Tofu & Black Bean Enchiladas

 

Even meat eaters will love this recipe. Enjoy this vegetarian spin a classic Mexican comfort food. Yum!

 

Ingredients

 

·        Pack of 8 white corn tortillas

·        1 pack of extra firm tofu

·        2 cups Mexican cheese

·        Chopped cilantro

·        1 fresh jalapeno, sliced

·        ½ cup chopped red onion

·        1 can no-salt black beans, drained

·        1 can of enchilada sauce (or make your own homemade enchilada sauce!)

·        Salt, pepper, cumin and garlic powder

 

Directions

 

1.        Preheat oven to 425 degrees

2.        Drain package of tofu, removing as much excess water as possible (this is important for the texture to be right). Crumble up the tofu.

3.        In a large bowl, mix the crumbled tofu, drained black beans, 1 cup of cheese, ½ cup of red onions. Add a handful of your chopped cilantro and add the spices to your liking. Mix well.

4.        Pour enchilada sauce into a bowl. Take each tortilla and fully coat with sauce. Then, fill each tortilla with the tofu/bean mixture.

5.        Place each filled and rolled tortilla into a 1 inch deep baking pan. Once all tortillas are placed with seam-side down, pour the remaining sauce onto all the tortillas.

6.        If there is any remaining mixture, sprinkle on top. Then, sprinkle the other cup of shredded cheese on top.

7.        Sprinkle remaining cilantro and sliced jalapenos on top and pop into the oven. Bake for about 20-25 until hot and bubbly and the cheese is beginning to brown.

8.        Serve with shredded lettuce and a dollop of sour cream as garnish.

 

Happy Cooking!

 

- Kat

Grilled Tofu Kabobs

A friend of mine had a BBQ recently that was chock full of meat options; churrasco, sausage and chicharrón. I was in charge of the sides since I don't eat meat. I made a summer pasta salad and replaced mayo with plain Greek yogurt and we grilled Tofu Kabobs & asparagus. The asparagus was lightly seasoned with sea salt, pepper, olive oil and freshly squeezed lemon juice. We put the asparagus on the grill for about 15 minutes, perfect!

For the tofu kabobs I cut up red onions, green, red & yellow bell peppers, mushrooms and zucchini. I used extra firm tofu, cut into 1 inch cubes. You have to squeeze as much liquid out of the tofu as you can. Put veggies and tofu onto long wooden skewers. Brush with olive oil, sprinkle sea salt, ground pepper and garlic powder. Smother in your fave BBQ sauce. I used a smoky one from Trader Joes. Throw those babies on the grill for about 10-15 minutes on each side (flip a couple times) and enjoy!

Baked Tofu and Summer Pasta salad

Today I am going to a BBQ for my friend's birthday and everyone will be bringing a little something. I decided to make a Summer Pasta salad for a side dish and Baked tofu with vegan spicy mayo as an appetizer. The pasta salad is vegan and gluten-free.

Summer Pasta Salad 
Ingredients
Gluten-free brown rice/veggie pasta spirals
Red onion, chopped
Green and Red bell pepper, chopped
1 carrot, grated
1 can cannellini beans, no salt added, drained and rinsed
1 can artichoke hearts, drained and rinsed
1 can heart of palm, drained
3 tbsp vegenaise
1 tbsp apple cider vinegar
drizzle of evoo
sea salt, ground pepper + smoked paprika to taste

Directions
1. Cook pasta according to directions. In a large bowl mix all the veggies.
2. Drain and rinse pasta with cold water. Toss into bowl with veggies.
3. Add spices, vegenaise, vinegar and evoo. Mix evenly and store in fridge until ready to serve.

Baked Tofu
Use extra firm sprouted tofu. I used the Nasoya brand for this. Drain tofu and pat down with a paper towel. You want to get most of the liquid out. Cut tofu into slices then cubes. In a large bowl season the tofu how you like. I used Braggs nutritional yeast, ground black pepper, low-sodium soy sauce, a dash of cayenne pepper, and freshly minced garlic. Toss until evenly coated. 
Brush EVOO on a baking sheet and set to 400 degrees F. Evenly spread the tofu on the baking sheet. Bake for about 15-20 minutes. Take out of the oven and flip tofu. Broil for 3-4 minutes. Done. For the vegan spicy mayo just use some Vegenaise and sriracha.  Perfect party appetizer for vegetarians and carnivores alike! 
 
Cooking can be simple and fun. Take the time to make things at home. It's healthier than eating out and you know exactly what's going into your food.

Enjoy!
-Kat