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Tofu Enchiladas

the.instructor's picture
Ingredients
  Oil 2 Cup (32 tbs) (For Frying)
  Tortillas 12 , thawed
  Tofu 1 Pound
  Spanish onion 1⁄2 Cup (8 tbs), chopped
  Corn oil 2 Tablespoon
  Ground cumin 1 Teaspoon
  Dried oregano 1⁄2 Teaspoon
  Lime juice/Lemon juice 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
Directions

GETTING READY
1. Preheat oil to 375°F before frying.
2. Preheat oven to 350°F before baking.

MAKING
3. Take a frying pan, add ¼ inch oil, add tortilla to heated oil till it sizzles. Fry each tortilla fast to a state where it turns limped when cool.
4. Squeeze the excess moisture out of tofu by tying it in a tea towel or cheesecloth so that the quantity is 1/3 rd the original quantity. Add corn oil, onions, oregano, cumin, salt and lime juice and stir well.
5. Add 2 tbsp tofu mixture to tortilla and roll around the tofu.
6. Take a 12 x 10 inch shallow casserole dish and arrange the wrapped tortilla with joint side down.

FINALIZING
7. Using a vegetable peeler, peel of the pepper skins, halve them and deseed. Chop rest of the ingredients into fine pieces.
8. Take a skillet, heat oil and fry all the finely chopped ingredients for 5 minute to allow the salsa verde mixture become bright green.
9. Using salsa verde, cover and bake for half an hour.

SERVING
10. Serve instantly.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Tofu
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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