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Tofu Enchiladasmain dish, vegetarian, tex-mex 2 pkg mori-nu silken firm tofu; drained (10.5 oz each) 2 cup nutritional yeast cheese sauce 1/4 cup cilantro; chopped 1/4 cup onion; minced 1/2 teaspoon chili powder 20 oz enchilada sauce 6 6-inch corn tortillas 2 tablespoon green onion; chopped 2 medium tomatoes; chopped 1 1/2 cup corn, frozen or canned In a medium bowl, combine tofu, "cheese" sauce, cilantro, onion, corn and chili powder. Heat enchilada sauce. Dip each tortilla quickly into the heated sauce and place it on aflat surface; top with approximately 1/2 cup tofu mixture and roll tightly. Place seam side down in an 8-inch square shallow baking dish. Pour remaining sauce over enchiladas. Bake 20-25 minutes in a preheated 350-degree oven. Garnish with tomatoes and green onions. Serve HOT. Makes 6 enchiladas. From DEEANNE's recipe files
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