Tofu veggie enchiladas rojas with avocado cilantro crema

I’ve made enchilada sauce dozens of times with slight variations and this one is by far the best! I rolled a spicy tofu and vegetable filling in corn tortillas, coated them in a rich chile sauce and served it with a delicious cashew based avocado cilantro crema. You can also mix it up and fill your enchiladas with a different combination of veggies or beans. The sauce is also great on smothered burritos. Definitely give it a try, and if you post to Instagram use #plantbasedartist! I’d love to see your creations 🙂

ingredients

yield: about 12 enchiladas

for the enchilada sauce:

2 dry guajillo chiles (for flavor, not spice – available at mexican grocery stores or most supermarkets)

1 dry ancho chile (for flavor, not spice – available at mexican grocery stores or most supermarkets)

1 dry arbol chile (or more if you want it more spicy)

1 can (14 oz) of diced, fire roasted tomatoes (regular diced canned tomatoes or crushed/pureed tomatoes would also work)

1 tablespoon olive oil

1 tablespoon all purpose flour

3/4 teaspoon ground cumin

1/2 teaspoon dry oregano

1/4 teaspoon dry thyme

1 teaspoon agave nectar

1/2 teaspoon cocoa powder

1/2 teaspoon paprika

salt to taste

for the enchilada filling:

2 teaspoons olive oil

1 block tofu (16 oz)

1 1/2 cups veggies (I used a mix of carrots, zucchini, and corn)

1 teaspoon cumin

1 teaspoon paprika

salt and lime juice to taste

hot sauce (your favorite brand (mexican style preferred), to taste)

for avocado cilantro crema:

1/3 cup soaked cashews

1/4 – 1/2 medium sized avocado

2 tablespoons chopped cilantro

lime juice (1/2 small lime or to taste)

salt to taste

3 tablespoons  – 1/4 cup water

for the enchiladas and garnish:

12 corn tortillas (6″ diameter)

additional olive oil if desired

edible flowers and cilantro (optional)

method

prepare the enchilada sauce by washing the dry chiles and remove the stems and seeds. boil 2 cups of water in a saucepan. remove from heat and add the dry chiles. allow the chiles to rehydrate (about one hour). place the chiles in a blender along with the can of tomatoes. pour the chile liquid in a separate container and add water until there is a total of 2 1/2 cups of liquid. pour the liquid into the blender and puree until smooth. if desired, strain. heat oil on medium heat and add flour. whisk until the flour begins to brown and add the cumin, oregano, thyme. whisk in the pureed chile/tomato mixture. season with salt, agave, cocoa powder, and paprika. heat at low-medium heat until the sauce is thickened.

prepare the enchilada filling by heating oil in a skillet or wok. add the tofu (drained and cut into small cubes or crumbled) and cook until lightly brown. add the veggies and cook until desired tenderness is reached. season with cumin, paprika, salt, lime juice, and hot sauce.

prepare the the avocado cilantro crema by blending together the cashews, avocado, cilantro, lime juice, salt, and water until smooth. add more water as necessary until desired consistency is reached. store in the refrigerator.

prepare the enchiladas by heating the corn tortillas in a dry or oiled skillet on both sides until heated through. roll the tortillas with the enchilada filling. coat the bottom of a baking tray with enchilada sauce and place the rolled enchiladas into the tray. heat at 400F for about 15-20 minutes or until well heated.

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