Day 295 Intention ~ Make Dinner For My Husband
Being a yoga teacher, there are many evenings that I am away from home, so either John & I don't eat together or we eat something fast at 9:30 at night.
This evening I am home & I am cooking. It's getting chillier here in Northeast Ohio and so hot, spicy, vegan green enchiladas are on the menu. So yummy!
Now, the sauce is not from scratch (or the tortillas...this time), but basically here it is:
Green enchilada sauce (be sure to check the back of the can if it's store bought, sometimes they sneak chicken stock in there)
Cheese or vegan cheese substitute (Monterey jack or mozzarella...heck even cheddar)
Tofu ~ one block, bake it for 45 minutes on 350...sprinkle some garlic powder, salt, pepper and chili powder on to liking
Onion and jalapenos chopped
Corn tortillas heated a bit, so that they are easier to roll
Put some sauce in the bottom of the baking pan so that the enchiladas don't stick.
Once the tofu has baked, you can either just put them in the corn tortilla or saute them with the jalapenos and onions, either way will work fine. So, saute jalapenos & onions and add to the tortilla. Add a little bit of cheese to the tortilla and roll it up.
I like to seal the tortilla with a toothpick to be sure that it doesn't open in the pan.
Fill the pan with enchiladas and then cover more sauce over top. Cover the pan with a lid or aluminum foil. Bake at 350 degrees for about 30 minutes. Take the foil off and sprinkle cheese over the top of the enchiladas. Put the pan back in the oven uncovered until the cheese melts.
You can use a little vegan sour cream (I like the Tofutti brand) if you would like on the side to add extra creaminess to the enchilada.