Tofu & Vegetable Enchiladas with Red Chili Sauce

April is National Soyfoods Month
Many of us will agree weeknight meals provide great quality time together with others, but after a long workday it can be challenging to create something quick, healthy and tasty that everyone will enjoy. There are a ton of great-tasting soy inspired recipes that can be easily prepared to give families the healthy alternative they’re looking for at mealtime without any added hassle to their normal routines.

Soyfoods can be found in any grocery store and are an easy substitute for dairy or meat in favorite dishes. The Fitness Gourmet and certified nutritionist, Patricia Greenberg, s***ests incorporating easy soyfoods into family meals for excellent nutrition and taste:

• Healthier: Children and adults across the US are selecting soyfoods daily to get high quality protein and numerous nutrients. Soyfoods are not only low in fat and cholesterol and lactose-free but are also a great source of iron, calcium, fiber, vitamin B-12, magnesium and zinc.


• Quicker: Soy meat substitutes, such as soy ground and soy sausages cook up in a fraction of the time it takes for traditional meats. Cooking with soy also provides an excellent opportunity for families to spend quality time together because unlike traditional meats, there is little concern about cooking through or cross contamination, so kids can be more involved in the meal preparation. They’re also ideal for pre-made meals and can be stored in the freezer or refrigerator for quick and easy meals later in the week.


• Tastier: Your readers won’t have to worry about missing their favorite family meals, since soyfoods can easily replace or compliment traditional ingredients to make great tasting recipes, such as Shelled Edamame Chicken Stir Fry.

Tofu & Vegetable Enchiladas with Red Chili Sauce

Yield: 4 servings

Ingredients

½ package (7oz) House Foods Premium Tofu Firm or Extra Firm, drained
2 Tbsp vegetable oil
1 tsp salt or more to taste
½ cup white mushrooms, thinly sliced
½ cup red onion, thinly sliced
½ cup fresh spinach, roughly chopped
8 corn tortillas
1 can (19oz) Enchilada sauce
¼ white onion, thinly sliced
Queso Fresco for garnish, crumbled

Directions

Wrap Tofu in paper towels and press to remove excess water and crumble.
Cook mushrooms with 1 Tbsp. vegetable oil in a large skillet medium-high heat until browned. Add red onion and cook until translucent. Add Tofu and cook until browned. Add spinach And 1 tsp. salt. Stir until spinach wilts. Remove from heat.
In a large skillet on medium heat, place tortillas and cook for 1 minute on each side.
Put 1/2 cup of mixture on tortilla and roll up to form the enchilada.
In a large skillet on medium heat, sauté white onion until brown, using 1 Tbsp. vegetable oil.
Add enchilada sauce and salt to taste. Bring it to a boil.
Dip the enchiladas into the hot sauce and place on a plate. Pour the remaining sauce over enchiladas and top with cheese. Serve hot.