Tofu and Mushroom Enchiladas

Vegan Tofu and Mushroom Enchiladas

 

PRIOR TO BEGINNING: 

Preheat the oven to 200C

You will need:

  • Blender
  • Caseerole Dish
  • Large Frying Pan
  • Large saucepan
  • Tofu Press or some books and a cloth will work*
  • Cheese Grader

INGREDIENTS

FOR THE ENCHILADAS

2 onions

1-2 fresh chilis if you like spicy

300g Mushrooms*

1 Block of extra firm tofu, pressed and drained*

1 tsp Paprika (Heaping Tsp)

½ tsp Chili Powder (Optional)

4 – 6 Wholewheat Tortilla Wraps (Dependent on size and how full you want them)

 

*Can substitute tempeh, jackfruit or any meat substitute – All work well

 

FOR THE SAUCE

3 TBSP hot sauce

3 – 4 Tomatoes or a handful or two of cherry tomatoes

3 TBSP Tomato Paste

2 Garlic Cloves

2 – 3 TBSP Oil

1 tsp Cumin

150ml water

2 tbsp gram flour or sub normal flour

1 tsp Paprika

Salt and pepper to taste

 

FOR THE TOPPING

250g grated plant-based cheese

Drizzle of hot sauce

A sprinkle of fresh coriander leaves

 

Make the sauce

  • Place all of the sauce ingredients into a blender and blend until smooth.
  • Pour the mixture into a pan over a medium heat and bring to a boil.
  • Once boiling, turn down the heat and simmer for 5-6 minutes until thickened.

Cook the filling

  • Peel and slice the onion
  • Slice or dice the mushrooms and a fresh chili or two
  • Drain and crumble the tofu.
  • Place a large pan over a medium heat and add a drizzle of olive oil.
  • Once warm, add the sliced onions and a pinch of salt.
  • Mix well and cook for 5-10 minutes until soft
  • Add the chili(s) and cook for another minute or so
  • Once soft, add the mushrooms and crumbled tofu and cook for another 10 minutes.
  • Add the paprika and cook for 1 minute, then spoon in 5 tablespoons of the enchilada sauce.
  • Heat the sauce through the mixture for a couple minutes until all the goodness soaks in

Assemble the dish

  • Pour half of the sauce onto the bottom of a baking dish and top with a good amount of grated cheese.
  • Spoon equal amounts of the cooked mushroom and tofu mixture into each tortilla and wrap up each one before placing in casserole dish and topping with the remaining sauce. 
  • Once you have all of the wrapped tortillas in a line in the pan, top with the rest of the sauce and sprinkle over the remaining cheese and cook in the oven for 20 minutes.

Time to serve

  • Once cooked, remove the dish from the oven and drizzle with hot sauce.
  • Sprinkle with some black pepper and garnish with coriander leaves.

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