The F.U.N. Place Recipe Box Archives

Tofu Enchiladas

**be sure to read note at end

1-lb blocks firm tofu/drained & pressed 45 min.
2 cups chunky salsa
1 tsp cumin
1 1/4 cup low-fat Kraft cheese & mozzarella mixed
2 cups sour cream -divided (I use no-fat or cottage-cheese sour cream)
6 inch flour tortillas

It works better to first freeze tofu after draining and placing flat to drain with a weight places on top for 45 min.
You can then either slice or crumble the tofu after thawing.
I crumble for this and cut the slices into strips for stir-fry.

Mix tofu, 1 to 1 1/2 cup salsa, cumin, 1 cup sour cream, 1/2 cup cheese, salt & pepper to taste.

Place 1/4 cup on each tortilla and roll up. Place in 13 x 9 1/2 inch pan seam-side down. Cover with 1 cup salsa.

Bake 30 min at 350 degrees covered.

Remove cover and top with 1/2 cup cheese.

Bake until melted. Serve with shredded lettuce, sour cream, diced tomatoes and green onions.ENJOY!

** for sour cream made from cottage cheese:

place as much cottage cheese as you need for sour cream in blender. Add 1 TBLS. lemon juice. Blend and add milk by tablespoons until creamy. Will be a little bit grainy if not enough milk added. However, it works the same. Add salt to taste. If you want to use this recipe as a topping on fruit or desserts: omit salt, add vanilla and sugar or sweet and low/equal to taste. Great on jello.

posted by Olivia on May 09, 1998

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