Tofu Enchiladas

Ingredients

Marinated Tofu

• 28 oz firm tofu
• 4 tablespoons apple cider vinegar
• 6 tablespoons lime juice
• 8 tablespoons orange juice
• 6 large garlic cloves, minced or pressed
• 1 teaspoon onion powder
• 2 teaspoons ground cumin
• 4 tablespoons minced chipotle chilis in adobo sauce

Enchilada Sauce

Red or Green

Filling

• 3 tablespoons olive oil
• 1 small onion, finely chopped
• 1 green bell pepper, seeded and finely chopped
• 1/2 teaspoon salt
• 8 oz cremini or white mushrooms, sliced

Assembly

• 7 oz cheddar cheese, grated
• 7 oz monterey jack cheese, grated
• 10 to 12 corn tortillas
• 1 cup sour cream (optional)

Directions

Marinated Tofu

1. Place the tofu on a cutting board. Place another cutting board (or a plate) on top of the tofu and set a few heavy cans on top to weight it down. Let the tofu drain for 15 minutes, then cut into 1/2-inch cubes and set aside.
2. In a large bowl, combine the vinegar, lime, and orange juice, garlic, onion powder, cumin, and chipotle chilis, and stir well. Add the tofu, and toss to coat. Refrigerate, stirring occasionally, for at least 1 hour, or up to overnight.

Filling

1. Heat the oil in a large, deep skillet over medium heat. Add the onions, green pepper, and salt, and cook until softened, 7 to 10 minutes.
2. Add the sliced mushrooms and cook, stirring occasionally, until tender, 4 minutes. Add the tofu and any remaining marinade in the bowl, and saute until the tofu is warmed through. Use immediately, or keep refrigerated in a sealed container for up to 3 days.

Assembly

1. Preheat oven to 350°F. Pour about 1/2 cup of enchilada sauce in the bottom of a large baking dish (9x13-inch or larger) and spread it around with the back of a spoon.
2. In a medium bowl, mix together the two cheeses with your hands. Divide the cheese blend evenly between two bowls--half will be for the filling, and half will go on top.
3. Cover the bottom of the baking pan with half of the tortillas. Add the filling, half of the cheese, and sour cream (if using). Spread the rest of the tortillas over the top.
4. Pour the remaining sauce over the top, moistening all the tortillas if possible. Top evenly with the remaining cheese, then bake until bubbly, 25 to 30 minutes. Let rest for 5 minutes, then serve hot.

Attribution

Husbands that Cook by Ryan Alvarez and Adam Merrin