top.
• Bake your tofu enchiladas for 20 to 25 minutes, or until done.

TOFU ENCHILADAS VERDES

Steps:

• Preheat the oven to 425º. Combine the tomatillos, onion, garlic, and serranos on a baking sheet. Season the vegetables liberally with salt and pepper and drizzle with the olive oil. Roast the mixture for 15-20 minutes, or until everything is soft and slightly charred. Place the tomatillo mixture into a blender and add in the cilantro, lime juice, and chicken broth. Puree until mostly smooth. Set aside. Heat the olive oil in a skillet over medium-high heat. Add in the onions and garlic and sauté for 1 minute. Add the tofu into the pan by crumbling it with your fingers. Season well with salt and pepper, and then add in the cumin. Once the tofu is brown around the edges, stir in the cilantro and ¼ cup of the salsa verde. Turn the oven to 350º. Cover the bottom of a 9x13 inch baking dish with a thin layer of the salsa verde and set aside. Wrap the corn tortillas in a damp paper towel and heat in the microwave for 1 minute. Lay a tortilla out on a work surface and sprinkle with a small amount of the cheese, and then top with a spoonful of the tofu mixture. Roll tightly and place the enchilada seam-side down in the baking dish. Repeat with the remaining tortillas and filling. Cover the enchiladas with all but a half-cup of the salsa verde. Top with the remaining cheese and bake the enchiladas for 15 minutes, or until the cheese is melted, but not browned. Top the enchiladas with thinly sliced red onion, queso fresco, and cilantro. Serve with the remaining salsa verde and sour cream. Yum!

TOFU MOLE ENCHILADAS

Steps:

• Tortillas should be six inch size. Use cast iron.
• Heat skillet over med heat and add garlic and tomatoes. Cook 15 minutes turning frequently or until tomatoesa are blackened. Remove and cool slightly. Peel garlic. peel and core tomatoes. Place them and almonds and 1 tbsp seeds in food processor and make smooth mix. Set aside.
• Wipe out pan. Heat again over med high and add 2 ancho chilies to it flattening them with spatula. Cook until blackened on both sides. [flip em] Repeast with rest.
• Now do the same with gaujillo chilies.
• Combine them with the boiling water in a medium bowl; let stand 30 minutes. Strain chiles through a sieve into a bowl, reserving 1/3 cup soaking liquid.
• Place the chiles, reserved liquid, garlic, oregano, cumin, and cloves in food processor; process until smooth.
• Heat oil in pan over medium-high heat. Add onion; sauté 8 minutes or until browned. Place onion, 1 cup broth, cilantro, cocoa, cinnamon, and bread in food processor; process until smooth.
• Return onion mixture to pan. Add chile mixture; cook over medium heat 5 minutes. Stir in tomato mixture and 2 cups broth. Cook 30 minutes or until mixture is slightly thick. Stir in raisins, juice, sugar, and salt. Stir in tofu, and simmer 20 minutes.
• Heat tortillas according to package.
• Arrange about 1/3 cup mole down the center of each tortilla; roll up. Place rolled tortillas, seam-side down, on a platter. Top with any remaining mole, and sprinkle evenly with 1 1/2 teaspoons sesame seeds.

VEGETARIAN ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F.
• For the sauce: Heat the oil in a large skillet over medium heat. Add the onions, and cook, stirring frequently, until soft and translucent, about 5 minutes. Add the garlic, chile powder, cumin and cayenne, and continue to cook, stirring, until the spices are toasted, about 1 minute. Add 2 cups water, the tomato puree and 1/2 teaspoon salt, and bring to a simmer. Continue cooking until the sauce reduces and thickens slightly (it should be looser and thinner than marinara sauce), 15 to 20 minutes. Set aside to cool slightly.
• For the filling: Squeeze all the excess moisture out of the spinach. Put it into a large bowl with the pinto beans, and squeeze with your hands to combine and smash up the beans a little. Add half of both the Cheddar and the pepper Jack, half of both the sour cream and the scallions and 1 1/4 teaspoons salt, and stir to combine.
• Spread about 1/2 cup of the tomato sauce in the bottom of a 9-by-13-inch baking dish. Lay the tortillas out on a work surface, and spread 1 side of each with about 1 teaspoon of tomato sauce. Put about 1/4 cup of the filling across the middle of each tortilla. Roll each up, then shingle them in 2 even rows in the baking dish. Pour the remaining sauce over the top of the rolled tortillas, and sprinkle with the remaining cheeses. Cover the baking dish loosely with foil, and bake until the cheeses are melted and the filling is hot, about 30 minutes. Uncover, and continue baking to heat completely through, about 10 minutes more.
• For the topping: Whisk together the remaining sour cream, the lime juice and a pinch of salt in a small bowl. Drizzle the mixture over the baked enchiladas, and sprinkle with the remaining scallions.

