03-19-2014, 10:11 AM
Nice. I will make the tofu avocado salad. Thanks, for the recipe. Here is one that even non-tofu people seem to like..
Tofu Artichokeheart Enchiladas
Ingredients:
1/2 package of firm tofu, pressed and crumbled
6 flour tortillas (you may use corn but they don't roll as easily)
1 small can of black olive pieces
1 small can of green enchilada sauce
1 small jar of artichoke hearts
Cumin
I use the canned green enchilada sauce. 1 small can will make 6 enchiladas
Mix pressed, crumbled firm tofu with a small can of ortega chiles. Add 1/2 tsp or more cumin to the tofu and chiles.
Poor a small amount of the enchilada sauce into a baking dish.
Place a tortilla in the baking dish.
Spoon 1/6 of the tofu mixture into the tortilla and add approx. 4 small pieces of artichoke heart to that and a few black olive pieces. Roll up the first tortilla and add a second to the baking dish. Repeat with the filling. When all the tortillas are rolled, pour the remaining enchilada sauce on top, cover with foil and bake approx. 30-40 minutes at about 300 degrees.
We don't use cheese due to heart issues, but it would taste good with some cheese.
Tofu Artichokeheart Enchiladas
Ingredients:
1/2 package of firm tofu, pressed and crumbled
6 flour tortillas (you may use corn but they don't roll as easily)
1 small can of black olive pieces
1 small can of green enchilada sauce
1 small jar of artichoke hearts
Cumin
I use the canned green enchilada sauce. 1 small can will make 6 enchiladas
Mix pressed, crumbled firm tofu with a small can of ortega chiles. Add 1/2 tsp or more cumin to the tofu and chiles.
Poor a small amount of the enchilada sauce into a baking dish.
Place a tortilla in the baking dish.
Spoon 1/6 of the tofu mixture into the tortilla and add approx. 4 small pieces of artichoke heart to that and a few black olive pieces. Roll up the first tortilla and add a second to the baking dish. Repeat with the filling. When all the tortillas are rolled, pour the remaining enchilada sauce on top, cover with foil and bake approx. 30-40 minutes at about 300 degrees.
We don't use cheese due to heart issues, but it would taste good with some cheese.