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Sunday, March 6, 2011

Tofu Enchiladas

This begs to be assembled as a freezer kit.  Shredded tofu toughens up a bit in the freezing/thawing process, which works well in this dish.  Calm down, calm down...you don't have to use tofu, but if you're looking to expand your protein repertoire, give this a try!

You can freeze the sauce, the tortillas, the shredded tofu, the onion/garlic/spice mixture and shredded cheese, keep a can of black olives in the pantry and you're good to go.  Optionally, you may want to have guacamole, sour cream, fresh chopped onion, sliced avocado on hand when you're ready to serve.

For tofu rookies, you can get water-pack and aseptic box tofu.  They're usually both in the refrigerated area of the produce section.  The water pack tofu is firmer and better suited for dinner dishes, in my oh-pinion.  The aseptic box tofu makes kick-butt desserts though. 

Tofu Enchiladas
Makes 4 servings

1 14 oz package water-pack tofu, firm or extra-firm
1 onion, chopped
2 cloves garlic, chopped
1 tsp cumin
1 tsp coriander
2 cups enchilada sauce, homemade or store-bought

For serving:
corn tortillas
shredded cheese (Cheedar, Jack, Mexican blend)
sliced black olives
sour cream
chopped onion
sliced avocado

Drain the water from the tofu and shred using the large holes of a box grater.  Put the shreds in a fine sieve and place a piece of wax or parchment paper on top.  Put a can or other weight on top and let stand for several hours. 

shredded tofu
pressing/draining tofu under a weight

Put the tofu in a zip-top or vacu-seal bag.  Combine onion, garlic, cumin and coriander in another bag.  Put these two bags in a larger bag with the tortillas, sauce (if homemade) and shredded cheese and freeze.  Label pantry items (olives and canned enchilada sauce), if using.

If preparing for next-day or same-day cooking, don't worry about freezing the tofu.  Just shred it and drain it for several hours.  Combine chopped onion, garlic and spices in a bowl and set aside. 

When ready to cook, thaw ingredients.  Squeeze any remaining water from the tofu.  Heat a tablespoon or two of oil in a skillet.  Add onion-garlic mixture and saute until soft.  Add tofu and saute a few minutes longer.  Add enchilada sauce and 1 cup water and simmer 15 minutes. 

To serve, warm tortillas in the microwave for about 15 seconds.  Lay one tortilla flat and top with enchilada sauce, cheese, olives and any other desired toppings. Pin It

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