My friend Jackie came over again and we were all goofy crazy as usual, but what we made was STELLAR and I just have to share. It was delicious. It was rich and hearty!!
It was tofu enchiladas.
Before you turn your nose up at that (HEY! WHERE ARE YOU GOING?!) allow me to share the picture we took. MMMMM!
My mother, being the genius she is, made tofuchiladas for my sister and I when we were kids. They are a low-fat, low-cholesterol version of the real deal and are quite tasty. Based on her recipe and suggestions, I modified it a bit and Jackie said they were scrumptious so they have to be good!
Here's the recipe.
TOFUCHILADAS
1 pkg (36) corn tortillas (can be yellow or white though the yellow have far fewer calories and fat grams in them.)
1 pkg extra firm tofu
1 small can red enchilada sauce
1 small can green enchilada sauce (Las Palmas or Tapatio work well for this)
1 can black olives, rinsed
1/2 each of diced yellow, green and red peppers (for color, yo!)
1/2 minced onion
2 pkgs 2% milk cheese (low fat and lurvin' it!)
Crumble the tofu in a large metal mixing bowl. Add the red enchilada sauce, onions, peppers and 1 package of cheese. Mix well and set aside. It's best to let it marinate for a day or so but this is not necessary.
Place the tortillas on a microwave-safe plate. Cover with another microwave-safe plate and heat until pliable, usually around 2-3 minutes.
Spray a 13X9 baking dish and roll the ingredients into the tortillas. When done, cover the enchiladas with cheese and green chili sauce.
Bake at 350 degrees for 30 minutes or until nice n' CRISPY! YUM!
Serve with Costa Rican rice. Here is the recipe for that from a previous post. Notice the duplication of ingredients. This dinner is healthy for your body AND your wallet! Heh.
COSTA RICAN RICE
1 cup rice
1/2 (chopped) green pepper
1/2 (chopped) red pepper
1/4 (chopped) white onion
1 can black beans
1T vegetable bouillon (or 1 cube)
Olive oil (to cover bottom of pan)
A pinch of Safflower
In a large pan, sauté the rice and chopped vegetables in olive oil until the onions begin to look transparent.
Add 2 cups water to the rice, the bouillon and sprinke the safflower on top. Cover and let boil as you would normal rice (about 15 minutes or until the liquid is gone).
While the rice is cooking, drain and rise the black beans so the ookey crap from the can doesn't get in the rice. When the rice is done, add the black beans and serve with a dollop of sour cream and wine! Yay!
Can you feel the flavah? Mmmmm.
4 comments:
i find that heating tortillas in the microwave makes them crack. my family usually heats them on the stove (gas) and then fries the tortilla really quickly in oil. but i'm sure just heating the tortilla will suffice.
Meat dammit MEAT! There's zero MEAT!
This message has been brought to you by a MEAT lover.
That is all.
Whatevah to your tofu (or toPOO as we like to call it heh.) but that rice looks delicious!
I am trying me some of those.
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