By
Kosher Guru
/ January 18, 2016
Meatless Enchiladas
2016-01-18 16:17:42
Ingredients
- 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
- Salt
- pepper
- tsbp chopped cilantro
- tbsp red onion
Instructions
- Enchiladas
- 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
- Salsa
- 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
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