1 lb. firm regular tofu
1 small onion, chopped
1 clove garlic, pressed
1 tablespoon oil
1 16-oz can diced tomatoes
1 teaspoon salt for sauce, 1/2 teaspoon salt for filling
1 teaspoon cumin
1 4-oz can chopped green chili peppers (or fresh)
1 16-oz can enchilada sauce (I prefer Hatch 5 roasted red pepper, but it might be
1 16-oz can kidney beans, rinsed
2 teaspoon chili powder
12 corn tortillas
chopped scallions to garnish
This recipe was veganized and simplified from Cook with Tofu.
In a large sauce pan saute onion and garlic in oil until tender. Add tomato, salt, cumin, half the can of green chili, and the enchilada sauce. Simmer while preparing the filling. To prepare filling, pat dry the tofu, squeezing out excess liquid. Set tofu aside to drain. In a large bowl mash the rinsed kidney beans until they are mostly white. Mash in the tofu until well combined. Add the remaining chili peppers, chili powder, and 1/2 teaspoon salt.
Cover the bottom of a 9 X 13-inch baking pan with one-third of the sauce. Place a layer of tortillas on the sauce, ripping some in half to make a flat layer. Cover the tortillas with a flat 1/2-inch layer of filling. Top with sauce. Repeat to create another layer of tortillas, filling, and sauce. For the last layer top with tortillas and coat with the remaining sauce. Bake at 350 degrees F for 25-30 minutes until the sauce is bubbly. Top with chopped scallions for garnish.
Substitute fresh roasted tomatoes and chilis when available.