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Tofu Enchiladas

What you need: 

2 pounds firm tofu, frozen, thawed, and squeezed
1/3 cup soy sauce
2 tablespoons tomato paste
2 tablespoons softened vegan peanut butter
2 teaspoons onion powder
1 teaspoon powdered cumin
1 cup canola oil, divided
1 (20 ounce) can mild enchilada sauce, divided
12 fresh corn tortillas
1/2 cup sliced black olives

What you do: 

1. Preheat oven to 400 degrees F. Tear tofu into small pieces. In a bowl, combine tofu pieces with soy sauce, tomato paste, peanut butter, onion powder, and cumin. Mix thoroughly and set aside.
2. Heat 1/2 cup canola oil in an iron skillet until very hot and cook the tofu mixture until all of it is a nice light brown, about 6 minutes on high heat.
3. Meanwhile, spread 3/4 cup enchilada sauce in a 9X13" baking pan. Heat 1/2 cup canola oil in a separate skillet; dip tortillas into very hot oil for a few seconds to soften and transfer to a plate.
4. Fill tortillas with tofu mixture, roll, and place in baking dish. Continue with all 12 tortillas, putting some in a second dish if necessary. Top enchiladas with remaining sauce and black olives. Bake for 10-15 minutes, or until hot and bubbly.

Preparation Time: 
35 min
Cooking Time: 
Servings: 
5-6
Recipe Category: 

SO HOW'D IT GO?

Don't know if maybe it was because I didn't use enough tofu but this turned out really salty. I would decrease the soy sauce and the oil for frying. Also, if you freeze the tofu solid, you are going to have to defrost it in a microwave for a little while. . . not too much though because you still want it firm and crumbly. I added a can of black beens and chopped red pepper to the filling. All in all it turned out pretty good. My roommates loved it.

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I've made these several times now with some of the alterations suggested - sauteed veggies, not frying the tortillas and making my own enchilada sauce.  I also like to add lots of minced garlic and diced jalapenos to it as well. I have never had any peanut butter around while making these so I have always left it out - not sure what it would add to it.  Anyway, anyone who has tried them absolutely loves the enchiladas - vegans, vegetarians and omnivores. It's probably my omni husband's favourite meal - no joke!

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