Tofu Enchiladas with Jalapeno Cream Sauce

Tofu Enchiladas with Jalapeno Cream Sauce

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Ingredients:

Filling: 

1 Cup small cubed tofu  

2 tablespoons olive oil, divided 

Kosher salt and freshly ground black pepper, to taste

3 cloves garlic, minced

1 small onion, diced

2 cups shredded green cabbage

1 cup carrots, peeled and grated

3 cups baby spinach

2 tablespoons chipotle pepper, in adobo sauce

1/4 teaspoon oregano

1/2 teaspoon cayenne pepper

12 (6-inch) corn tortillas, warmed

2 cups Monterey Jack cheese 


Jalapeno Sauce

2 TBSP unsalted butter

2 TBSP AP Flour

1 1/2 Cups veggie broth

3/4 Cup Sour cream

2 Jalapeno peppers, seeded and minced

1/2 tsp garlic powder

kosher salt and fresh ground black pepper to taste

1/2 cup chopped cilantro

Preheat oven to 400 degrees F.

Line a baking sheet with parchment paper. Place tofu onto the prepared baking sheet. Add 1 tablespoon olive oil, salt and pepper, to taste, and gently toss to combine. Place into oven and roast 15 minutes. Remove from oven and let cool.

Reduce oven temperature to 375 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.

Heat remaining 1 tablespoon olive oil in a large skillet. Add garlic and onion and cook, stirring occasionally, until the onions become translucent, about 5 minutes. Add cabbage, carrot, spinach, chipotle pepper, oregano and cayenne. Cook, stirring occasionally, until the spinach just begins to wilt, about 1-2 minutes. Add tofu and gently toss to combine.

To make the sauce, melt butter in a large saucepan. Whisk in flour until lightly browned, about 1-2 minutes. Gradually whisk in  stock and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in sour cream. Add jalapeños and garlic powder and simmer until the sauce has thickened, about 2 minutes; season with salt and pepper, to taste. Remove from heat and stir in cilantro.

To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/3 cup of the tofu mixture in the center; sprinkle with cheese. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and tofu mixture.

Pour half of the jalapeño cream sauce evenly over the top. Place into oven and bake, covered, until lightly golden and bubbly, about 20 minutes. Serve immediately with remaining jalapeño cream sauce, garnished with cilantro.

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