UPDATE: When you crave Mexican food but want to scale down the saturated fat and bump up the veggies for the day, try a tofu enchurrito! What’s an enchurrito? It’s a savory burrito enveloped in chili pepper sauce. They’re easy to assemble with your protein and veggies all rolled up into one.
Tofu is made from soybeans and is rich in protein. Studies have shown soy-based foods boost the production of the antioxidant enzyme catalase. (See post on How to Prevent Gray Hair.)
Try some Hatch enchilada sauce made by third-generation chile farmers and now available at Whole Foods Market. It boasts real authentic flavor and contains less salt than other brands. FYI: The city of Hatch in New Mexico has a reputation for growing the best chili peppers in the world!
What’s In It…
- 16 oz. firm tofu, cut into small 1/2-inch cubes
- 1-2 Tbsp. extra virgin olive oil
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 10 oz. button mushrooms, sliced about 1/4″ thick
- 12 oz. of fresh bagged spinach
- 1/2 tsp. freshly ground pepper
- 1/2 tsp. garlic powder
- 1/4 tsp. cumin (heaping)
- 1/8 tsp. paprika
- 1-1/2 cans (14-oz. can) Organic Hatch® red enchilada sauce, medium heat
- 11 oz. organic finely shredded cheese, Mexican Blend or Cheddar cheese/Jack cheese combination OR Daiya® Cheddar Style Shreds, plant-based ‘cheeze’ product*
- 8 Food for Life® large New Mexico style sprouted grain tortillas (Can be found in the refrigerated or freezer section of the grocery store; 6 per package. You can find them at Sprouts Farmers Market in the refrigerated section.)
- GARNISH: Italian (flat-leaf) parsley, chopped
NOTE: If you can’t find the sprouted grain tortillas, the next best choice would be “Sonoma Multigrain Organic Wraps with Flax” by La Tortilla Factory, 6 per package. (Found these at Whole Foods.)
*A word about plant-based cheese: Honestly, I’m not real fond of vegan cheese alternatives. They’re a processed food and contain a considerable amount of sodium (190-460 mg per 1/4 cup serving; 90-100 calories). They contain little (1 gram) or no protein, no calcium or at most 2% of the daily requirement, and about 6-7 grams of fat. Vegan cheeses provide little nutrition, but are basically providing that melty, stretchy feel that you get from ‘real’ cheese.
How It’s Made…
1. Open the tofu and place them on a plate and allow the liquid to drain.
2. Preheat oven to 350°F.
3. Heat olive oil in a large pot or wok over medium heat.
4. Add onion and garlic to the pot, and sauté until onions are transparent.
5. Add mushrooms to the pot and sauté for a few minutes.
6. Add spinach, pepper, garlic powder, cumin, and paprika to the pot and sauté until spinach is wilted.
7. Add tofu to spinach mixture when spinach is starting to soften and gently combine all ingredients.
8. When spinach is fully wilted and ingredients are mixed together, drain liquid in a colander (so you don’t end up with watery enchurritos).
9. Set up an ‘assembly station’ with enchilada sauce, cheese, spinach mixture, and tortillas.
10. Spread each tortilla with 2 tablespoons enchilada sauce.
11. Fill and roll each tortilla with 1/3 cup cheese (add cheese first), then 3/4 cup spinach mixture.
12. Pour remaining enchilada sauce over the entire top of the enchurritos. (You should have about 1/2 can of sauce remaining.)
13. Top with remaining cheese. (Add 1/2 of the second can of sauce to fully “wet down” your enchurritos. Save the extra sauce for warming up leftovers, if desired.)
14. Bake UNCOVERED in a rectangular baking dish for 20-30 minutes or until it’s completely heated through (bubbling).
15. Garnish with parsley.
Makes 8 servings.