Spinach and Tofu Enchiladas

We love Mexican food, but it is hard to always find good, authentic-tasting Mexican food. These enchiladas are the best we've ever had. We know we say that with a lot of our recipes, but what's the point of cooking if you don't love your own food? And what's the point in always going to get your favorite kinds of food if you already know how to make them? So skip going to the Mexican restaurant down the road, because we promise that you will have a much better time with these. Oh, and you will also need to have a food processor handy.

enchilada sauce recipe


ingredients:

2 large organic heirloom tomatoes (or 3 medium ones), diced
1 medium organic yellow onion, diced
3 cloves of organic garlic
3 dried chiles de arbol, with seeds removed
2 teaspoons of organic ground cumin
1/4 cup of organic Mexican oregano
2 teaspoons of organic chile ancho powder (You can increase the amount of powder for spicier sauce or decrease it for less spicy sauce)
Sea salt, to taste
Pepper, to taste

recipe:

i. In a medium frying pan, dry cook the onion, garlic, chiles de arbol, cumin, oregano and chile ancho powder.
ii. When the mixture becomes aromatic, remove from heat and place into a food processor.
iii. Add tomatoes, sea salt and pepper to food processor and combine until ingredients form a liquid.
iv. Transfer to a medium saucepan on high heat and bring to a boil, stirring constantly, then put on low heat and let simmer for thirty minutes, stirring occasionally.
v. Strain the sauce to remove excess liquid. (If you do not do this, sauce will become watery while in the oven.)

enchilada recipe


ingredients:

10 large organic corn tortillas
14 ounces of organic extra firm tofu, dried and cubed
5 cups of organic spinach
8 ounces of Queso Fresco (cheese)
Sea salt, to taste
Pepper, to taste
1/2 cup of organic extra virgin olive oil

recipe:

i. Preheat oven to 400 degrees Fahrenheit.
ii. In a medium frying, heat 1/4 cup of extra virgin olive oil on medium heat, then add tofu and cook on high heat.
iii. Salt and pepper tofu to your liking and cook until tofu is brown and crisp, then remove from heat.
iv. In a medium frying pan, heat 1/4 cup of extra virgin olive oil on medium heat, then add spinach.
v. Cook spinach until it wilts, then remove from heat.
vi. Steam the tortillas so that they are flexible enough not to tear when being rolled.
vii. Fill each tortilla with spinach and tofu, then roll tortillas and place them in a large baking pan.
viii. Top with enchilada sauce and Queso Fresco crumbles, then place in oven and bake for fifteen to twenty minutes, or until cheese is browned, then serve.

makes ten enchiladas


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