Tofu 'Chik'n' Enchiladas

Tofu 'Chik'n' Enchiladas Recipe from Mexico - Tomato, Cheese, and Broccoli

Region / culture: Mexico | Preparation time: 45 minutes | Cooking time: 30 minutes | Servings: 8

Introduction

Tofu 'Chik'n' Enchiladas are a delicious and flavorful twist on traditional enchiladas. These enchiladas are filled with a creamy "chik'n" filling made with tofu, broccoli, black olives, and pickled banana peppers, and topped with a spicy tomato sauce and a melty cheese sauce. This recipe is perfect for a vegetarian or vegan meal that is sure to satisfy your cravings for Mexican cuisine.

History

Enchiladas have been a popular dish in Mexican cuisine for centuries. Traditionally, enchiladas are made with corn tortillas filled with meat, cheese, beans, or vegetables, rolled up, and topped with a chili sauce. This recipe puts a unique twist on the classic enchilada by using tofu as a substitute for meat, creating a delicious and satisfying vegetarian version of this traditional dish.

Ingredients

The Very Spicy Sauce
28 oz (794 g) of tomato sauce
1.5 cup veggie stock or water
2 tbsp oil or margarine
2 tbsp flour
4 cloves garlic
2 tbsp hot chili powder
Melty cheese Sauce
1.5 cup soy milk
0.5 cup nutritional yeast flakes
3 tbsp cornstarch
2 tbsp light oil
1 tbsp unbleached flour
1 tbsp light miso (optional; give the 'cheez' a nice tang)
0.5 tsp garlic powder
salt to taste
1 tbsp cumin powder
2 tsp sweetener
0.5 tsp salt (or to taste)
The Very Creamy "Chik'n" Filling
1 lb (454 g) extra firm tofu
2 cup broccoli, chopped small and steamed until tender-crisp
2 cup water
0.5 cup soy sauce or braggs
1 cup tofu sour cream
0.5 cup chopped black olives (optional)
0.25 cup vegan mayonnaise (Vegenaise is best for this)
0.25 cup chopped pickled banana peppers

How to prepare

In a large pot, heat the margarine or oil until melted. Add the minced garlic and fry for a few minutes. Add the flour and stir to form a thick paste, and let this cook for a few minutes. Whisk in the remaining ingredients and simmer over medium-low heat for 20 to 30 minutes.

Preheat oven to 400°F (204°C). Slice the tofu into thin slabs. In a large bowl or other container, mix the soy sauce/braggs with the water and immerse the sliced tofu in this mixture. Let it marinate for at least 20 minutes. Drain the tofu and place it on a lightly oiled baking sheet. Bake for 20 minutes, turning halfway through, until the tofu is crispy on the outside and has a lovely golden/brown color. Remove from the oven and allow it to cool enough to handle.

Whiz all the ingredients together in your blender or food processor, then transfer to a small saucepan. Heat over medium heat, whisking constantly (this is important or it will get lumpy) until thickened. Remove from heat and set aside.
When the enchiladas have been in the oven for 20 minutes, remove the foil and top them with the melty Cheese sauce. Return to the oven and bake, uncovered, for another 10 minutes or until the Cheese has developed a "skin" and has started to brown a little.
Remove from the oven and let them set for about 10 minutes before serving. Top with extra tofu sour cream, salsa, and chopped green onions.
In a large bowl, mix the remaining ingredients until thoroughly combined. Then, shred the tofu with your hands into small pieces and add them to the bowl. Mix thoroughly and set aside.
In a 9 x 13" baking dish, ladle a thin layer of the spicy sauce so that it coats the bottom.
Now you want to take 8 large soft flour tortillas (I use whole wheat), and, one at a time, add them to a hot skillet that has 0.5 tsp or so of oil or melted margarine in it. Fry each tortilla for 1 or 2 minutes on each side, until brown spots form and it is slightly crispy. Dip the fried tortilla in the enchilada sauce until it is coated on both sides. Lay this on a tray or large plate and fill it with about 0.33 of a cup of the very creamy "chick'n" filling. Roll it up and place it seam side-down in the prepared baking dish. Repeat with all the tortillas. Cover the dish tightly with foil and bake at 375°F (191°C) for 20 minutes. While these are baking, prepare the melty "Cheese" sauce.

Variations

Add diced bell peppers, onions, or jalapenos to the filling for extra flavor and texture.
Use different types of cheese or cheese substitutes in the melty cheese sauce for a different flavor profile.
Top the enchiladas with avocado slices, cilantro, or sliced green onions for a fresh and colorful garnish.

Cooking Tips & Tricks

Make sure to marinate the tofu in the soy sauce or braggs mixture to infuse it with flavor before baking.

- Fry the tortillas in a hot skillet before filling and rolling them to give them a crispy texture.

- Be sure to whisk the cheese sauce constantly while heating to prevent it from becoming lumpy.

- Let the enchiladas set for about 10 minutes before serving to allow the flavors to meld together.

Serving Suggestions

Serve these tofu 'chik'n' enchiladas with a side of Mexican rice, refried beans, and a fresh salad for a complete and satisfying meal.

