These Enchiladas Supremas offer a hearty, vegetarian twist on a Tex-Mex classic. The filling features firm tofu that has been frozen and thawed to achieve a chewy, meat-like texture, seasoned with savory tamari and creamy peanut butter. It’s sautéed with onions, peppers, and corn for a robust flavor profile. Rolled into warm corn tortillas and smothered in a spiced tomato sauce, these enchiladas are baked until bubbly and golden. Topped with pitted black olives, they provide a satisfying balance of richness and acidity. Perfect for weeknight dinners or potlucks, this dish is comforting, flavorful, and easy to prepare with pantry staples.
Enchiladas Supremas
Description
These Enchiladas Supremas offer a hearty, vegetarian twist on a Tex-Mex classic. The filling features firm tofu that has been frozen and thawed to achieve a chewy, meat-like texture, seasoned with savory tamari and creamy peanut butter. It's sautéed with onions, peppers, and corn for a robust flavor profile. Rolled into warm corn tortillas and smothered in a spiced tomato sauce, these enchiladas are baked until bubbly and golden. Topped with pitted black olives, they provide a satisfying balance of richness and acidity. Perfect for weeknight dinners or potlucks, this dish is comforting, flavorful, and easy to prepare with pantry staples.Ingredients
Directions
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Drain and rinse the tofu. Place it in a plastic bag or container, seal tightly, and freeze until solid.
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Remove the frozen tofu from the freezer and thaw it in a bowl of hot water or at room temperature.
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Gently squeeze the water from the tofu with your hands, then press it between two kitchen towels to remove excess moisture.
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Cut the drained tofu into 1/4-inch cubes.
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In a large bowl, stir together the tamari, peanut butter, and tomato paste until well blended.
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Heat the olive oil in a large frying pan over medium heat.
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Add the tofu cubes, onions, bell pepper, chile pepper, and garlic to the pan. Cook until the vegetables are softened, about 6 minutes.
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Stir the sautéed vegetable mixture into the tamari-peanut butter bowl. Mix in the corn.
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In a separate medium bowl, combine the tomato sauce, tomato puree, chili powder, oregano, and cumin.
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Preheat the oven to 350 degrees Fahrenheit (177ðC). Lightly oil a 9-by-13-inch baking dish.
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Spread about 1 cup of the tomato sauce mixture over the bottom of the prepared baking dish.
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Heat a dry frying pan or griddle over medium heat. Brush each corn tortilla lightly on both sides with canola oil.
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Warm the tortillas on the hot pan or griddle for about 15 seconds on each side until they are pliable and warm.
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Place 1/2 cup of the tofu-vegetable filling in the center of each warm tortilla. Roll up tightly and place in the baking dish seam-side down.
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Pour the remaining tomato sauce evenly over the rolled enchiladas.
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Cover the dish with aluminum foil and bake until the sauce is bubbling, 30 to 35 minutes.
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Scatter the chopped black olives over the enchiladas and serve hot.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 44.1kcal
- % Daily Value *
- Total Fat 3.8g6%
- Saturated Fat 0.8g4%
- Cholesterol 0.0mg0%
- Sodium 30.0mg2%
- Total Carbohydrate 1.5g1%
- Dietary Fiber 0.4g2%
- Sugars 0.7g
- Protein 1.9g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
