Good afternoon everyone, how are we doing?
Today is a glorious and sunny Saturday afternoon here in Melbourne and boy am I enjoying being on holidays. I have totally allowed myself to relax and laze about the house and have just been enjoying some relaxing things like swimming, reading and cooking beautiful Vegan food 🙂
In saying that, I thought I must hurry up and write the recipe blog for our “Cheesy Tofu and Spinach Enchiladas” due to the popular response we got for them. I must say, they were a winner. Delicious, comforting and bursting with so much flavour. I hope you enjoy them as much as we did 🙂
STEP 1 – Gather your ingredients. For this I used 2 TBS of yeast flakes, 2 tsp. of ground cumin, 1 brown onion, 5 garlic cloves, vegetable oil (your preference of how much), half the container of Tofutti Better Than Cream Cheese, a packet of silken tofu, 10 black olives, half a green capsicum, lemon juice, half a tin of crushed tomatoes, mild taco/burrito sauce, taco seasoning (or you could make your own using ground cumin, coriander, garlic, chilli etc….), corn tortillas, a packet of spinach leaves, 1 sprig of spring onion and salt and pepper to taste.
STEP 2 – In a pan, sauté the onion in a little oil and then add the crushed garlic and 1 tsp. of ground cumin and cook until fragrant. In another pot place the half a tin of crushed tomatoes, the mild taco/burrito sauce and the spice mix and stir and leave on low heat.
STEP 3 – Place the silken tofu in a blender with 2 TBS of yeast flakes and the onion/garlic/cumin mix and blend until creamy. Taste and add some more cumin (I added another tsp.), yeast flakes and salt and pepper to your preference. Chop the green capsicum and olives while this is blending.
STEP 4 – Once the tofu mix is ready, place it into a bowl and mix in the capsicum and olives. Add any more spices if you please. In another bowl, add the Tofutti cream cheese and some lemon juice to make it taste like sour cream (drool).
STEP 5 – Put a little oil (I slightly heated it), into a pan and dip a tortilla in it both sides and then place on a plate with some paper towel to stop the dripping. Then place the tortilla in the sauce mix making sure to coat both sides. Place on an oven tray.
STEP 6 – In the middle of the tortilla place some spinach leaves and then add some tofu mix on top. You can also sprinkle some soy cheese now if you choose. I used a mix of Notzarella and Biolife. If you want to sprinkle some more yeast flakes on the cheese for flavour, do so.
STEP 7 -Roll the sides inwards and the oil/sauce will allow them to stick. Complete Steps 5 and 6 for all of the enchiladas.
STEP 8 – Smear the sour cream mix across the middle of the enchiladas. On top of this then smear the sauce mix. Place into an oven at 180 degrees and cook for about 20 minutes.
STEP 9 – Take out of the oven and sprinkle the cheese on top. I find the Notzarella is good to melt and adds the creamy feel and the Biolife adds more for flavour.
STEP 10 – Place back in oven and cook for approx. another 10 minutes or until the cheese is melted to your liking.
Garnish with some spring onion and serve with some rice, corn or a big green salad!
I hope you enjoy these delicious enchiladas as much as we did!!
Until next time smile, eat well and be kind to animals 🙂