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Christian Vegetarian Association Presents:
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Vegan Quinoa Tofu Enchiladas w/Peanut Butter Marinara
(www.vegancoach.com)
The key to these burritos is to use regular tofu which has been frozen and then defrosted which gives it more of a firm, chewy texture. Simply place tofu, container and all, into the freezer for 24 hours. Then let defrost in the refrigerator for 48 hours. Remove, drain, and squeeze continuously on all sides until you get as much liquid out of the tofu as possible.
These burritos are tasty and super easy to throw together if you have some leftover quinoa sitting in the fridge.
Makes: 4 enchiladas
Sauce:
- 2 cups marinara sauce
- 1 heaping Tablespoon peanut butter (chunky is yummy)
- 1 clove garlic, coarsely chopped
- Red chili pepper flakes, to taste
- 1 Tablespoon maple syrup
- Cumin, to taste
- Sea salt and freshly ground black pepper, to taste
- Filling 1/8 cup vegetable broth (or you can use a bit of olive oil)
- 1/2 cup chopped red onion
- 1/4 cup leek, sliced
- 1/4 cup red bell pepper, chopped
- 1 Tablespoon jalapeno, minced
- 1/4 cup poblano pepper
- 1/2 pound frozen (defrosted) tofu, diced
- 1/8 - 1/4 peanut butter marinara sauce, or to taste
- Bragg Liquid Aminos, to taste
- Cumin, to taste
- Lime juice, to taste
- Ground allspice, to taste
- Sea salt and freshly ground black pepper, to taste
- 1 1/2 cups cooked quinoa
- 4 flour tortillas
- 1/4 cup pumpkin seeds
Preparation:
1. Preheat oven to 400 degrees F.
2. In a Vitamix blender or food processor, blend the sauce ingredients until completely smooth. Set aside.
3. In a large non-stick pan, heat the veggie broth (or olive oil). Add onion, leek, bell pepper, jalapeno, and poblano, cover, and cook until just tender, stirring occasionally. Add more veggie broth (or a little water) if needed. Add diced tofu, 1/8 - 1/4 cup peanut butter marinara sauce, Bragg's, cumin, lime juice, allspice, salt and pepper, and heat until warmed throughout, stirring occasionally.
4. Lightly oil an 8x11.5" baking dish. Spread a little of the sauce over the bottom. Roll filling into tortillas and place in dish. Top with remaining sauce. Sprinkle with pumpkin seeds, and cook (uncovered) for 20 minutes or until heated throughout. Top with dollops of non-dairy sour cream, if desired.Your question and comments are welcome
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