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Enchiladas with Tofu

Do your children refuse to eat vegetables? These enchiladas feature a tofu-vegetable filling and you can't even see the vegetables! It is a great way to encourage your family to eat their veggies. The red sauce is made in an authentic Mexican manner using dried chilies with an alternative roux base. It tastes warm and comforting. This baked dish is easy to make and delicious left over.

Enchiladas with Red Chili

Steamed Vegetables
1/2 cup each of cauliflower, carrots, broccoli, yellow squash
Steam vegetables in a steamer for 10 minutes. 

Tofu “Cheese"
1 lb tofu (pressed)
2-3 cloves of garlic
1-2 tablespoons umeboshi plum vinegar
4 tablespoons of nutritional yeast
1/2 teaspoon garlic salt
2 tablespoons olive oil
1/4 cup chopped cilantro
Press tofu for about 15 minutes.  In a food processor, process garlic until minced.  Add tofu, ume vinegar, yeast, garlic salt, olive oil.  Add steamed vegetables. Process until almost smooth. Add cilantro and pulse until combined.  Taste.  Adjust seasonings. Set aside.

16 corn tortillas
Toast tortillas lightly on both sides on an oiled griddle.   Set aside.

Red Chili Sauce:
1 Ancho chili pepper
1 Dried Anaheim chili pepper
3 smoked chipolte chili peppers
2 cups of soaking water
1 clove garlic
1 teaspoon oregano
1 teaspoon chili powder
1/2 teaspoon salt

Boil water and soak chilies for 15-20 minutes.  Reserve soaking water. When chilies are malleable, de-seed and de-stem.  Tear into smaller pieces.  Place all ingredients in a blender and blend.

In a sauce pan, make a roux with:
1/4 cup cornmeal
2 tablespoons olive oil

Stir until browned and add blended chili mixture.  Stir until sauce thickens.  If the sauce gets too thick, add more of the soaking water to it and stir. 


Dip toasted tortillas into red chili and fill with tofu/vegetable mixture.  Pour remaining chili sauce on top.  Bake at 350 degrees for 25 minutes.  Serve with spinach salad.

Spinach Salad: 
4 cups baby spinach leaves
1/2 cup blueberries
1/2 cup jicama
1/2 avocado

4 tablespoons olive oil
2 teaspoons lime juice
1/4 teaspoon poppy seeds
2 teaspoons agave nectar
1/8 teaspoon salt (to taste)

Clean and dry spinach and blueberries.  Cut jicama into strips and cube avocado.  Place in mixing bowl.  Blend oil, lime juice and agave in a separate container until emulsified.  Add poppy seeds.