Tofu & Vegetable Enchiladas with Red Chili Sauce Recipe

Ingredients

• ½ package (7oz) House Foods Premium Tofu Firm or Extra Firm, drained
• 2 Tbsp vegetable oil
• 1 tsp salt or more to taste
• ½ cup white mushrooms, thinly sliced
• ½ cup red onion, thinly sliced
• ½ cup fresh spinach, roughly chopped
• 8 corn tortillas
• 1 can (19oz) Enchilada sauce
• ¼ white onion, thinly sliced
• Queso Fresco for garnish, crumbled

Preparation

1. Wrap Tofu in paper towels and press to remove excess water and crumble.
2. Cook mushrooms with 1 Tbsp. vegetable oil in a large skillet medium-high heat until browned. Add red onion and cook until translucent. Add Tofu and cook until browned. Add spinach And 1 tsp. salt. Stir until spinach wilts. Remove from heat.
3. In a large skillet on medium heat, place tortillas and cook for 1 minute on each side.
4. Put 1/2 cup of mixture on tortilla and roll up to form the enchilada.
5. In a large skillet on medium heat, sauté white onion until brown, using 1 Tbsp. vegetable oil.
6. Add enchilada sauce and salt to taste. Bring it to a boil
7. Dip the enchiladas into the hot sauce and place on a plate. Pour the remaining sauce over enchiladas and top with cheese. Serve hot.

Serves Makes 4 servings

Compliments of: Soyfoods Association of North America

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