Tofu Enchiladas (picture included)
I saw this recipe in one of the books I checked out from the library called Tofu Cookery by Louise Hagler. Definitely, a book to check out for those of you interested in tofu.
The second recipe is flour tortillas made out of tortillas. If you use this in conjunction with the enchiladas you will have Vegan meal.
Enchiladas
Freeze, thaw, squeeze (this is for texture) and tear into bite size pieces:
3 lbs. tofu
Have ready:
16-20 masa (corn) tortillas or flour tortillas
Whip together:
1/4 c. soy sauce
2 Tbsp. tomato paste
2 Tbsp. peanut butter
2 tsp. onion powder
1tsp. cumin powder
Mix this together well and with the tofu pieces and brown in 1/2 c. oil, turning often. While tofu is browning prepare either Chili Gravy or Tomato Sauce below:
CHILI GRAVY
Fry until soft:
6 Tbsp. oil
1 large onion, chopped fine
Mix together in a seperate bowl:
6 Tbsp. chili powder
6 Tbsp. white flour
1 tsp. cumin
1 1/4 tsp. salt
1 tsp. garlic powder
Add this to the soft onions, then whip in slowly without making lumps:
1 1/2 qts. water
Bring to a boil and boil 20 minutes
OR
TOMATO SAUCE
Saute together:
2 Tbsp. oil
1 c. onion, diced
7 cloves of garlic, pressed
When onions are transparent, add:
3 (15 oz.) cans tomato sauce
1 Tbsp. cumin powder
3 1/2 c. water
2 tsp. salt
1/2 c. chili powder
Simmer for 30 minutes.
Preheat oven to 350 degrees F.
With tongs, submerge each corn tortilla in hot oil (350 F.) for just 1 or 2 seconds to soften. (If you are using flour tortillas skip this step and dunk directly in Chili Gravy or Tomato Sauce). Wipe off excess oil on the edge of the pan and dip the tortilla into Chili Gravy or Tomato Sauce., then lay it on a plate. Lay 1/3-1/2 cup of browned tofu across the tortilla and roll it up. Pour a thin layer of Chili Gravy or Tomato sauce on the bottom of a 9"x13" baking pan and arrange the rolled tortillas in it. Cover with the rest of the Chili Gravy or Tomato Sauce and bake for about 20-25 minutes or until bubbling.
Variations
1. Before baking sprinkle over the top:
1 1/2 c. onions, chopped and 1 1/2 black olives, chopped.
2. Add cheese on top, then serve with sour cream or guacomole.
Serves: 6-8
per serving (with Chili Gravy): Calories: 669, Protein: 24 gm., Fat: 50 gm., Carbohydrates: 37 gm.
per serving (with Tomato Sauce): Calories: 654, Protein: 27 gm., Fat: 42 gm., Carbohydrates: 50 gm.
Flour Tortillas
Mix together in a medium mixing bowl:
4 c. unbleached white flour
1 tsp. salt
Stir in:
1/3 c. oil
Blend in a blender until smooth:
1/2 lb. soft tofu
1 1/4 c. water
Make a well in the flour mixture, add liquid and stir well. Knead into a smooth dough on a well-floured board. Divide into 14-16 balls about 1 1/2" in diameter. On a floured board roll each ball out into an 8" circle.
Cook on a hot, dry griddle for a few seconds on each side until bubbly and brown-flecked on each side. Tortillas are best served right off the griddle, but can also be stacked inside a damp towel and reheated later.
Makes: fifteen 8" tortillas
per Tortilla: Calories: 190, Protein: 5 gm., Fat: 6 gm., Carbohydrates: 27 gm.
The second recipe is flour tortillas made out of tortillas. If you use this in conjunction with the enchiladas you will have Vegan meal.
Enchiladas
Freeze, thaw, squeeze (this is for texture) and tear into bite size pieces:
3 lbs. tofu
Have ready:
16-20 masa (corn) tortillas or flour tortillas
Whip together:
1/4 c. soy sauce
2 Tbsp. tomato paste
2 Tbsp. peanut butter
2 tsp. onion powder
1tsp. cumin powder
Mix this together well and with the tofu pieces and brown in 1/2 c. oil, turning often. While tofu is browning prepare either Chili Gravy or Tomato Sauce below:
CHILI GRAVY
Fry until soft:
6 Tbsp. oil
1 large onion, chopped fine
Mix together in a seperate bowl:
6 Tbsp. chili powder
6 Tbsp. white flour
1 tsp. cumin
1 1/4 tsp. salt
1 tsp. garlic powder
Add this to the soft onions, then whip in slowly without making lumps:
1 1/2 qts. water
Bring to a boil and boil 20 minutes
OR
TOMATO SAUCE
Saute together:
2 Tbsp. oil
1 c. onion, diced
7 cloves of garlic, pressed
When onions are transparent, add:
3 (15 oz.) cans tomato sauce
1 Tbsp. cumin powder
3 1/2 c. water
2 tsp. salt
1/2 c. chili powder
Simmer for 30 minutes.
Preheat oven to 350 degrees F.
With tongs, submerge each corn tortilla in hot oil (350 F.) for just 1 or 2 seconds to soften. (If you are using flour tortillas skip this step and dunk directly in Chili Gravy or Tomato Sauce). Wipe off excess oil on the edge of the pan and dip the tortilla into Chili Gravy or Tomato Sauce., then lay it on a plate. Lay 1/3-1/2 cup of browned tofu across the tortilla and roll it up. Pour a thin layer of Chili Gravy or Tomato sauce on the bottom of a 9"x13" baking pan and arrange the rolled tortillas in it. Cover with the rest of the Chili Gravy or Tomato Sauce and bake for about 20-25 minutes or until bubbling.
Variations
1. Before baking sprinkle over the top:
1 1/2 c. onions, chopped and 1 1/2 black olives, chopped.
2. Add cheese on top, then serve with sour cream or guacomole.
Serves: 6-8
per serving (with Chili Gravy): Calories: 669, Protein: 24 gm., Fat: 50 gm., Carbohydrates: 37 gm.
per serving (with Tomato Sauce): Calories: 654, Protein: 27 gm., Fat: 42 gm., Carbohydrates: 50 gm.
Flour Tortillas
Mix together in a medium mixing bowl:
4 c. unbleached white flour
1 tsp. salt
Stir in:
1/3 c. oil
Blend in a blender until smooth:
1/2 lb. soft tofu
1 1/4 c. water
Make a well in the flour mixture, add liquid and stir well. Knead into a smooth dough on a well-floured board. Divide into 14-16 balls about 1 1/2" in diameter. On a floured board roll each ball out into an 8" circle.
Cook on a hot, dry griddle for a few seconds on each side until bubbly and brown-flecked on each side. Tortillas are best served right off the griddle, but can also be stacked inside a damp towel and reheated later.
Makes: fifteen 8" tortillas
per Tortilla: Calories: 190, Protein: 5 gm., Fat: 6 gm., Carbohydrates: 27 gm.