CD's Famed Tofu Broccoli Enchiladas

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 303.0
  • Total Fat: 16.0 g
  • Cholesterol: 24.8 mg
  • Sodium: 1,267.5 mg
  • Total Carbs: 33.5 g
  • Dietary Fiber: 9.0 g
  • Protein: 22.7 g

View full nutritional breakdown of CD's Famed Tofu Broccoli Enchiladas calories by ingredient
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Introduction

from Passionate Vegetarian by Crescent Dragonwagon from Passionate Vegetarian by Crescent Dragonwagon
Number of Servings: 5

Ingredients

    1 package firm tofu
    2 oz (4 tbsp) cream cheese
    2 cloves garlic
    2 tsp chili powder
    1 tsp salt
    1/2 large onion
    3 cups cooked coarsely diced broccoli
    10 6-inch corn tortillas
    3 oz 2% lowfat sharp cheddar cheese

    Enchilada Sauce:
    1/2 onion
    1 14 oz can tomatoes
    3 cloves garlic
    1 roasted red pepper
    1 tsp salt

Directions

Preheat oven to 400 degrees F.
Place half of the tofu in a food processor. Coarsely crumble the other half into a bowl and set aside.
To the food processor, add the cream cheese, garlic, chili powder, and salt. Buzz until smooth, Pausing several times to scrape down the side of the work bowl.
Add the onion and pulse-chop and few times.
Add the broccoli and pulse-chop a couple of times more. The mixture should be smooth with chunks of onion and broccoli.
Combine the mixture with the crumbled tofu, and stir well to combine.
Rinse out the food processor and mix up the enchilada sauce: combine all sauce ingredients and buzz till smooth.
Spray a 10 by 13 inch baking dish with cooking spray.
Place the filling and a stack of tortillas nearby.
Heat a nonstick skillet, or one that has been sprayed with cooking spray, over medium heat. Place a tortilla in the pan and warm just enough to soften it, about 45 seconds. Flip and warm the other side. Pull it out of the skillet and warm another tortilla.
As the second tortilla heats, slap about 1/6 of the filling down the middle of the first warm tortilla, roll it, and place, seam-side down, in the prepared baking dish. Flip your in-skillet tortilla, and repeat the whole process. Keep going until all of the enchiladas are filled and the dish is full.
Pour sauce over the enchiladas. Cover with foil, and bake until hot, 15 to 20 minutes.
Remove the foil and sprinkle the top with the cheese. Raise the oven temperature to 450 degrees F and bake until the cheese is melted and bubbly, 5 to 10 minutes. Serve hot.

1 serving = 2 enchiladas

Number of Servings: 5

Recipe submitted by SparkPeople user ANJULIE2.

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