This is one of the tastiest enchiladas I’ve ever had, and so great that it’s completely vegan.

Vegan enchiladas

Serving Size: 2

Ingredients:

  • 6-8 corn tortillas
  • 1 medium onion, chopped
  • 1 clove of garlic, minced
  • 1 cup tomato sauce
  • 1 cup of canned crushed tomatoes
  • 100 gram spicy tofu pieces, cut into very small pieces (alternatively t.v.p.)
  • 2-3 jalapenos, chopped
  • salt and pepper to taste
  • dash of Tabasco
  • olive oil
  • 100 grams soy cheese, grated
  • a handful of cilantro
  • 1/2 cup soy yogurt

Directions:

  1. Preheat oven to 350 degrees F.
  2. n a large fry pan at high heat add 3 Tbsp of oil or spray with cooking oil.
  3. Add a tortilla to the pan. Cook for 2-3 seconds, flip it over and cook for a minute or tow and remove to fill.
  4. Meanwhile, put the next tortilla in the pan.
  5. Saute the chopped onion and garlic, then turn off the heat.
  6. Add 1 cup of tomato sauce.
  7. Add 1 cup of crushed canned tomatoes.
  8. Add the jalapenos, tabasco, salt and pepper and a few pieces of cilantro or coriander.
  9. Mix the sauce in a blender at the end, add 1/4 cup of soy yogurt and again pulse with the blender to mix.
  10. Put some olive oil on the bottom of a large casserole pan.
  11. Place a tablespoon or 2 of the tomato sauce in the bottom.
  12. Take a tortilla, cover 2/3 of it lightly with the minced tofu pieces or t.v.p., some shredded cheese, and a bit of the tomato sauce.
  13. Roll up the tortilla and place it in the casserole pan.
  14. Continue until all tortillas are filled and rolled.
  15. Add sauce to the top of the tortillas in the the casserole pan.
  16. Make sure all are covered with the sauce.
  17. Cover the whole thing with the rest of the grated cheese.
  18. Put the casserole in the oven for 10 minutes or until the cheese melts.
  19. Garnish with cilantro.

Notes:

It’s very important to lightly brown the corn tortillas before rolling. Don’t just open the package and fill them.
Their flavors become unlocked by lightly browning and then, when baked in the oven, they develop the soft texture that you expect from a good enchilada.