Tofu Enchiladas

Recipe By : Boulder Cooks Cookbook, pg. 175
14 oz enchilada sauce
14 oz tomato sauce
1 1/2 tbs garlicpowder
1 medium onion, chopped
2 ounces diced greenchiles
4 tsp chili powder
1/2 tsp dried basil
16 ounces White WaveTofu, drained and -- crumbled
6 ounces Soy-A-Melt, cheddarstyle -- grated
6 ounces Soy-A-Melt, mozzarellastyle -- grated
soy oil
12 corn tortillas
1 ounce black olives-- sliced
1/4 cup Soy-A-Melt --grated

In a medium saucepan combine the enchilada sauce, tomato sauce, garlic powder, onion, green chiles, chili powder, and basil.
Bring to a boil then lower the heat and simmer for 15 minutes.

Combine the tofu and both Soy-A-Melt cheeses in a bowl for the filling, and mix well.
Place soy oil in a medium skillet to a 1/8" depth over medium heat.
When the oil is hot, fry the tortillas one at a time just until soft, not crisp.
Place some filling in the middle of each tortilla, top it with some sliced olives and roll it up.
Place the enchiladas in an oiled 9X13-inch baking dish seam-side down.

Preheat oven to 350 degrees.
Cover the enchiladas with the sauce and sprinkle with the 1/4 cup of Mozzarella Soy-A-Melt.
Cover and bake for 15-20 minutes.
Serve immediately.

Notes: Recipe from White Wave Soy Foods in Boulder.

additional informations

Recipe group Main
region Mexican
Lolla - lolla@sk.sympatico.ca
submitted by Renato Pichler / renato@vegetarismus.ch

if you try this recipe out we would be very grateful for a photo of the finished dish.
Please send by E-Mail to info@swissveg.ch.
Thank you in advance.

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