I used to make enchilada bakes often but had stopped once I took most cheese out of our diet. I wondered how it would taste without it, so I tried it. To boost the protein I used tofu in it. Next time I will probably add a lot more spice when cooking the tofu (or maybe adding some of the sauce to it before layering) but Ford was plenty happy and had two serving. If the teen boy is happy, well then I am!
Tofu and Vegetable Enchilada Bake
- 8 or so corn tortillas
- 19 ounce can enchilada sauce (mild, medium or hot)
- 1 Tbsp canola oil
- 1 large yellow onion, finely chopped
- 1 bell pepper or 1 cup frozen strips, chopped
- 1 Tbsp roasted garlic (jarred)
- 1 lb. extra firm tofu, drained and well pressed, crumbled
- 1 tsp dried oregano
- 1 tsp chili powder
Preheat the oven to 350°. For assembling I used a round baking dish (one of the “vintage” 1970’s era ones I inherited from my Mom – in avocado green!), it is 1½ quart I believe.
Heat the oil over medium in a large skillet, add the onion and peppers, cook until crisp. Add in the garlic and tofu and seasonings, heat through and cook off any remaining moisture in the tofu.
Open the can of enchilada sauce and spread a bit in the bottom of the baking dish. Spread a bit on a dinner plate and soak the first tortilla in it, flipping over so it is equally coated. Make layers of the tortillas and vegetable mix, making sure the tortillas are thoroughly sauced.
When the dish is all full gently pour any remaining sauce over the top and down the sides.
Bake uncovered for about 45 minutes or until piping hot. It can also be done at 400° for about 30 minutes as well.
Serve with mexi-corn or similar vegetable side dish to round the meal out.
Serves 3 to 4.