Tofu EnchiladasSubmitted by: H3DAKOTA
IntroductionA yummy vegetarian dish; leave out cheese to make a vegan dinner. A yummy vegetarian dish; leave out cheese to make a vegan dinner.
1/2 block extra firm tofu, sliced
24 leaves arugula
1/2 cup chopped tomatoes
1 can pinto beans (approx. 2 cups)
1-1/8 cup brown rice, cooked
1 cup shredded low fat cheese
1-10 oz can enchilada sauce
6 flour tortillas
Red & Black pepper
Sprinkle with red/black pepper to taste.
Put a couple spoons of sauce in cake pan & spread with spoon.
Put together enchilidas with:
3 slices of tofu
4 leaves arugula
1/6 cup of tomatoes
1/4 cup pinto beans
3 tbsp brown rice
1 tbsp cheese
Roll up the enchilidas & place in cake pan.
Cover with remaining sauce and sprinkle remaining cheese on top.
Bake 30 minutes at 350*F or until cheese is slightly browned.
Number of Servings: 6
Recipe submitted by SparkPeople user H3DAKOTA.
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If silken soy puree is used in place of tofu, it can drastically reduce the beany flavor; fits for tofu-intolerant eater. Also silken soy puree can enhance the texture of foods by making them more smooth and creamy. Check out this webiste: http://silkensoypuree.morinu.c
firstname.lastname@example.org - 7/29/11
discover tofu last year . did not think i woud like it then but after seeing how much you can do with it and how it takes on the flavor what is cooked with it i have learned to love it . do not tell hubby when i use it . that way we do not fight . and he eats it . without fighting . - 3/19/11