Dish 5: Tofuladas
I used tofu as my filling. If you’re intimidated by tofu, I gotta tell you: Don’t be. Preparing the tofu for this recipe is ridiculously easy.
I like to use Nasoya tofu, and I chose their organic extra-firm for this. It’s usually found in the produce section by the refrigerated dressings or with all the deli-meat analogues and is packaged in water.
To maximize the texture and flavor, peel off the plastic covering, drain the water out of the package, and slice the tofu into two thin rectangles. Wrap these in foil, wax paper, freezer paper, or paper towels and place in a baking dish in your freezer. Leave them in there at least overnight. They’ll change to a yellow or tan color when frozen. Remove the tofu from the freezer and allow it to thaw on your countertop or in your fridge during the day. Once it’s thawed, you’ll be able to gently squeeze the water out of it like a sponge. Then, tear the tofu into strips or crumble it into a bowl.
After draining, tofu will absorb whatever flavor you want it to. We’re going to give our tofu a nice massage and a quick bake to lock in the flavor.
Preheat the oven to 350F. In a small bowl, combine
- 1/2 – 1 T creamy natural peanut butter
- 3 T soy sauce, bragg’s liquid aminos, coconut aminos, etc.
- 1/8 tsp cumin
- 1/4 tsp garlic powder
Pour over the tofu and gently squeeze it into the pieces. They’ll soak up the mixture very well. Then, sprinkle the tofu with:
- 1/4 – 1/2 tsp chile powder
Gently stir until the pieces are coated with a little powder. Arrange the pieces in a single layer on a parchment-lined baking sheet and bake for 10-15 minutes. If you chose to crumble your tofu, you may choose to simply dry-fry it in a pan on your stove to remove any excess moisture.
- ~2 C blended totcho soup (or 1 (15oz) can tomato sauce**)
- 1/8 tsp chipotle chile powder
- 1/4 tsp ancho chile powder
- 1/4 tsp ground cumin
- 1/4 tsp dried oregano
- 1 tsp unsweetened dark cocoa
**Add these additional ingredients only if using tomato sauce instead of the blended soup:
- 1 tsp garlic powder
- 1/2 tsp dried cilantro
- 1/2 tsp crushed red pepper flakes
- 1/2 small white or yellow onion, diced
- 1 jalapeno, seeded and chopped
Mix well and simmer until thick, stirring occasionally. If you used the tomato sauce, blend the enchilada sauce once it is cool.
Preheat oven to 350F.
- 1 recipe enchilada sauce
- 8 (8″) whole wheat tortillas
- 8 oz tofu filling
- 1/2 C southwest relish (solids only)
- vegan cheese (optional)
Add a little sauce to the bottom of a 9″x13″ pan and spread it to create a thin layer. Using a pastry brush or the back of a spoon, smear a little enchilada sauce on a tortilla — just enough to change its color. Place sauce-side up on your countertop or a plate (or your kitchen scale, if you’re anal like me).
Add 2T (1 oz) of the tofu mixture a third of the way towards the center of the tortilla. Top with 1T (1/2 oz) of the relish. Add a sprinkle of vegan cheese (1/8 oz) and roll. Place seam-side-down in the sauced dish. Repeat for the remaining tortillas.
Top with enchilada sauce and a sprinkle of cheese. Bake at 350F for 20-25 minutes. Allow to rest 5-10 minutes before serving.
I hope you enjoyed this fun journey as much as I did, and that maybe you’ll be looking at your leftovers a little differently from now on — the possibilities are amazing. Don’t be afraid to experiment, and let us all know when you do!
What is your favorite food to enjoy as leftovers?