Simple, plant based, clean, and delicious!
Veggie Tofu Enchiladas
Cashew Lime Sour Cream
1 cup raw cashews
1 cup water
1/2 tsp garlic powder
1/2 tsp cumin
2 tbsp fresh lime juice
1/2 tsp sea salt
In a high speed blender, place the cashews, water, garlic, cumin, lime juice, and salt and blend until smooth. Chill until ready to use.
Vegan Tofu Enchiladas
1 tbsp avocado oil
1 small yellow onion, diced
1 small green bell pepper, diced
1 small yellow squash, cut into half moons
1/2 cup diced radishes
1 tsp ground cumin
1 tsp garlic powder
1 tsp paprika
S & P to taste
1 cup black beans, drained & rinsed
6 ounces firm tofu, patted dry & crumbled
1 cup fresh salsa
8 whole wheat tortillas
INSTRUCTIONS for tofu filling:
Preheat oven to 400F.
In a large skillet, heat the oil over medium heat. Add the onion and a pinch of salt and cook until the onion is soft.
Add in the squash, bell pepper, radish, cumin, garlic powder, paprika and cook until lightly browned.
Stir in salt and pepper.
Remove from the heat and transfer to a large bowl. Stir in the black beans and tofu.
Brush a baking dish with avocado oil, then spread a heaping 1/2 cup of fresh salsa on bottom of the dish.
Fill each tortilla with about 1/4 cup of the enchilada filing.
Roll the tortilla and place them seam-side down in the baking dish.
Pour the remaining salsa over the middle of the enchiladas, leaving the edges of the tortillas so they can become a little crunchy
Bake uncovered, for 15 minutes, Uncover and bake for 10 more minutes.
1/2 avocado, diced
1/2 cup fresh cilantro
lime slices, for serving
Let the enchiladas cool slightly, then drizzle with half of the cashew lime sour cream. Top with avocado & cilantro.
***recipe adapted from Love & Lemons Zucchini Verde Vegan Enchiladas***