Wednesday, March 30, 2016

Tofu Enchiladas with Mushroom Sauce

Tofu is a product that seasons beautifully. Although it is somewhat tasteless plain, it fancies up nicely with the addition of herbs and spices. Here it is used to create a Mexican enchilada dish. I think you'll like it!

Tofu Enchiladas

1 lb firm tofu, frozen, thawed, squeezed dry and chopped
1 onion, chopped
2 Tablespoons soy sauce
1 teaspoon ground cumin
1 4-oz. can mushrooms, chopped
1 can olives, sliced
Salt and pepper to taste
2 cups grated cheddar cheese or soy cheese (optional)
Corn Tortillas

1 cup plain yogurt or low-fat sour cream or Tofutti vegan cream cheese
1 can cream of mushroom soup or soup recipe below
Pinch garlic powder
1 small can chopped green chilies

In a large non-stick skillet, saute onions, tofu, soy sauce and cumin together in a small amount of oil until onions are transparent and tofu is browned. Add mushrooms and olives, and salt and pepper to taste.

In a medium bowl,  mix together all the ingredients for the sauce. Dilute with water to reach consistency for sauce.

Cover the bottom of a 9 X 13 inch sprayed casserole dish with a thin layer of sauce. Put tofu mix and cheese on tortilla and roll up. Place seam side down in casserole dish and repeat until filling is used up. Pour rest of sauce over the top of rolled tortillas. Bake at 350 degrees for 20 - 30 minutes. May sprinkler cheese or olives on top.

Cream of Mushroom Soup

2 cups milk (cashews, soy, or dairy)
2 Tablespoons unbleached white flour
1 1/2 teaspoons chicken-style seasoning
1/2 teaspoon dry parsley flakes
1/2 teaspoon salt
1/8 teaspoon paprika
1 4-oz. can mushrooms with liquid

Place milk and seasonings in blender. Blend until smooth. Add mushrooms and blend briefly until mushrooms are chopped. Pour into saucepan. Cook over medium-low heat until thickened.

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