Tofu enchiladas
Enchiladas are a delicious dish ... one that can be loaded with fat.
So in this recipe, I substituted high-protein tofu for the usual meat and used a reduced-fat or “light” cheese. Adding a bit of crumbled tofu to the top of the enchiladas gives the appearance of far more cheese then the 1/2 cup the recipe actually uses.
You’ll find the four-cheese Mexican cheese blend with the other shredded cheeses at the grocery store. Serve these enchiladas for a lighter Cinco de Mayo celebration.
Heat the oven to 400 degrees.
Drain any liquid from the tofu carton, then crumble the tofu. Place it on several layers of paper towels to drain. Pat the tofu with towels to remove excess moisture and let it drain about 15 minutes. Set aside 1/4 cup of the tofu.
Combine the remaining tofu, oregano, 2 tablespoons of cilantro and the salt in a bowl.
Heat the enchilada sauce in skillet until hot. Dip the tortillas, one at a time, into the sauce to lightly coat both sides. Spoon about 3 tablespoons of tofu down the center of the tortilla, then top the tofu with about 2 tablespoons of beans. Sprinkle with 1 tablespoon of red onion.
Roll up the tortilla and place it seam-side down in a 9-inch square baking dish. Repeat with the remaining tortillas.
Pour the remaining enchilada sauce over the top of the tortillas. Sprinkle them with the reserved crumbled tofu, then the cheese. Bake the enchiladas until the sauce is hot and bubbly, 20 to 25 minutes. Sprinkle the enchiladas with the remaining cilantro. Serve each on top of some lettuce and dolloped with a little sour cream.
Get our Cooking newsletter.
Your roundup of inspiring recipes and kitchen tricks.
You may occasionally receive promotional content from the Los Angeles Times.
