Spinach-Mushroom-Tofu Tinga Enchilada Casserole
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Spinach-Mushroom-Tofu Tinga Enchilada Casserole calories by ingredient
Introduction
Phew! That was a mouthful. I made the filling for this one night, and it turned out to be so much that I waved off making separate enchiladas and went casserole instead. Pretty easy, very healthy, total crowd-pleaser--even the non-veg/tofu-phobes will dig it. Phew! That was a mouthful. I made the filling for this one night, and it turned out to be so much that I waved off making separate enchiladas and went casserole instead. Pretty easy, very healthy, total crowd-pleaser--even the non-veg/tofu-phobes will dig it.Number of Servings: 8
Ingredients
-
1 package extra firm or hard tofu, drained and mashed
1 Tbsp olive oil
1/8 tsp truffle oil
1/4 tsp salt
juice of one lime
1/2 large onion, diced
2 stalks celery, diced
1 small green bell pepper, diced
1 block frozen chopped spinach, thawed
1 package sliced mushrooms, rough chopped
small can chipotle peppers in adobo sauce
small can tomato sauce
3/4 tsp salt (or Tony's, Herbamare, etc.)
8-10 corn tortillas
tomatillo verde cooking sauce or canned green enchilada sauce (I got this at Central Market in a tub. Hatch makes a good canned one too)
Directions
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.