Recipe: Perfect Tofu chilli enchiladas:

Tofu chilli enchiladas:. Browse Our Great Selection of Books & Get Free UK Delivery on Eligible Orders! Fill Your Cart With Color today! Great recipe for Tofu chilli enchiladas:.

Add enchilada sauce and salt to taste. Dip the enchiladas into the hot sauce and place on a plate. Pour the remaining sauce over enchiladas and top with cheese. You can have Tofu chilli enchiladas: using 21 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Tofu chilli enchiladas:

1. Prepare 1 of & 1/2 Tbsp extra virgin olive oil.
2. You need 1 of onion slice.
3. It's 1/2 of red capsicum cut into cubes.
4. You need 1/2 of green capsicum cut into cubes.
5. You need 1/2 of yellow capsicum cut into cubes.
6. It's 1 Tbsp of finely chopped coriander, root and stem.
7. Prepare 1 Tbsp of ground cumin.
8. It's 2 tsp of Red chilli flakes.
9. Prepare 2 tsp of chilli sauce.
10. Prepare of Salt to taste.
11. It's 3 of garlic cloves, crushed.
12. Prepare 2/3 cup of chopped tomato (fresh or can / tin).
13. You need 420 g of can butter beans, drained / kidney beans (choice).
14. It's 300 g of regular firm tofu, cut into cubes.
15. You need 2 Tbsp of balsamic vinegar.
16. You need 6 of tortillas, warmed.
17. It's 3/4 cup of grated cheddar cheese or as needed.
18. It's 200 g of cherry / grape tomatoes, halved.
19. Prepare 3 of green shallots, finely sliced.
20. Prepare 2 Tbsp of chopped fresh coriander.
21. It's of Sour cream optional, to serve.

Heat the oil in a large frying pan. Pour in the tomatoes and pulses and bring to the boil. Just before serving, garnish the enchiladas with fresh. Place a griddle pan over a high heat to get smoking hot.

Tofu chilli enchiladas: step by step

1. Preheat oven to 180°C. Lightly grease a 20 x 29cm ovenproof dish. Heat oil in a non-stick frying pan over medium heat. Add crushed garlic sauté for few second then add onion and capsicum. Cook, stirring, for 5 minutes or until soft. Add coriander, cumin, chilli and salt. Cook, stirring, for 2 minutes or until aromatic. Stir in tomato and Simmer for 2 minutes. Add beans, tofu and vinegar. Simmer, stirring, for 6 minutes or until warmed through. Season..
2. .
3. Spread a third of remaining tomato over base of dish. Top 1 tortilla with one-eighth of the tofu mixture. Roll to enclose. Place seam side down in dish. Repeat with remaining tortillas and tofu mixture. Top with remaining tomato. Sprinkle with cheese..
4. Bake for 20 minutes or until cheese melts. Combine grape tomato, shallot and coriander in a bowl. Top enchiladas with tomato salsa and serve with sour cream if desired..
5. .

Halve and deseed the peppers, then add to the griddle with the corn. As soon as I saw this post I realized I have NEVER had tofu in enchiladas before! I mean, how can that be?!?!? And I bet they taste even better than they look! Sprinkle in the salt, turmeric, black pepper, and cayenne.