Tofu enchiladas
This is your next-level comfort food: tortilla wraps filled with smokey tofu and capsicums, and topped with tangy tomato salsa and a creamy garlicky white sauce.
Recipe adapted from Ebony McCorkell's 28-day Kindness Kickstarted Mealplan
Ingredients
- Filling
- 22g olive oil
- 55g red onion, chopped
- 120g red capsicum
- 120g green capsicum
- 250g firm, plain tofu, cut into small cubes
- 180g smoked tofu, cut into small cubes
- 2 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp onion powder
- 3/4 tsp garlic powder
- 125g salsa
- 125g chopped tomato
- Sauce
- 60g raw cashews, soaked for > 4h
- 180 mL soy milk
- 1/2 tsp salt
- 1/8 tsp black pepper
- 1 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 ground mustard
- 3/4 tsp Italian herbs
- 6g nutritional yeast
- 5g apple cider vinegar
- Other ingredients
- 175g salsa
- 370g tortillas
Instructions
- Capsicums
- Heat up the oven grill at ~210°C.
- Place the capsicums on a sheet of baking paper on a tray, and place in the oven. Turn the capsicums regularly to blacken all sides evenly.
- When all sides are roasted, take them out of the oven, immediately place them in a sealed container and let them cool down. The moisture of the capsicums will allow the skin to peel off easily later.
- When they are cool enough to handle, strip the skin delicately off the capsicums, remove the seeds inside, and cut them into strips. Do not be tempted to use running water to remove the seeds or the skin, as it would remove the taste from the roasted capsicums.
- Reserve.
- Filling
- Heat up 13g olive oil in a pan over medium heat, and fry the cubed tofu until the cubes turn slightly golden, stirring constantly.
- Remove from the pan and reserve
- In the same pan, heat up the remaining 9g of olive oil, and fry the onion for a few minutes.
- Add chopped tomato, and cook some more.
- Add back the tofu, spices, roasted capsicums and salsa, mix, and cook for a few more minutes.
- Turn off heat, and let it completely cool down.
- Enchiladas assembly
- Turn on oven at 200°C (fan off), and lightly brush an oven dish with oil.
- While the oven is heating up, divide the tofu filling into amount equal to the number of tortillas at your disposal.
- Heat up a pan over medium heat. Briefly toast each tortilla over dry heat in the pan on each side, then quickly transfer the warm tortilla to a plate, put some of the tofu filling in the middle, wrap it, and put it in the greased oven dish. Repeat the procedure until you have used all tortillas and all of the tofu filling.
- Cover the tortillas with the salsa.
- Pour the white garlic sauce evenly on top of the tortillas, and bake them for ~20-30 min.
- Enjoy straight out of the oven or reheated, with a side of fresh salad.