Guest guest Posted August 6, 2000 Report Share Posted August 6, 2000 Here are several I found for you: Burritos with Tofu Casserole De Santa Fe Chili Fantastico Tofu Enchiladas Vegetable Enchiladas * Exported from MasterCook * Burritos With Tofu Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Mexican/Southwestern Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 ounce dried shitake mushrooms 2 cups hot water vegetable cooking spray 4 t safflower oil -- divided 4 eggs -- lightly beaten 1 small onion -- thinly sliced 1 t garlic -- minced 6 cups Chinese cabbage -- shredded 1/2 pound firm tofu -- drained and cut into thin julienne strips 1/4 pound zucchini -- cut into thin julienne strips 1 medium carrot -- scraped and cut into thin julienne strips 1/2 cup water 1/2 t. McKay's Chicken-Style Seasoning 2 T soy sauce 1 T cornstarch 12 6 inch flour tortillas Soak mushrooms in hot water 15 minutes; drain and cut into thin julienne strips. Set aside. Coat a large nonstick skillet with cooking spray; add 2 teaspoons oil. Place over medium-high heat until hot. Add beaten eggs; spread quickly over surface of pan. As mixture begins to cook, gently lift edges of omelet with a spatula, and tilt pan to allow uncooked portions to flow underneath. Cook until eggs are set. Loosen edges with a spatula. Invert skillet onto a cutting surface; remove skillet. Roll up eggs jelly-roll fashion, and cut into 1/8-inch-thick shreds. Set shreds aside. Add remaining 2 teaspoons oil to skillet. Place over medium-high heat until hot. Add onion and garlic; sauté 2 minutes. Add cabbage, tofu, zucchini, and carrot strips to skillet; sauté over high heat 2 minutes. Combine water, McKay's seasoning, soy sauce, and cornstarch. Gradually stir cornstarch mixture into vegetable mixture; cook until thickened, stirring constantly. Stir in reserved egg shreds. Wrap tortillas in aluminum foil and bake at 325o F for 15 minutes. Unwrap and place 1 cup vegetable mixture evenly down the center of each tortilla, and roll up. Yield: 6 servings (2 burritos per serving). - - - - - - - - - - - - - - - - - - - Per serving: 11893 Calories (kcal); 963g Total Fat; (72% calories from fat); 155g Protein; 685g Carbohydrate; 748mg Cholesterol; 37623mg Sodium Food Exchanges: 40 Grain(Starch); 8 Lean Meat; 17 Vegetable; 0 Fruit; 189 1/2 Fat; 0 Other Carbohydrates NOTES : NOTES: Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Casserole De Santa Fe Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Beans & Legumes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cups blue corn meal 1 teaspoon baking powder 2 teaspoons cumin 2 teaspoons chili powder 2 cups water 1 egg or substitute, -- beaten 2 4 oz. cans chopped green chiles 1 tablespoon vegetable oil (optional) 1 medium onion -- chopped 2 cups cooked pinto beans -- drained 1 cup tomato sauce 2 1/2 cups Mexican blend, Monterey Jack or Cheddar -- grated cheese or tofu 1/2 cup green onion (for garnish) -- chopped Mix first three ingredients. Combine water, egg, and chiles in separate bowl. Saute onion in oil and add to water mixture; stir cornmeal mixture into liquids, mixing well, then pour half of batter into an oiled casserole dish. Layer with beans, tomato sauce, and cheese -- repeat layering. Bake at 375 degrees for 40 minutes. Garnish with chopped green onions and serve with salsa, if desired. - - - - - - - - - - - - - - - - - - - Per serving: 23 Calories (kcal); trace Total Fat; (10% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 256mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chili Fantastico Recipe By :Kim Sinclair <sinclai Serving Size : 8 Preparation Time :0:00 Categories : Beans & Legumes Low Fat Mexican Tofu & Soy Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces canned kidney beans -- (1 can) 16 ounces chickpeas, canned -- (1 can) 3 medium onions -- well chopped 8 cloves garlic -- minced 2 serrano peppers 1 large carrot -- peeled and chopped 3 stalks celery -- chopped 1/2 tofu block -- cut 1/4 inch cubes 2 green peppers -- chopped 1 red pepper -- chopped 12 ounces canned tomatoes -- crushed 1/2 teaspoon allspice 1 teaspoon cumin 1 1/2 teaspoons cinnamon chili powder -- to taste (I would recommend about 3 tablespoons) 2 bay leaves 2 teaspoons oregano 2 teaspoons basil salt and pepper -- to taste 3 scallions -- chopped In a food processor or using a mortar and pestle, crush the garlic and the serrano peppers. In a large saucepan, fry the onions with about 2 tablespoons of olive oil over a medium heat. When the onions become soft and translucent, add the garlic mixture and continue to cook for about 1 minute. To this mixture, add the remaining vegetables, raise the heat, and stir often. When the vegetables begin to soften, add the tofu, lower the heat, and cover, stirring occasionally. After about 15 minutes, add the spices, mix well, and again, cover and allow to simmer for another 5 minutes. Add the crushed tomatoes and mix well. Raise the heat until the mixture begins to boil; stir often. Once the mixture has boiled, lower the heat substantially, cover, and allow to simmer for as much time as you have (at least half an hour). Serve garnished with the scallions. NOTE: For non-vegans, serve with a dollop of yogurt or sour cream. NOTE: Not only is this a fantastic chili, but it packs a huge amount of protein. Serve this with a sourdough bread. Be warned! This is filling--two bowls and you'll be on the couch for hours! Makes 8 servings. Sent by: Kim Sinclair <sinclai MC Formatted by: Jennifer Hall <ladyevelyn Cuisine: " Mexican " - - - - - - - - - - - - - - - - - - - Per serving: 187 Calories (kcal); 2g Total Fat; (10% calories from fat); 10g Protein; 34g Carbohydrate; 0mg Cholesterol; 449mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Per serving: 179 cal, 2.2g (10.5%) fat, 9.5g fibre, 658mg sodium Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * 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 -------- ------------ -------------------------------- 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 ****************************** 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 " - - - - - - - - - - - - - - - - - - - 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 * Exported from MasterCook * Vegetable Enchiladas Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Mexican Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Pound Mushrooms -- sliced 1 Zucchini 1 Sweet Red Pepper 1 3/4 Cups Ricotta Cheese 2 Teaspoons Ground Cumin 1 Teaspoon Chili Powder 8 Flour Tortillas 1/2 Cup Shredded Monterey Jack 3/4 Cup Mild Salsa Preheat oven to 375. Coat a 12-1/4 X 8-3/4 inch baking pan wirh nonstick veg oil spray. Coat a large nonstick skillet with nonstick cooking spray. Add sliced mushrooms and zucchini and red pepper which have been cut into 1-1/2 by 1/4 inch strips. Saute 5 minutes until slightly tender, adding 1-2 TBS water to prevent sticking if necessary. Combine ricotta, cumin and chili powder in a small bowl. Lay tortillas flat. Spoon scant 1/4 cup ricotta mixture down the center of each one. Top with vegetables. Fold over to enclose. Place, seam side down, in the baking pan. Spoon salsa over. Bake in preheated 375 oven for 20 minutes until heated through. - - - - - - - - - - - - - - - - - - - Per serving: 345 Calories (kcal); 12g Total Fat; (32% calories from fat); 13g Protein; 45g Carbohydrate; 27mg Cholesterol; 396mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates NOTES : I use 1 TBS cumin and 2 TSP chili powder. Sometimes I use mashed tofu in place of the ricotta and no one has ever noticed. Vegans could use soy cheese if desired. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.