Spinach Tofu Enchiladas
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 288.6
- Total Fat: 12.4 g
- Cholesterol: 17.8 mg
- Sodium: 462.3 mg
- Total Carbs: 32.2 g
- Dietary Fiber: 6.2 g
- Protein: 16.8 g
View full nutritional breakdown of Spinach Tofu Enchiladas calories by ingredient
Introduction
Adapted from a recipe in The Passionate Vegetarian. Could easily be made vegan by omitting the cream cheese and cheddar or subbing vegan versions. Adapted from a recipe in The Passionate Vegetarian. Could easily be made vegan by omitting the cream cheese and cheddar or subbing vegan versions.Number of Servings: 6
Ingredients
-
Tofu, extra firm, 1 block
Low fat cream cheese, 85 grams (3 oz)
Cheddar Cheese, .5 cup, shredded
Spinach, frozen, 1 package (10 oz) yields
Garlic, 2 cloves
Chipotle chili powder, 2 tbsp
Salsa, 1 cup
Corn Tortillas, 12 tortilla, medium (approx 6" dia)
Directions
Preheat oven to 400.
Defrost and drain the spinach (I usually squeeze mine out in a clean dish cloth).
Drain tofu well on paper towels. Crumble half the tofu into a bowl and put the other half in a food processor or blender. Add the cream cheese, chili powder, and garlic to the processor and blend until smooth. Mix the blended ingredients with the crumbled tofu and add the spinach.
Use a 9x13 pan or 2 8x8 pans. Cover the bottom of the pan with half the salsa. Wrap tortillas in a damp paper towel and microwave on high for 15-20 seconds to make them pliable.
Fill each tortillas with 2-3 tablespoons of the tofu filling; roll; and place seam-side down in the pan. When the pan is full, cover the enchiladas with the remaining salsa and the cheddar cheese.
Cover the pan with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 5 to melt the cheese if necessary.
Number of Servings: 6
Recipe submitted by SparkPeople user NORACHARLES.
Defrost and drain the spinach (I usually squeeze mine out in a clean dish cloth).
Drain tofu well on paper towels. Crumble half the tofu into a bowl and put the other half in a food processor or blender. Add the cream cheese, chili powder, and garlic to the processor and blend until smooth. Mix the blended ingredients with the crumbled tofu and add the spinach.
Use a 9x13 pan or 2 8x8 pans. Cover the bottom of the pan with half the salsa. Wrap tortillas in a damp paper towel and microwave on high for 15-20 seconds to make them pliable.
Fill each tortillas with 2-3 tablespoons of the tofu filling; roll; and place seam-side down in the pan. When the pan is full, cover the enchiladas with the remaining salsa and the cheddar cheese.
Cover the pan with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 5 to melt the cheese if necessary.
Number of Servings: 6
Recipe submitted by SparkPeople user NORACHARLES.