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Spicy Tofu Chipotle Enchiladas

Source of Recipe


Ken Charney, the Bold Vegetarian Chef






List of Ingredients



• 2 Tbsp yellow miso or chickpea miso
  
• 1 tsp chipotle or regular chili powder
  
• 1/2 tsp turmeric
  
• 2 tsp nutritional yeast
  
• 3 Tbsp olive oil
  
• 1 tsp salt
  
• 1/8 tsp freshly ground pepper
  
• 1/3 cup vegetable stock or water
  
• 1 lb. soft or firm (not silken) tofu, drained and pressed of water
  
• 1 jar (16 oz.) enchilada sauce
  
• 12 corn tortillas, at room temperature
  
• Non-stick vegetable spray
  
• 1/2 cup coarsely chopped cilantro
  






Instructions



1. Preheat oven to 350 degrees (F). Line a large baking dish with parchment paper and set aside.
   
   
2. In a medium bowl, combine the miso, chili powder, turmeric, yeast, olive oil, salt, pepper and stock. Stir until all the ingredients are well mixed and smooth. Crumble the tofu into the miso mixture and mix well. Set aside.
   
   
3. Create plenty of workspace for yourself. Pour the enchilada sauce into a bowl. With a pastry brush, brush sauce onto both sides of the tortillas and stack them on a plate.
   
   
4. Heat a heavy skillet over medium heat and spray with oil. Fry the tortillas for a few seconds on each side until just softened, 10 to 15 seconds. Flip, using a spatula (tongs may tear the tortillas). Add more oil for each tortilla.
   
   
5. Spoon approximately 2 teaspoons of the tofu filling onto the middle of a cooked tortilla. Roll up and place, seam-side down, in the lined baking pan. Drizzle any remaining enchilada sauce on top of the rolled tortillas.
   
   
6. Bake in the oven for 3 to 5 minutes, until just hot. Take care not to cook too long, as the tortillas will toughen. Let the enchiladas rest a few minutes to set up. Garnish with cilantro just before serving.
   
   Serves 6