Cds Famed Tofu Broccoli Enchiladas Recipes

CD'S FAMED TOFU-BROCCOLI ENCHILADAS

Steps:

• Preheat oven to 400 degrees F.
• Place half of the tofu in a food processor. Coarsely crumble the other half into a bowl and set aside.
• To the food processor, add the neufchatel, garlic, chili powder, and salt. Buzz until smooth, Pausing several times to scrape down the side of the work bowl.
• Add the onion and pulse-chop and few times.
• Add the broccoli and pulse-chop a couple of times more. The mixture should be smooth with chunks of onion and broccoli.
• Combine the mixture with the crumbled tofu, and stir well to combine. (Now is the time to rinse out the food processor and mix up one of the sauces, which is very quick).
• Spray a 10 by 13 inch baking dish with cooking sparay. Place the filling and a stack of tortillas nearby.
• Heat a nonstick skillet, or one that has been sprayed with cooking spray, over medium heat. Place a tortilla in the pan and warm just enough to soften it, about 45 seconds. Flip and warm the other side. Pull it out of the skillet and warm another tortilla.
• As the second tortilla heats, slap about 1/6 of the filling down the middle of the first warm tortilla, roll it, and place, seam-side down, in the prepared baking dish. Flip your in-skillet tortilla, and repeat the whole process. Keep going until all of the enchiladas are filled and the dish is full.
• Pour your sauce of choice over the enchiladas. Cover with waxed paper, then with foil, and bake until hot, 15 to 20 minutes.
• Remove the foil and waxed paper and sprinkle the top with the optional cheese. Raise the oven temperature to 450 degrees F and bake until the cheese is melted and bubbly, 5 to 10 minutes. Serve hot.

SPINACH AND BROCCOLI ENCHILADAS

Steps:

• Spray a large skillet and cook onion over medium heat until tender.
• Add the spinach, broccoli, 1/3 c picante sauce, garlic powder, and cumin. Heat through.
• Remove from heat. Stir in cottage cheese and 1/2 c cheddar cheese.
• Spoon 1/3 c mixture down center of a warmed tortilla. Roll up and place seam side down in a 13 x 9 dish coated with cooking spray.
• Repeat with remaining tortillas.
• Spoon remaining sauce over the top.
• Cover and bake for 20-25 minutes or until heated through.
• Uncover and sprinkle with remaining cheese, then bake 5 minutes or until cheese is melted.

VEGAN ENCHILADAS

Steps:

• For the sauce: In a small saucepan over medium heat, heat oil until shimmering. Add onions, garlic, and jalapeño. Sauté until onions are translucent, about 5 minutes. Add cumin, chili powder, and flour, whisking until browned and thickened. Slowly stir in 3/4 cup of water and tomato sauce, mixing well. Reduce heat to low, and simmer for 15 minutes. Season with salt to taste. Remove from heat and keep warm.
• For the filling and assembly: Preheat oven to 375 degrees. In a medium skillet over medium heat, heat oil until shimmering. Add tofu and cook until brown and somewhat crispy, and its liquid has evaporated, stirring from underneath to prevent sticking, 10 to 15 minutes.
• Once tofu looks brown and cooked on all sides, add two-thirds of the onion and half of the red bell pepper. Stir, and add garlic, jalapeño, cilantro, cumin and chili powder; mix well. Add soy sauce, and mix well. Season with salt to taste. Sauté until the onions and red bell pepper begin to soften, 5 to 10 minutes. Add 1 to 2 tablespoons of water if mixture seems parched, but it should be dry, and the tofu should resemble crisped, browned bits of meat.
• While the tofu mixture is cooking, wrap the tortillas tightly in aluminum foil, and place them in the oven for 10 minutes. Remove, keeping them wrapped, and set aside.
• In a shallow 9-by-7-inch casserole (or large enough to hold the enchiladas snugly in one layer), add 1/3 of the sauce to coat the bottom of the casserole. Unwrap the hot tortillas, and place one in the sauce to coat it, then turn it over so that it is coated on both sides. Add one-sixth of the filling, and roll the tortilla tightly. Place it seam side down on the sauce. Repeat to make six filled tortillas. Pour the remaining sauce on top of the tortillas, and sprinkle with remaining uncooked onion and red bell pepper. Bake until sauce is bubbling, about 15 minutes. Serve, if desired, with a green salad.