Vegetari-yum

It's been a LONG time since I blogged about what I've been cooking. It's too bad, because I've made some pretty yummy stuff this fall/early winter. I really felt like the dish I made last night was exceptional though, and I wanted to share it!

CHILLI TOFU ENCHILADAS!

This recipe was one of the best tofu-centric dishes I've ever had. Something about the way you prepare the soy is just so so right. Plus the dish is loaded with fresh veggies to give you an immune system boost going into the wintry illness season. There's a lot of chopping to do though, it's a good recipe to make with a partner or group.

Serves 4, Modified from "The Vegetarian Bible"
 4 Tbsp Flour
1 Tsp Paprika
3 Tsp Chilli Powder
8 oz. Firm Tofu, in 1 inch cubes.
1 Onion, finely chopped
1 Red Bell Pepper, Chopped
2 Cloves of Garlic, chopped
1 Jalapeno Pepper, seeded and chopped (optional)
1 Avocado, Peeled, pitted and cut into 1 inch strips
1 Tbsp Lime Juice
2 Tomatoes, chopped
1 cup Shredded cheddar cheese
8 Flour Tortillas
Sour Cream
Salsa

1. Preheat the oven to 375.

2. Mix together the flour, paprika and chilli powder. Bread your tofu cubes with the mixture and fry in oil until they are golden brown. Remove the tofu from the pan and drain on a paper towel to remove excess oil.

3. Add a little more oil to the pan and saute the onions, garlic, red pepper, and (if you're feeling bold) jalapeno until they are just starting to soften (About 4 minutes). Remove from pan and drain excess oil.

4. Take your avocado pieces and toss them in a bowl with lime juice. Gently mix in your tofu, cooked vegetables, chopped tomatoes and 1/2 your shredded cheese.

5.Put about 1/8th of this filling mixture into each tortilla, and top with a dollop of sour cream. Roll up your enchiladas and place them seam-down in a large baking dish. Cover the entire dish with your favorite salsa and the rest of your shredded cheese.

6. Bake for about 25 minutes, or until the cheese is bubbly and brown. The recipe suggests garnishing with cilantro to serve, but I skipped that.

Oh my goodness, these are so good. They're also surprisingly filling, given that they're mostly vegetables. And the colors in this meal just look so vibrant and fresh, it just plain looks delicious too. Highly recommended for the recently converted or experimenting vegetarian. A+!