You are here
CD's Famed Tofu-Broccoli Enchiladas
Passionate Vegetarian by Crescent Dragonwagon
This easy to make, spicy tofu dish will make a tofu lover out of anybody. If you are vegan you can just leave out neufchatel cheese. I like to serve it with sour cream and a side of re-fried black beans.
1 package (16 oz) firm tofu
3-4 oz Neufchatel cream cheese (optional)
2-4 cloves of garlic
1 ½ - 2 ½ tsp chili powder ( I use 1 tsp for mild)
5 ml1 tsp salt
1//2 large onion
2-3 cups of cooked, coarsely diced broccoli
Cooking spray
6-8 whole wheat flour tortillas
110 g4 oz Cheddar or Jack cheese (optional)
enchilada sauce:
1/2 onion
2 14-oz. cans chopped tomatoes (I prefer fire roasted)
2-4 Tbls. salsa
1. Preheat oven to 400
2. Place half tofu in a food processor and crumble the other half in a large bowl.
3. To the food processor, add the Neufchatel, garlic, chili powder, and salt. Buzz until smooth. Add diced onion and pulse chop a few times. Add broccoli and pulse chop a few times more. What you're aiming for is a smooth mixture with distinct chunks of raw onion and broccoli. Turn into bowl with crumbled tofu and mix well. Clean food processor and prepare enchilada sauce.*
4. Spray 10 inch baking dish with cooking spray, place filling and stack of tortillas near by. Heat pan to warm tortillas, about 45 seconds each. Take off skillet, throw in another. Place about 1/6 of the filling in middle of warm tortilla and roll it. Place it seam side down in baking dish. Repeat process.
5. Pour sauce over enchiladas, cover with wax paper then foil. Bake about 20 minutes, remove foil, add cheese, bake 10 minutes more.
*Enchilada sauce: In food processor put ½ onion, 2 14-oz cans of chopped tomatoes (I prefer the fire roasted), 2-4 Tbls salsa and liquefy.
Every time I make these it seems everyone wants the recipe. These are sure to be on their way to world fame.