BAKED VEGETARIAN ENCHILADAS

Steps:

• Grease 2 9x13 baking dishes.
• Combine beans, corn, salsa, tofu, and salt, mixing thoroughly.
• Add 1/3 to 1/2 of the cheese, and mix it in with the rest.
• Spoon some of the mixture into a warm tortilla and roll it up.
• Place the seam side in the baking dish.
• Pour enchilada sauce over enchiladas (I only used 1 1/2 cans).
• Sprinkle remaining cheese over top.
• Bake at 350°F.
• for 20 to 30 minutes.
• If desired, garnish each enchilada with a dollop of sour cream.

VEGETARIAN ENCHILADAS

Steps:

• Heat oil in a skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add corn kernels, oregano, cumin, salt, and pepper. Saute, stirring occasionally, for 10 minutes. Add spinach and parsley, cover, and cook for an additional 2 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Place drained pinto beans into a separate bowl and mash with a potato masher or fork until they are almost paste-like. Place 1/2 of the shredded cheese in a bowl for easy enchilada assembly. Pour 1/2 of the enchilada sauce into a 9x13-inch baking dish.
• Assemble enchiladas: take 1 flour tortilla, smear some mashed beans vertically along the right side of the tortilla. Place 2 to 3 tablespoons corn mixture on top of the beans, and then some shredded cheese on top of the corn mixture. Starting at the right edge, roll tortilla to the left and place seam-side down in the prepared baking dish. Repeat with remaining tortillas and fillings.
• Pour remaining enchilada sauce evenly on top of rolled tortillas. Sprinkle with remaining cheese and any remaining corn mixture.
• Bake in the preheated oven until sauce is bubbly and cheese is melted, about 20 minutes.

VEGETARIAN ENCHILADAS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Grease a 9 x 13-inch baking dish with nonstick spray.
• Bring a large pot of water to a boil over high heat. Add the sweet potatoes and cook until fork-tender, 10 minutes. Drain the sweet potatoes through a colander.
• Heat the olive oil in a large pan over medium-high heat. Once the oil begins to shimmer, add the onion and cook, stirring often, until beginning to soften, about 5 minutes. Add the garlic, cumin, paprika, and chili powder, and cook, stirring constantly, until aromatic, about 30 seconds.
• Add the sweet potatoes, black beans, and salt and cook until warmed through, about 3 minutes.
• Add 1 cup of enchilada sauce to the bottom of the prepared baking dish and use a spatula to spread evenly.
• Scoop ½ cup of the sweet potato mixture onto the lower half of a tortilla and roll up. Place seam side-down in the baking dish. Repeat with the remaining filling and tortillas, arranging in a row. Top with the remaining cup of enchilada sauce. Sprinkle the Mexican cheese blend on top.
• Bake the enchiladas for about 10 minutes, until the cheese has melted.
• Top the enchiladas with the cilantro and Cotija cheese, if desired, and serve immediately.
• Enjoy!

VEGETARIAN ENCHILADAS

Steps:

• Heat the oil in a large frying pan. Cook the onions and carrots for 5-8 mins until soft - add a splash of water if they start to stick. Sprinkle in the chilli powder and cook for 1 min more. Pour in the tomatoes and pulses and bring to the boil. Turn down the heat and simmer for 5-10 mins, stirring occasionally, until thickened. Remove from the heat and season well.
• Heat grill to high. Spread a spoonful of the bean chilli over a large ovenproof dish. Lay each tortilla onto a board, fill with a few tbsp of chilli mixture, fold over the ends and roll up to seal. Place them into the ovenproof dish. Spoon the remaining chilli on top.
• Mix the yogurt and grated cheese together with some seasoning, and spoon over the enchiladas. Grill for a few mins until the top is golden and bubbling. Serve with a green salad.