Tofu chilli enchiladas:

Name: How to cook Tofu chilli enchiladas: - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4-5 servings
Cuisine: Us

Introduce

Chef :

Lubna’s Kitchen

Tofu chilli enchiladas:

Last night Mother’s day dinner .This meat free spicy vegetarian dinner is so delicious. #dinner #lunch #vegan #vegetarian #meal #meat_free_meal #Kitchenbingo

Ingredient

Food ration :

4-5 servings

& 1/2 Tbsp extra virgin olive oil

yellow capsicum cut into cubes

1 Tbsp

finely chopped coriander, root and stem

1 Tbsp

chopped tomato (fresh or can / tin)

420 g

can butter beans, drained / kidney beans (choice)

300 g

regular firm tofu, cut into cubes

2 Tbsp

grated cheddar cheese or as needed

200 g

cherry / grape tomatoes, halved

Cooking instructions

* Step 1

Preheat oven to 180°C. Lightly grease a 20 x 29cm ovenproof dish. Heat oil in a non-stick frying pan over medium heat. Add crushed garlic sauté for few second then add onion and capsicum. Cook, stirring, for 5 minutes or until soft. Add coriander, cumin, chilli and salt. Cook, stirring, for 2 minutes or until aromatic. Stir in tomato and Simmer for 2 minutes. Add beans, tofu and vinegar. Simmer, stirring, for 6 minutes or until warmed through. Season.

* Step 2

* Step 3

Spread a third of remaining tomato over base of dish. Top 1 tortilla with one-eighth of the tofu mixture. Roll to enclose. Place seam side down in dish. Repeat with remaining tortillas and tofu mixture. Top with remaining tomato. Sprinkle with cheese.

* Step 4

Bake for 20 minutes or until cheese melts. Combine grape tomato, shallot and coriander in a bowl. Top enchiladas with tomato salsa and serve with sour cream if desired.