Cooking Techniques

Baking the tofu before adding it to the filling gives it a crispy texture and enhances its flavor.

- Frying the tortillas before filling and rolling them adds a delicious crispy texture to the enchiladas.

Ingredient Substitutions

Use dairy cheese instead of vegan cheese in the melty cheese sauce if desired.

- Substitute other vegetables such as zucchini, mushrooms, or spinach for the broccoli in the filling.

Make Ahead Tips

These enchiladas can be assembled ahead of time and stored in the refrigerator until ready to bake. Simply cover the baking dish with foil and refrigerate until ready to bake.

Presentation Ideas

Garnish the enchiladas with a dollop of tofu sour cream, a drizzle of salsa, and a sprinkle of chopped green onions for a colorful and appetizing presentation.

Pairing Recommendations

Serve these tofu 'chik'n' enchiladas with a side of Mexican rice, refried beans, and a refreshing agua fresca for a complete and satisfying meal.

Storage and Reheating Instructions

Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, place the enchiladas in a baking dish, cover with foil, and bake in a preheated oven at 350°F (177°C) until heated through.

Nutrition Information

Calories per serving

Calories: 350 per serving

Carbohydrates

Carbohydrates: 38g per serving

Fats

Total Fat: 15g per serving

Saturated Fat: 2g per serving

Proteins

Protein: 18g per serving

Vitamins and minerals

Calcium: 200mg per serving

Iron: 3mg per serving

Vitamin C: 15mg per serving

Alergens

Contains soy and wheat

Summary

These tofu 'chik'n' enchiladas are a good source of protein and fiber, and are packed with vitamins and minerals. They are a nutritious and satisfying meal option for vegetarians and vegans.

Summary

Tofu 'Chik'n' Enchiladas are a delicious and satisfying vegetarian twist on traditional enchiladas. Filled with a creamy "chik'n" filling, topped with a spicy tomato sauce and a melty cheese sauce, these enchiladas are sure to become a new favorite in your meal rotation. Enjoy the flavors of Mexican cuisine with this unique and flavorful recipe.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day, the sun shining brightly through the kitchen window as I sifted through an old recipe book that had been passed down to me from my own grandmother. As I turned the pages, my eyes landed on a recipe for Tofu 'Chik'n' Enchiladas, a dish I had never heard of before.

Intrigued by the combination of tofu and enchiladas, I decided to give it a try. I gathered all the ingredients I would need – tofu, tortillas, enchilada sauce, and various spices – and got to work in the kitchen. As I chopped, seasoned, and cooked, the delicious aroma of the dish filled the room, making my mouth water in anticipation.

When the enchiladas were finally ready, I couldn't wait to taste them. I took a bite and was instantly blown away by the flavors. The tofu 'chik'n' was tender and flavorful, the enchilada sauce was spicy and rich, and the melted cheese on top added the perfect finishing touch.

I knew then and there that this recipe would become a staple in my cooking repertoire. I had always enjoyed experimenting with new flavors and ingredients in the kitchen, and this dish perfectly combined my love for Mexican cuisine with my passion for vegetarian cooking.

Over the years, I have made these Tofu 'Chik'n' Enchiladas countless times, each time tweaking the recipe and making it my own. I have shared it with friends and family, who have all fallen in love with the dish just as I did.

But the story of how I learned to make this recipe goes beyond just finding it in an old cookbook. I have always been a curious cook, eager to learn new techniques and flavors from a variety of sources. And it was through this curiosity that I stumbled upon the secret ingredient that makes these enchiladas truly special.

One day, while browsing through a local farmers market, I came across a stall selling homemade tofu. Intrigued, I struck up a conversation with the vendor, a kind elderly woman who had been making tofu for decades. She shared her knowledge and expertise with me, teaching me the art of making tofu from scratch.

As I learned from her, I realized that the key to a great tofu 'chik'n' enchilada lies in the quality of the tofu itself. By making my own tofu, I could control the texture and flavor, ensuring that it perfectly complemented the other ingredients in the dish.

From that day on, I started making my own tofu for the enchiladas, using the techniques I had learned from the wise tofu maker at the farmers market. The difference in flavor and texture was remarkable, elevating the dish to a whole new level.

As I continued to make these enchiladas, I also started to experiment with different variations and additions. I added fresh vegetables, like bell peppers and onions, to give the dish a colorful and nutritious boost. I tried different types of cheeses, from sharp cheddar to creamy Monterey Jack, to see how they would complement the flavors of the dish.

Each time I made the enchiladas, I felt a sense of joy and satisfaction in creating something delicious and nourishing for myself and my loved ones. Cooking has always been a form of self-expression for me, a way to share my love and creativity with those around me.

And so, the story of how I learned to make Tofu 'Chik'n' Enchiladas is not just about finding a recipe in a cookbook or learning a new cooking technique. It is about the journey of discovery, the joy of experimentation, and the love that goes into every dish I create.

I am grateful for all the people and experiences that have taught me the art of cooking, from my own grandmother to the wise tofu maker at the farmers market. Their wisdom and guidance have shaped me into the cook I am today, always eager to learn, create, and share my passion for food with the world.