Last summer, my friend Jordan had the opportunity to judge all of the food competitions at the county fair…lucky, I know.
She tasted good things, bad things, inedible things, and wonderful things that she would gush on and on about, making me both jealous and hungry.
One of the winning recipes that she shared with me was a vegetarian enchilada recipe. Jordan said, “The surprise [in these enchiladas] is tofu, and these enchiladas are so good you don’t even notice it’s there. Even my parents who are extremely picky and adverse to health foods did not notice the tofu and ate seconds and thirds of these enchiladas.”
These enchiladas are fantastic. I made a few changes from the original recipe based on what I had (or didn’t) in my own fridge, and they still turned out absolutely delicious. They could be easily adapted to suit vegans if you simply leave off the cheese.
Surprise Vegetarian Enchiladas
- 1 container extra firm tofu, diced in small cubes. *I also squeezed as much of the water out with paper towels as I could to help the tofu brown better.
- 1 medium yellow summer squash, diced
- 1/2 onion, diced
- 1 14oz can sliced black olives, drained
- 1 small can mild green chiles (aka hatch green chiles)
- 1 ear fresh corn, kernels cut off the cob
- 1 small red bell pepper, diced
- 1/2 cup diced white mushrooms
- 1 cup shredded sharp cheddar cheese
- 1 bottle/can of prefered enchilada sauce. I used Trader Joe’s
- 12-14 small corn tortillas
- Oil, salt, pepper, cayenne, garlic powder.
- Salt and pepper the tofu really well. In a small amount of oil, saute the small cubes of tofu until golden brown, and the outsides seem almost crisp.Taste a piece, and add some more seasoning if necessary. Place tofu in a large bowl.
- Saute the onion, squash, corn, bell pepper, and mushrooms until softened, about 5 min. Add to the bowl. Add the olives and green chiles, and season with salt, pepper, a dash or two of cayenne, and 1/4 tsp. garlic powder.
- Warm up the enchilada sauce. Spray a 9 X 13 dish with cooking spray and pour 1/3 cup of the enchilada sauce evenly in the bottom of the dish. Microwave the corn tortillas two or three at a time in a damp paper towel for 15-20 seconds. **I learned that if you don’t microwave them long enough then the tortillas don’t bend well and crack when you try to roll them up. Dip the warm tortillas in the enchilada sauce (Don’t be shy with the sauce). Lay tortillas in the dish and spoon in the tofu mixture. Roll the tortillas up, and place in the dish seam side down. Repeat until done. Pour remaining enchilada sauce on top and sprinkle with the 1 cup of cheese. Cover with foil, and bake at 350 for 30 min.