Yam Tofu Enchiladas with Spinach
Refried Black Beans
Refried Black Beans
Yams make everything better. Pool parties, milkshakes, Easter baskets, enchiladas. Yams, yams, yams.
Yam Tofu Enchis
makes 6 big arse servings
3 cups peeled & diced yams (about 2 medium)
1 medium onion, diced
2 cloves garlic, minced
2 tablespoons olive oil
1 green pepper, seeded & chopped
12 oz. tofu, pressed & crumbled
2 teaspoons cumin
1/4 cup nutritional yeast
1/2 cup diced mild green chiles, fresh or canned
4 cups enchilada sauce or (2) 15 oz. cans, divided
2 cups tightly packed baby spinach
(6) 12" flour tortillas
yeast sauce:
2 tablespoons olive oil
3 tablespoons flour
1/2 cup soy milk
1/2 cup nutritional yeast
1/2 cup enchilada sauce (from above)
salsa
chopped cilantro, garnish
Grease a large baking dish. Preheat oven to 350 degrees.
Bring a pot of salted water to boil. Add chopped yams and cook for 5-10 minutes until just tender. Remove from water and drain. Set aside.
Heat heavy skillet (preferably cast iron) over medium. Add olive oil and diced onion. Saute for 3 minutes or until just softened and turning translucent. Add garlic and green pepper; saute for another minute or so, add cumin and stir to coat. Add crumbled tofu, cooked yams, 2 cups (or 1 can) enchilada sauce, nutritional yeast, and green chiles. Combine and heat through. Set aside.
Prepare yeast sauce. Heat oil in a small skillet over medium heat. Add flour and stir with a whisk or a fork until incorporated. Whisk in soy milk, a few tablespoons at a time. Whisk in nutritional yeast until combined adding more soy milk as needed. Whisk in enchilada sauce. Salt and pepper to taste. You may want to add more soy milk or nutritional yeast to reach a desired consistency for your own tastes. Remove from heat and set aside.
Fill a tortilla down the center with the yam tofu mixture, fresh spinach, and a healthy drizzle of yeast sauce. Roll up the tortilla and place seam side down in baking pan. Repeat with remaining tortillas. Top with the remaining enchilada sauce (there should be about 1 1/2 cups left) and spread any remaining yeast sauce over the tops. Cover with foil and bake for about 20 minutes or until the sauce around the edges is bubbling. Remove from oven and let sit about 5 minutes. Garnish with cilantro and serve with salsa and refried beans.
Yam Tofu Enchis
makes 6 big arse servings
3 cups peeled & diced yams (about 2 medium)
1 medium onion, diced
2 cloves garlic, minced
2 tablespoons olive oil
1 green pepper, seeded & chopped
12 oz. tofu, pressed & crumbled
2 teaspoons cumin
1/4 cup nutritional yeast
1/2 cup diced mild green chiles, fresh or canned
4 cups enchilada sauce or (2) 15 oz. cans, divided
2 cups tightly packed baby spinach
(6) 12" flour tortillas
yeast sauce:
2 tablespoons olive oil
3 tablespoons flour
1/2 cup soy milk
1/2 cup nutritional yeast
1/2 cup enchilada sauce (from above)
salsa
chopped cilantro, garnish
Grease a large baking dish. Preheat oven to 350 degrees.
Bring a pot of salted water to boil. Add chopped yams and cook for 5-10 minutes until just tender. Remove from water and drain. Set aside.
Heat heavy skillet (preferably cast iron) over medium. Add olive oil and diced onion. Saute for 3 minutes or until just softened and turning translucent. Add garlic and green pepper; saute for another minute or so, add cumin and stir to coat. Add crumbled tofu, cooked yams, 2 cups (or 1 can) enchilada sauce, nutritional yeast, and green chiles. Combine and heat through. Set aside.
Prepare yeast sauce. Heat oil in a small skillet over medium heat. Add flour and stir with a whisk or a fork until incorporated. Whisk in soy milk, a few tablespoons at a time. Whisk in nutritional yeast until combined adding more soy milk as needed. Whisk in enchilada sauce. Salt and pepper to taste. You may want to add more soy milk or nutritional yeast to reach a desired consistency for your own tastes. Remove from heat and set aside.
Fill a tortilla down the center with the yam tofu mixture, fresh spinach, and a healthy drizzle of yeast sauce. Roll up the tortilla and place seam side down in baking pan. Repeat with remaining tortillas. Top with the remaining enchilada sauce (there should be about 1 1/2 cups left) and spread any remaining yeast sauce over the tops. Cover with foil and bake for about 20 minutes or until the sauce around the edges is bubbling. Remove from oven and let sit about 5 minutes. Garnish with cilantro and serve with salsa and refried beans.
1 comment:
buh. it's torture reading your blog on my lunch break! all i have is my boring old pb&j.
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