How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Scrambled Tofu And Cabbage Enchiladas?

You need 19 ingredients. The key ingredients include: 1 Anaheim chile large, 1/4 cup neutral oil like grapeseed, 4 cloves garlic minced, 1 teaspoon cumin, and more.

Is Scrambled Tofu And Cabbage Enchiladas suitable as vegetarian?

Yes, Scrambled Tofu And Cabbage Enchiladas falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Scrambled Tofu And Cabbage Enchiladas?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Scrambled Tofu And Cabbage Enchiladas Recipe

Name: Scrambled Tofu And Cabbage Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Anaheim chile large; 1/4 cup neutral oil like grapeseed; 4 cloves garlic minced; 1 teaspoon cumin; 2 tablespoons chili powder; 1 teaspoon dried oregano; 1 tablespoon flour; 2 cups vegetable stock; 12 ounces tomato paste; salt; pepper; 2 tablespoons olive oil; 1/2 yellow onion medium, diced; 14 ounces extra firm tofu package; 1/2 head red cabbage shredded; 6 inches corn tortillas; 2 cups cheddar cheese grated; salt; pepper

1

Char Anaheim pepper on all sides on a hot dry skillet or griddle (about 5 minutes per side) until blackened. Remove from griddle and promptly store in a brown paper bag. When cool enough to handle, peel charred skin off pepper and finely chop.

2

Meanwhile, heat grapeseed oil in a medium saucepan over medium-high heat. When hot, add garlic and stir for 1-2 minutes, until browned. Add chili powder, cumin, and oregano, continually stirring until fragrant (about another minute). Stir in flour, breaking up any clumps and let thicken for another minute or so.

3

Add vegetable stock, chopped Anaheim, and 3/4 of the can of tomato paste, and whisk until smooth. Bring to a low simmer, and let cook for 10 minutes until it reaches the desired consistency. If you like it thicker, feel free to add the entire can of tomato paste. Season with salt and pepper and set aside.

4

Puree tofu in a food processor until smooth.

5

Sautee diced onion in olive oil until soft and browned, about 5 minutes.

6

Add pureed tofu, and cook on medium low heat until at desired firm consistency. I like mine on the firmer side, and cooked it for about 10 minutes, stirring constantly. The longer it cooks, the drier and firmer it becomes. Season with salt and pepper.

7

Preheat oven to 350 degrees. In a 9x13 inch baking dish (I used 9x9 and saved half of the ingredients for a later date!), pour about 1/2 cup of the enchilada sauce to evenly coat the bottom.

8

Compile dish one by one as follows: Dip tortilla in the pot of sauce to coat entirely. If you decide to use your hands at first, you'll soon realize that tongs are necessary...

9

Lay tortilla in baking dish at one end, and top with a spoon full of tofu mixture, small handful of cabbage, and small handful of cheese. Roll up and rotate so seam side is down.

10

Once each tortilla has been assembled, pour another cup of enchilada sauce on top, sprinkle with remaining cheese, and bake in over for 30 minutes, or until cheese on top is bubbly and browned.

11

Serve with a salad, and lick your plate clean!

Scrambled Tofu And Cabbage Enchiladas

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