Spinach-Mushroom-Tofu Tinga Enchilada Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 package extra firm or hard tofu, drained and mashed1 Tbsp olive oil1/8 tsp truffle oil1/4 tsp saltjuice of one lime1/2 large onion, diced2 stalks celery, diced1 small green bell pepper, diced1 block frozen chopped spinach, thawed1 package sliced mushrooms, rough choppedsmall can chipotle peppers in adobo saucesmall can tomato sauce3/4 tsp salt (or Tony's, Herbamare, etc.)8-10 corn tortillastomatillo verde cooking sauce or canned green enchilada sauce (I got this at Central Market in a tub. Hatch makes a good canned one too)
Oven: 350F
Mix the tofu, olive oil, truffle oil, 1/4 tsp salt, and lime juice in a bowl and set aside.
In a skillet, sweat the onion, celery, and bell pepper with a little salt until soft and translucent. Add the mushrooms and cook till they soften a bit, then add the spinach. Salt a bit. I just salt as I go--I don't really measure.
Ok, here's the tricky part: you'll want to add anywhere from 1/2 teaspoon to 1/2 the can of the adobo sauce, depending on how spicy you want this. I use about 1 tablespoon, which is sassy, but still pleasant for most adults. Be careful; it's high-octane stuff. Add the tomato sauce, reduce heat and soft simmer for about 10 minutes.
Mix with the tofu.
Spray your baking dish (oval, 6x10-ish) with cooking spray and one ladle of green sauce. Put in two tortillas. Top with another ladle of sauce. Then spread about a half-inch of filling on top. Two more tortillas, sauce, et cetera till you use it all up, ending with filling.
OPTIONAL: (not in nutrition info) I topped this with about a half a cup of crushed sweet potato tortilla chips because it seemed like it would be awesome.
Bake for 30 minutes. Serve with additional green sauce.
Serving Size: makes 8 servings about this big (ha ha, I have no idea)
Number of Servings: 8
Recipe submitted by SparkPeople user FORMFITATX.
Mix the tofu, olive oil, truffle oil, 1/4 tsp salt, and lime juice in a bowl and set aside.
In a skillet, sweat the onion, celery, and bell pepper with a little salt until soft and translucent. Add the mushrooms and cook till they soften a bit, then add the spinach. Salt a bit. I just salt as I go--I don't really measure.
Ok, here's the tricky part: you'll want to add anywhere from 1/2 teaspoon to 1/2 the can of the adobo sauce, depending on how spicy you want this. I use about 1 tablespoon, which is sassy, but still pleasant for most adults. Be careful; it's high-octane stuff. Add the tomato sauce, reduce heat and soft simmer for about 10 minutes.
Mix with the tofu.
Spray your baking dish (oval, 6x10-ish) with cooking spray and one ladle of green sauce. Put in two tortillas. Top with another ladle of sauce. Then spread about a half-inch of filling on top. Two more tortillas, sauce, et cetera till you use it all up, ending with filling.
OPTIONAL: (not in nutrition info) I topped this with about a half a cup of crushed sweet potato tortilla chips because it seemed like it would be awesome.
Bake for 30 minutes. Serve with additional green sauce.
Serving Size: makes 8 servings about this big (ha ha, I have no idea)
Number of Servings: 8
Recipe submitted by SparkPeople user FORMFITATX.
Nutritional Info Amount Per Serving
- Calories: 156.3
- Total Fat: 6.2 g
- Cholesterol: 0.0 mg
- Sodium: 467.2 mg
- Total Carbs: 18.6 g
- Dietary Fiber: 3.4 g
- Protein: 9.7 g
Member Reviews