Tofu, Spinach and Mushroom Enchiladas Recipe

Looking for an easy Tofu, Spinach and Mushroom Enchiladas recipe? Learn how to make Tofu, Spinach and Mushroom Enchiladas using healthy ingredients.


Submitted by efbenedek

Makes 6 servings



http://catesworldkitchen.com/2008/09/tofu-spinach-and-mushroom-enchiladas/ 1 serving = 2 enchiladas

Recipe Ingredients for Tofu, Spinach and Mushroom Enchiladas

3 garlic cloves, peeled
2 jalapeno peppers, stemmed and quartered
1 1/2 lbs tomatillos, husked, rinsed, and cut into quarters
3/4 cup cilantro, loosely packed chopped
2 tbsp olive oil, divided
2 cups vegetable broth
8 ounces button mushrooms, stemmed and sliced
1 large red onion, thinly sliced
10 oz spinach, stems removed
12 oz extra firm tofu, pressed, drained, and cut into 1 cm-thick slices
12 corn tortillas
1/2 tsp sugar
4 ounces Queso Fresco ? (or use feta or goat cheese)

Recipe Directions for Tofu, Spinach and Mushroom Enchiladas

  1. Preheat the oven to 350 degrees.

  2. With the food processor running, drop in the garlic and jalapenos one piece at a time, letting each piece get finely chopped before adding the next.

  3. Add the the tomatillos and cilantro and process until smooth.

  4. Heat 1 tbsp of oil in a medium saucepan over medium-high.

  5. Add the tomatillo puree and cook, stirring constantly until the mixture has reduced to the consistency of thick tomato sauce. Add the broth and simmer over medium for about 10 minutes.

  6. Heat a large nonstick frying pan or skillet over medium high and add the tofu slices. Brown on both sides, then remove, let cool, and cut into 1 cm cubes.

  7. With the heat still on, add 1 tbsp oil to the frying pan. Add the mushrooms and cook for a few minutes, until they begin to brown.

  8. Add about three quarters of the onion slices (reserving the rest for garnish) and continue cooking, stirring frequently until the onion is translucent.

  9. Add the spinach and tofu, and season with salt. Cook until the spinach is wilted, then remove from the heat.

  10. Warm the tortillas on a baking sheet in the oven for 2 to 3 minutes. Remove and wrap in a towel to keep warm.

  11. Season the tomatillo sauce with salt (about 1 tsp) and the sugar.

  12. To assemble the enchiladas: dip a tortilla in the sauce, then place it on a plate. Spoon 2 tbsp of the tofu-spinach filling into the center, roll up, and place seam-side down in a 13 x 9 inch pan.

  13. Repeat with remaining tortillas, then pour the remaining sauce evenly over the whole pan.

  14. Bake for about 20 minutes, then remove from the oven and sprinkle with the onion slices and cheese before serving.

Categories

Main Dish

Nutrition Facts
Serving Size 442.7g
Amount Per Serving
Calories
335
Calories from Fat
140
% Daily Value*
Total Fat
15.6g
24%
Saturated Fat
5.0g
25%
Trans Fat
0.0g
Cholesterol
13mg
4%
Sodium
561mg
23%
Potassium
997mg
28%
Total Carbohydrates
36.5g
12%
Dietary Fiber
7.8g
31%
Sugars
8.5g
Protein
17.1g
Vitamin A 99% Vitamin C 52%
Calcium 36% Iron 23%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in cholesterol
  • High in calcium
  • High in manganese
  • High in phosphorus
  • Very high in vitamin A
  • High in vitamin C
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