Hi, Kosher Guru here and I can’t wait to share my latest and greatest blog with you, which happens to be my very first. Follow me for an experience of a life time of amazing culinary delights and fantastic tastes as I share my recipes and photos with you. Make sure to follow me on Instagram at @kosherguru and Facebook kosherguru on twitter @thekosherguru so you too can be part of #gurunation.
To start our journey I figured meatless Monday might be appropriate, especially after coming off of Shabbos and the off the hook delicacies we had in the Kosher Guru house. One of my favorite meatless meals are my take on enchiladas made with a homemade enchilada sauce, tofu (yes real men eat tofu, at least I’m a male, I’m real, and I do eat tofu especially when it tastes so good) my favorite cheddar cheese, and to top it all off I use cilantro and creamy sour cream (it really is AMAZING!!!!!!). I start out making my sauce by sauteing onions till translucent, I then add diced peppers usually red but I’m sure you can use orange and yellow then I add some fresh tomatoes, cumin, chili powder, paprika, salt and pepper till it all comes together into a delicious sauce. I then add my diced tofu into the sauce so it envelopes the flavors of the sauce.
Next it’s time for the fun part of assembling my enchiladas. I use flour tortillas and in the center I add my sauce some chopped raw onion and cheddar cheese.
I love my food cheesy, so to me the more cheese the better and then I roll that baby up and place in a casserole baking dish.
Keep making the enchiladas till they are all squeezed in the dish and then top it off with more sauce, more raw onions and that yummy cheese. Next bake this baby covered for 20 minutes at 350 degrees and uncovered for about 10-15 min more until the top is bubbling and it looks fantastic. To serve add some sour cream and cilantro to a portion of 2 enchiladas per person with some guacamole and my homemade salsa. Enjoy these off the hook creations with family and friends and make sure to make those Brachas for achdus, Klal Yisroel, the Medina and Guru Nation!!!!
Can’t wait till next week’s culinary creations and until next week have a guru week!
- 3 chopped red peppers
- 2 plum tomatoes diced
- 2 chopped onions divided
- 4 plum tomatoes
- 1 box extra firm tofu
- 8 oz. Cheddar cheese
- 1 tsp Chili powder
- 1 tsp Cumin
- Salt pepper
- ½ tsp Paprika
- 2 tbsp canola oil
- flour tortillas
- cilantro and sour cream for garnish
- HOMEMADE SALSA
- 1 plump tomato diced
- 3 scallions chopped
- 1 jalapeño from a jar chopped
- juice from jarred jalapeño
- SIMPLE QUACAMOLE
- 1 avocado diced
- ½ tomato diced
- Juice from ½ lemon
- tsbp chopped cilantro
- tbsp red onion
- Preheat oven to 375
- Sauté onion in oil till translucent
- Add chopped peppers and tomatoes cook on med/high for about 20 minutes cover your sauce after 10 minutes until its super soft
- Add chili powder cumin and paprika add salt and pepper to taste cook sauce a little longer with the spices
- Remove tofu from package drain really well with paper towels and cube the tofu
- Add tofu carefully to sauce so it doesn’t crumble
- Assemble enchiladas by laying the sauce/tofu mixture on top of a tortilla add chopped onion and cheddar cheese and roll the tortilla up and place in a casserole dish
- Add remaining sauce (make sure you leave some) on top of the rolled tortillas add remaining diced onion and cover with cheddar cheese
- Bake at 350 covered for 20-30 min – until cheese has melted uncover for additional 10 minutes to brown the top and create a nice crispy outside
- Enjoy with sour cream, cilantro, salsa, and guacamole
- Combine tomato, scallions and jalapeno and about a tsp of jalapeno juice from jar serve with enchiladas or tacos
- Avocado salad
- Combine Diced avocado, tomato, and about a tsp chopped cilantro a tbsp red onion
- Squeeze half lemon; add salt & pepper to taste for a little kick add crushed red pepper
- Mix it all together and enjoy with the enchiladas or even on its own