Tofu Enchiladas

Tofu Enchiladas with Spanish Rice

This is a vegan take on my Mother's recipe; oh so very deliciously hand-me-down. It has often pained me to watch my family devour these bundles of savoriness right before my eyes. Not anymore. I've made them, and I've made them my way. Every morsel just for me (and you).

The playlist I've compiled is enough to make you forget why the heck it's 30 degrees in the middle of spring here in Chicagoland. It's happy to do so too. It'll make you want to dance a little; and I'm all about dancing in the kitchen!

What You'll Need:

Half an onion, diced very small

2 Tbs Canola Oil

1 Package Extra Firm Tofu, pressed (MeatHeads can use ground beef)

Salt to taste
Pepper to taste
2 Tbs or more to taste Chili Powder
1 Tbs AP Flour
1 C water

1 Package Corn Tortillas

1/2 C or more Daiya Cheddar Cheese Shreds

1/2 C or more Daiya Mozzarella Cheese Shreds

(omnivores may use regular dairy "mexican cheese blend")
1 Tbs Cilantro


1.Set your oven to 350F. If you haven't already, hit play on the playlist and get to cooking.                            

2. Grab a large skillet (I use a wok) and put it over medium-high heat with the oil.

3. Once hot, place your onions in the pan and begin crumbling your freshly pressed tofu over the top.

4. Salt and pepper the mixture.

5. With a wooden spoon (or whatever heat resistant utensil you prefer) give your tofu/onion mixture periodic tosses so as not to burn the bottom. Continue this until tofu is browned. It should take approximately 5 minutes.

6. Sprinkle the Chili Powder over the mixture. I never measure anything so all my measurements are approximate. The chili powder should be enough to cover the whole mixture. If not, add more.

7. Add the flour then toss the mixture.

8. Cover with water and stir lightly. The liquid should start to thicken slightly after about a minute. If it doesn't, add a touch more flour but don't overdo it!

9. Grab your tortillas and a 9x13 cake pan. Get ready to work quickly.

10. Place a tortilla in the water/spice mixture and let soak for about 5 seconds. You don't want them to be too stiff that they don't roll  too soggy they'll rip. Increase or decrease time accordingly.

11. Lay the tortillas in the cake pan careful not to stack them on top of each other to avoid sticking. You must work fast so as not to let all the water evaporate. Working fast will also prevent the tortillas from sticking to the pan and each other.

12. Once all the tortillas have been soaked, spoon in about a Tbs of the onion/tofu mixture. Sprinkle a combination of the Daiya cheeses on top of that and roll the enchilada shut with the seam facing down. Repeat until all of the enchiladas are filled.

13. There should still be some tofu and onion left over. Pour this evenly over the top of the enchiladas and sprinkle with the Daiya mix.

14. Pop them in the oven for about 10 minutes or until the cheese is melted.

15. Sprinkle the enchiladas with the cilantro.

Tofutti makes an awesome sour cream substitute that has served as a great accompaniment to many a Mexican fare. I also have an obsession with salsas and hot sauces alike. The green or tomatillo sauce varieties pair excellently with this recipe.

Grub On.