THE SOY ZONE--Tofu Enchiladas

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* Exported from MasterCook *

 

Tofu Enchiladas

 

Recipe By :The Soy Zone, Barry Sears

Serving Size : 1 Preparation Time :0:00

Categories : The Soy Zone

 

Amount Measure Ingredient -- Preparation Method

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FILLING:

4 ounces extra firm tofu

1 tablespoon shoyu sauce

1 cup spinach -- washed & chopped

2/3 teaspoon olive oil

1 tablespoon chili powder -- or to taste

onion powder to taste

garlic powder to taste

2 tablespoons tomato puree

4 ounces low fat ricotta cheese

SAUCE:

1/2 small onion -- sliced

1 medium green bell pepper -- chopped

2/3 teaspoon olive oil

1/2 cup tomato puree

1 tablespoon chili powder

1 teaspoon garlic powder

salt & pepper to taste

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1/4 cup water

2 6-inch corn tortillas

 

Freeze tofu, defrost, squeeze dry, and tear into bite-sized pieces. Toss with

shoyu sauce.

 

Cook spinach in a small pot with 1/4 cup water 3-5 minutes. Remove from heat

and set aside.

 

Saute tofu in oil with chili powder, onion powder, garlic powder, and seasoning

for 3 minutes. Add the 2 tablespoons tomato puree, stir, and remove from heat.

Mix with ricotta and spinach and set aside.

 

Preheat oven to 350ºF.

 

Saute onion and peppers in oil. Add the 1/2 cup tomato puree and seasoning.

Cook 15-20 minutes. Add water after 10 minutes to make a thin sauce.

 

Dip each tortilla in warm sauce to make it soft and easy to work with. Fill

with tofu and fold both sides in.

 

Pour 1/3 of sauce in a baking pan. Lay enchiladas on top and cover with

remaining sauce. Bake at 350ºF for 20 minutes, covered, then 5 minutes

uncovered. Serve on a bed of raw spinach if desired.

 

S(ISBN):

" 0-06-039310-6 "

Copyright:

" 2000 "

 

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Per serving: 585 Calories (kcal); 25g Total Fat; (35% calories from fat); 32g

Protein; 70g Carbohydrate; 35mg Cholesterol; 1035mg Sodium

Food Exchanges: 2 Grain(Starch); 3 Lean Meat; 5 Vegetable; 0 Fruit; 3 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 5290 0 0 0 0 0 0 0 1267 0 0 0 0 0 0 0 0 0 0 0