These are a based on a recipe from the amazing cookbook called Tofu Cookery by Louise Hagler. Yes, this cookbook will change your life! I actually got to meet Louise at her cooking demo at Naperville Veggiefest 2 years ago and she signed my copy of the new edition of Tofu Cookery! I gave my old Tofu Cookery book to a friend who is interested in trying new ways of cooking tofu. Win!
1 package firm tofu, about 2.5 cups, frozen for 24 hours then thawed
2 cups fresh chopped broccoli, cooked in microwave in 2 cups water for 4 minutes
FOR THE TOFU:
2 tablespoons peanut butter
1/2 teaspoon garlic powder
1 teaspoon onion powder
4 Tablespoons soy sauce
1 13.5 ounce can of crushed tomatoes or tomato sauce
3 teaspoons agave nectar or 1 tablespoon sugar
2 teaspoons salt
1/2 an onion, chopped
1 tablespoon oil
2 tablespoons taco seasoning (generic mixture of cumin, garlic powder, and chili powder)
1 cup vegetable broth
Anywhere from 5-8 corn or wheat tortillas (depending on their size) I used whole wheat tortillas from Trader Joe’s
1/2 cup chopped onion for garnish
Prepare tofu — it will end up tasting very much like cheese — by mixing together soy sauce, peanut butter, garlic and onion powder into a slurry. Rip the tofu into small chunks and lay it on a baking sheet. Drizzle the peanut butter sauce over the tofu, tossing it around to distribute the sauce if necessary. Bake the tofu at 350 for 10 minutes or until the tofu begins to brown.
Fry the onion over medium heat in a saucepan until it is translucent. Add all other sauce ingredients and mix well. Heat through and then take off the stove.
Pre-cook broccoli in the microwave and drain the water off, set aside.
Assemble enchiladas by spreading a cupful of the sauce on the bottom of a large casserole dish. Lay one tortilla in the sauce, wetting it on both sides. Fill the tortilla with a tablespoonful of the tofu mixture and a tablespoonful of broccoli in a line down the middle and then roll into a tube. To evenly divide my tofu and broccoli, I lay the tofu and broccoli out on a cutting board and portion it into equal parts according to how many tortillas I’m using before I make the enchiladas.
Repeat the tortilla-rolling for all of your tortillas. Pour any remaining sauce over the top and sprinkle with onions. Bake in the oven for about 20 – 30 minutes at 350 degrees.