Saturday, March 31, 2012


I had some eggplant, tofu and wrinkly cherry tomatoes in the kitchen. So, what’s a girl to do? Well, make enchiladas, of course! Even without the cheese, these were absolutely addictive. My kids gobbled theirs down and my husband finished off the batch! So, I guess it was a winner.

1 box silken tofu (Mori Nu)
1 bunch cilantro
1 ripe avocado
1 Tbs. garlic, minced
1 tsp. lime juice
½ tsp. salt
1 small eggplant, peeled and sliced lengthwise
1 bag of Quorn chick’n strips
1 onion, chopped
½ tsp. cumin
½ tsp. smoked paprika
1 cup frozen corn
8 oz. baby spinach leaves
1 cup cherry tomatoes, chopped
1 small can chopped green chilies, drained
12 whole wheat tortillas
1 can enchilada sauce
Preheat oven to 350 degrees. Spray a cookie sheet with non-stick cooking spray. Place the eggplant strips on the sheet. Spray the tops with the non-stick cooking spray and sprinkle with salt. Bake for 15 minutes, or until starting to brown a little on the edges. Chop into small cubes. Spray a 8”x11” casserole dish with non-stick cooking spray. In a blender, add tofu, cilantro, avocado, garlic, lime juice and salt. Puree until smooth. Pour into a bowl and set aside. In a large frying pan, heat olive oil over medium high heat. Add onions and chick’n strips. Cook until chick’n strips start to brown and the onions are translucent, about 8-10 minutes. Add cumin and paprika, and cook for an additional 2 minutes. Add eggplant and spinach and cook until the spinach just starts to wilt, about 2 more minutes. Add green chilies, tomatoes and corn and stir until just combined. Remove from heat. Spoon mixture into tortillas, roll and line up in casserole dish. Pour enchilada sauce over the tops and cook for 30 minutes. Remove from the oven and serve with the tofu cilantro mixture.

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