No doubt about it: I’m an enchilada fan. The first vegan enchilada recipe I made was this one from VegWeb. Typically I make my enchilada filling with beans. Beans are delicious, cheap, and healthy. But of course that’s not how things work in Tofu Cookery, those enchiladas need tofu (incidentally, this recipe is also the one that is featured on the cover of the book).
The filling isn’t just crumbled tofu
though. First you coat some tofu in a mixture that includes soy sauce and peanut butter, then the tofu is baked. The baked tofu is what you use for your enchilada filling. I wouldn’t have thought to use peanut butter myself, but it’s actually pretty delicious. You can taste a faint hint of peanut butter once the enchiladas are baked.
I usually make a nutritional yeast cheese sauce for my enchiladas, but this time I thought I would stick with the original recipe and forego it. I’m glad I did, the ‘cheese sauce’ would have drowned out the subtle flavour of the seasoned tofu. I just topped my enchiladas with some black olives and avocado and all was well with the world.
Do you like enchiladas? What are your favourite enchilada fillings?