Wednesday, March 18, 2009

Roasted Tofu and Vegetable Enchiladas

I had a totally delicious tofu scramble breakfast wrap the other morning, and decided to do something similar for dinner that same day. Knowing that I had a least a few corn tortillas at home, I thought of enchiladas, bought some green enchilada sauce, and went for it.

Roasted Tofu and Vegetable Enchiladas:
1/4 package tofu, pressed for at least 10 minutes and cut into 2 steaks
1 zucchini, julienned
1/3 red onion, sliced
1/2 poblano pepper, cut into thin slices
2/3 red pepper, sliced
1 green onion or 2 scallions, sliced
1 - 1 1/2 cup green enchilada sauce
2 tbsp. Sriracha
Corn tortillas
Olive oil
1/2 tsp. smoked paprika
Sea Salt
Fresh Ground Pepper

Begin by preheating your oven to 375 degrees. Combine the enchilada sauce and Sriracha in a small pot over medium-low heat, and cook until it has thickened. Place your tofu steaks on foil-lined cookie sheet, and coat in the thickened sauce. Cook in the oven for 20 minutes, turning once halfway through. 

In the meantime, make sure your vegetables are all ready to go, and put 2 tablespoons of oil in a large pan over medium-high heat. 

Once your pan is hot, put in all of the vegetables, spreading them out evenly.

Let the vegetables brown very well by tossing the vegetables and giving them 4 minutes to cook, then tossing again.

It will take about 25 minutes to brown the vegetables. Once the tofu is ready, cut it into cubes and add to the pan. 

Fill your tortillas with the vegetable filling, and place them in an oiled oven-safe dish. Pour the remainder of the enchilada sauce + Sriracha over top, adding additional enchilada sauce as necessary to cover the tortillas.

Cook 10-15 minutes in the still 375-degree oven, and serve it up with whatever sides you please. I went for some Cuban-style black beans, a brown rice salad with corn and tomato, and some avocado. The filling is delicious over rice as well.

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