Best Tofu Enchiladas Recipes

VEGETARIAN BEAN AND TOFU ENCHILADAS

Steps:

• Bake tofu at 350 degrees for 45 minutes or saute in 2tbsp of olive oil Saute chopped carrots, celery and onion in cooking spray or olive oil Heat drained black beans and refried beans on medium heat Add tofu, vegetables, taco seasoning and salsa (to taste) Spray baking dish with cooking spray Pour half a can of enchilada sauce in bottom of pan Spoon tofu and bean mixture into 6-8 tortillas, then place into pan Pour remaining sauce over tortillas Sprinkle with 1/4 cup cheese per enchilada Bake at 500 degres for 35 minutes covered, then uncover and bake for another 10 minutes

TOFU ENCHILADAS

Steps:

• 1. Freezing the tofu in advance changes the texture of the tofu to be meatier. Frozen tofu is chewy and crumbles easily like ground meat. Defrost the tofu by leaving it out for several hours or in the microwave for a few minutes. Drain the water from the tofu package. Over a bowl, squeeze the tofu between your hands firmly until most of the excess water is gone. Then cut the drained tofu into thin strips. 2. Heat a sauté pan over medium heat and add the olive oil. Sauté the onion, red pepper, and diced chilies for a few minutes. Then add the tofu strips and all of the seasonings. Fry the tofu until it is browned and firm. It will take approximately 10 minutes. Do not stir the tofu too often or it will become mushy. Let it sit and brown on each side so that it firms up. Remove from the heat and let the tofu mixture cool. Then, gently mix in the cream cheese and blend well. 3. Now you will soften the corn tortillas. Lightly spray a fry pan with cooking spray or olive oil (cast iron works best) and heat to a high temperature. Dip each tortilla in a bowl of water to get them dampened and fry for just one minute on each side. 4. To make the enchiladas, take a tortilla in your hand, place about 3 tablespoons of the tofu filling in the center, and sprinkle in a little jack cheese (you can skip the cheese if you want a lighter meal). Be careful not to over fill! Roll the tortilla in your hand and place seam side down in lightly sprayed baking pan. After all the enchiladas are rolled, pour the enchilada sauce on top of each enchilada with a ladle. If you want, top the enchiladas with the jack and cheddar cheeses and sliced olives. Bake at 350º for 40 minutes. These will be a big hit!

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.

CD'S FAMED TOFU-BROCCOLI ENCHILADAS

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.