Thursday, April 21st, 2011
Did you know April is National Soyfoods Month? Soyfoods tend to be low in fat and cholesterol, and they’re also a great source of iron, calcium, fiber, vitamin B-12, magnesium and zinc, so if you’re looking for a great new food type to toss into your dinner mix, give them a shot!
Here’s a recipe we liked for vegetable enchiladas. For other soyfoods recipes, you can check out the Soyfoods Association of North America’s website.
Vegetable Enchiladas with Red Chili Sauce
1/2 package (7oz) Tofu Firm or Extra Firm, drained (Soyfoods Association of North America recommends House Foods brand)
2 Tbsp vegetable oil
1 tsp salt or more to taste
1/2 cup white mushrooms, thinly sliced
1/2 cup red onion, thinly sliced
1/2 cup fresh spinach, roughly chopped
8 corn tortillas
1 can (19oz) Enchilada sauce
1/4 white onion, thinly sliced
Queso Fresco for garnish, crumbled
• Wrap Tofu in paper towels and press to remove excess water and crumble.
• Cook mushrooms with 1 Tbsp. vegetable oil in a large skillet medium-high heat until browned. Add red onion and cook until translucent. Add Tofu and cook until browned. Add spinach And 1 tsp. salt. Stir until spinach wilts. Remove from heat.
• In a large skillet on medium heat, place tortillas and cook for 1 minute on each side.
• Put 1/2 cup of mixture on tortilla and roll up to form the enchilada.
• In a large skillet on medium heat, sauté white onion until brown, using 1 Tbsp. vegetable oil.
Add enchilada sauce and salt to taste. Bring it to a boil.
• Dip the enchiladas into the hot sauce and place on a plate. Pour the remaining sauce over enchiladas and top with cheese. Serve hot. Makes 4 servings.
Enjoy!Add a Comment