Cheesy Vegetarian Tofu Enchiladas

Ingredients

• 2 C (500g) Red Enchilada Sauce
• 14 oz block (397g) Firm Tofu* (see notes) (drained and pressed )
• 2 tsp Vegetable Oil (like avocado or olive)
• 1 C (120g) Red/Purple Onion (diced, about 3/4 of a medium onion)
• 1 C (145g) Green Bell Pepper (diced, about one small bell pepper)
• 2 T Tomato Paste
• 1 1/2 tsp Ground Cumin
• 1 tsp Chili Powder
• 2-3 Chipotle Peppers in Adobo Sauce (3 if you love the spicy see note - look for gluten free if needed. )
• 1/2 tsp Fine Sea Salt
• 1/2 C (112g) Water
• 1/2 Lime (juiced)
• 12 6" (15cm) Tortillas (flour or corn or a blend* see note)
• 3 C (230g) Monterrey Jack Cheese or Pepper Jack (grated)
• Chili-Lime Pepita Crema
• Mexican Chipotle Salsa
• Sour Cream, Avocados, Cilantro, Jalapeno

Instructions

1. 1

   --- Bake the Tofu: ---

2. 2

   Preheat the oven to 350F (180C). Slice the pressed/drained tofu into (about) 1" (2.5cm) cubes and place on a parchment or silpat lined sheet pan. Bake for 20 minutes until lightly golden. This will dry the tofu out. Set aside.Turn the oven heat up to 400F (204C).

3. 3

   --- Prepare the Pans: ---

4. 4

   You'll need two baking pans or casseroles for this recipe, one large 13"x9" (33x22cm) and a smaller one (6"x4"/ 15x10cm) or two 8x8 (20x20cm) pans. Lightly grease the baking pans with pan spray. UPDATE - you can line the pans with parchment paper on top of the grease to prevent the tortillas from sticking if desired. I've not experienced this but one maker did. It may be differences in tortilla ingredients and/or type of pan used. Lightly coat the bottom of each pan with a bit of enchilada sauce - about 2-4 Tbs each. Tip the baking pans until the bottom is covered in a thin layer of sauce. Set aside.

5. 5

   --- Meanwhile, Saute the Veggies: ---

6. 6

   In a medium saute pan add the oil and heat until it shimmers. Add the onion and bell pepper. Still on medium high heat, saute the pepper mixture for about 7-8 minutes giving the veggies time to char and soften a bit. Remove from heat.

7. 7

   --- Make the Filling: ---

8. 8

   In the work bowl of a food processor, with the S blade attachment in place, add the tofu, tomato paste, cumin, chili powder, chipotle peppers, salt, water and lime juice. Pulse the mixture 3-4 times and scrape down the side of the bowl. Pulse 1-2 more times. The mixture should be in small to medium chunky bits.

9. 9

   Transfer the filling to the pan with the peppers and add 1/4 C (59g) of enchilada sauce. Stir to mix. No need to reheat. Set aside.

10. 10

    --- Assemble the Enchiladas: ---

11. 11

    If using corn tortillas, wrap in foil and pop them in the oven for about 4-5 minutes, just to steam/soften. Or, heat the corn tortillas directly on the stove top on an open flame, about 10-15 seconds per side. Set in foil and cover after each tortilla is added. If using flour or a mixture of flour/corn or flour tortillas, there's no need to warm the tortillas. Place one tortilla on a work surface and spoon in about 3-4 Tbs of filling then top with about the same amount of cheese. Gently roll the tortilla and place seam side down in the pan. Repeat this process until all the enchiladas are made. If you have any leftover filling, spoon it along the edges of the assembled tortillas. Pour the enchilada sauce evenly over the tortillas, and use a spoon to make sure all the exposed tortillas are covered in the sauce (even if it's a thin layer - that's okay). Be sure to get the areas in between the enchiladas too! Sprinkle the remaining cheese over the top.

12. 12

    --- Bake the Enchiladas: ---

13. 13

    Cover the pans with foil and bake at 400F for about 20-25 minutes or until bubbly and warmed through. Remove from oven and let set for five minutes before sharing. Serve (optional) with blender Mexican Chipotle Salsa or Fresh Pico de Gallo, cilantro, pepita crema, sour cream, jalapeños, avocado slices and/or black olives.

14. 14

    For leftovers, transfer the enchiladas to a covered container to store up to three days in the refrigerator.To reheat refrigerated enchiladas, preheat oven to 400F cover with foil and bake for about 20-25 minutes or until heated through.