Tofu Recipe: Tofu Broccoli Enchiladas

[Guest guest]

My 14-year-old son, Austin, decided he wants us to try Tofu. After discussion,

we decided upon trying it fixed 5 different ways. That way there is enough

variety in the ways we try it and it truly is given a chance. I had him look

through Crescent Dragonwagon's Passionate Vegetarian cookbook for some recipes

he would like to try. This is the first one we have tried. It has been declared

delicious and voted to be made again.

:-)

 

1 package (16 ounces) firm, fresh (not silken) water-packed tofu, preferably

reduced fat

2 to 3 ounces Neufchatel reduced-fat cream cheese or regular cream cheese

2 cloves garlic, peeled and quartered

1 1/2 to 2 1/2 teaspoons top-quality chili powder, preferably New-Mexico style

(My Note: we used 2 teaspoons)

1 teaspoon salt, or to taste

1/2 of a large onion, cut into 4 pieces

2 to 3 cups cooked, coarsely diced broccoli

cooking spray

6 to 8 8-inch flour tortillas, preferably whole wheat (or 8 to 10 6-inch white,

yellow, or blue corn tortillas) (My Note: we used corn tortillas) (My Note: we

got roughly 14 enchiladas with leftover filling)

Cupboard Enchilada Sauce (recipe follows)

3 to 4 ounces grated sharp cheddar or jack cheese (optional)

 

Preheat oven to 400F. 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 sides of the work bowl. Add the onion and pulse-chop a

few times. Add the broccoli and pulse-chop just a couple of times more. What

you're aiming for is a thick, smooth mixture (the seasoned tofu-neufchatel part)

in which nice texture-y chunks of raw onion and cooked broccoli are distinct.

Turn the mixture out into the bowl with the crumbled tofu, and stir well to

combine. (Now is the time to rinse out your food processor work bowl, reassemble

it, and put together the Cupboard Enchilada Sauce in a matter of maybe 1

minute.) Spray a 10x13-inch baking dish with cooking spray. 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 1/6th of the filling down the middle of the first warm

tortilla, roll it, and place, seam side down, in the prepared baking dish. (My

Note: We put considerably less than the 1/6th filling in each enchilada. They

still turned out well. And Austin is excited about having lunch ready to heat

up.) Flip your in-skillet tortilla, and repeat the whole process. Keep going

until all the enchiladas are filled and the dish is full. Pour the Cupboard

Enchilada Sauce 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 450F and bake

until the cheese is melted and bubbly, 5 to 10 minutes. Serve hot.

 

Cupboard Enchilada Sauce

 

1/2 of an onion

1 (14 ounce) can whole tomatoes in juice

3 cloves garlic

3 to 4 tablespoon commercial hot salsa

1 red bell pepper, charred, peeled, stemmed, and seeded (optional)

1 teaspoon salt

 

Combine all ingredients in a food processor and buzz until smooth.