Best Cds Famed Tofu Broccoli Enchiladas Recipes

CHINESE TAKEOUT-STYLE TOFU AND BROCCOLI RECIPE BY TASTY

Chinese Takeout-style Tofu And Broccoli Recipe by Tasty image

Here's what you need: firm tofu, vegetable oil, sesame oil, broccoli florets, vegetable broth, garlic cloves, grated ginger, soy sauce, agave syrup, rice vinegar, cornstarch, toasted sesame seeds, cooked white rice, sliced scallions

Provided by Camille Bergerson

Categories Dinner

Yield 4 servings

Number Of Ingredients 14

Ingredients

14 oz firm tofu
1 teaspoon vegetable oil
1 ½ teaspoons sesame oil, divided
3 cups broccoli florets
3 tablespoons vegetable broth
2 garlic cloves, minced
1 teaspoon grated ginger
¼ cup soy sauce
2 tablespoons agave syrup
1 tablespoon rice vinegar
1 tablespoon cornstarch, mixed with 1 tablespoon water
¹¹⁄₂ teaspoon toasted sesame seeds, plus more for serving
cooked white rice, for serving
sliced scallions, for serving

Steps:

Wrap the tofu in 2 layers of paper towels and place on a plate. Put another plate on top of the tofu to weigh it down and microwave for 2-3 minutes, or until drained.
After microwaving, carefully unwrap the tofu and slice into ½-1 inch cubes. Pat each cube dry.
In a large nonstick skillet, heat the vegetable oil and 1 teaspoon of sesame oil over medium-high heat. Once the oil is hot, add the tofu and cook on all sides until golden brown, 2-4 minutes per side, then remove from the pan and set aside.
Add broccoli to the hot pan with the vegetable broth. Cover and reduce the heat to medium-low. Steam for 5 minutes.
Remove the lid and increase the heat to medium-high.
Add the garlic, ginger, and remaining ½ teaspoon of sesame oil. Stir until softened.
Add the soy sauce, agave, rice vinegar, and cornstarch slurry. Stir until thickened to your desired consistency. Add the sesame seeds and stir to incorporate.
Return the tofu to the pan and toss to coat in the sauce.
Serve over white rice and garnish with scallions and sesame seeds.
Enjoy!

Nutrition Facts : Calories 244 calories, Carbohydrate 25 grams, Fat 11 grams, Fiber 5 grams, Protein 14 grams, Sugar 11 grams

CD'S FAMED TOFU-BROCCOLI ENCHILADAS

Cd's Famed Tofu-Broccoli Enchiladas image

Everyone loves this recipe, even those who think they don't like tofu! I tend to go a little light on the tofu and a little heavy on the cream cheese, and I put some or all of the optional cheddar cheese in the enchiladas as opposed to on top. I recommend light tofu, as it has a lighter flavor as well as being lower in fat. I also tend to process all of the tofu as opposed to half of it. Prep time is an estimate. Sauces are posted separately. From Crescent Dragonwagon's Passionate Vegetarian.

Provided by Ameliahead

Categories Soy/Tofu

Time 1h15m

Yield 6-8 enchiladas, 3-4 serving(s)

Number Of Ingredients 11

Ingredients

1 (16 ounce) package firm tofu
2 -3 ounces neufchatel cheese or 2 -3 ounces cream cheese
2 garlic cloves, peeled and quartered
1 1/2-2 1/2 teaspoons top-quality chili powder, preferably New Mexico-style
1 teaspoon salt (to taste)
1/2 large onion, cut into 4 pieces
2 -3 cups broccoli, cooked and coarsely diced
cooking spray
6 -8 flour tortillas or 6 -8 corn tortillas
3 cups tomatillo salsa verde or 3 cups cupboard enchilada sauce
3 -4 ounces sharp cheddar cheese or 3 -4 ounces monterey jack cheese, grated

Steps:

Preheat oven to 400 degrees F.
Place half of the tofu in a food processor. Coarsely crumble the other half into a bowl and set aside.
To the food processor, add the neufchatel, garlic, chili powder, and salt. Buzz until smooth, Pausing several times to scrape down the side of the work bowl.
Add the onion and pulse-chop and few times.
Add the broccoli and pulse-chop a couple of times more. The mixture should be smooth with chunks of onion and broccoli.
Combine the mixture with the crumbled tofu, and stir well to combine. (Now is the time to rinse out the food processor and mix up one of the sauces, which is very quick).
Spray a 10 by 13 inch baking dish with cooking sparay. Place the filling and a stack of tortillas nearby.
Heat a nonstick skillet, or one that has been sprayed with cooking spray, over medium heat. Place a tortilla in the pan and warm just enough to soften it, about 45 seconds. Flip and warm the other side. Pull it out of the skillet and warm another tortilla.
As the second tortilla heats, slap about 1/6 of the filling down the middle of the first warm tortilla, roll it, and place, seam-side down, in the prepared baking dish. Flip your in-skillet tortilla, and repeat the whole process. Keep going until all of the enchiladas are filled and the dish is full.
Pour your sauce of choice over the enchiladas. Cover with waxed paper, then with foil, and bake until hot, 15 to 20 minutes.
Remove the foil and waxed paper and sprinkle the top with the optional cheese. Raise the oven temperature to 450 degrees F and bake until the cheese is melted and bubbly, 5 to 10 minutes. Serve hot.