Chili Tofu Tortillas Recipe
Ingredients:
1/2 red bell pepper chopped
1 pkg firm tofu diced
6 flour tortillas
1 small onion chopped
2 tsp smoked paprika
2 tsp cumin powder
1/2 cup all purpose flour
2 tsp chili powder
1/4 cup chopped parsley
1 medium tomato seeded and chopped
1 bay leaf
1/2 cup shredded cheddar cheese
1 jalapeno chopped
juice of 1 lime
sour cream
For the Sauce
1 chopped tomato
chipotle in adobo
3 green onions chopped
1/2 cup salsa
2 tsp salt
1 tbs oil
Heat oil in a pan and stir fry green onions for 1 min, add chopped tomatoes and salt and cook till the tomatoes get mushy and start forming into a sauce like consistancy. Add chipotle in adobo (the sauce as well as the pepper) as per desired heat level. Mix well for another min and finally add the salsa and cook till the sauce is well mixed and heated through.Preheat the oven at 375 F. Spread 1 tbs sour cream on a tortilla and spoon 1 tbs filling in the center of the tortilla and wrap it close. In a baking dish line the stuffed tortillas (seam side down), spread the sauce (1 tbs per tortilla) over the tortillas, sprinkle the remaining cheese and some chopped green onions and bake for 25 min or till the cheese gets golden brown and bubbly. Serve immediately with extra sour cream and guacamole!
Preparation Instructions:
Mix flour, paprika and chili powder in a flat bottom bowl and coat cubed tofu with this mixture. Heat the oil for frying the flour coated tofu, cook till it turns golden on all sides. Remove with a slotted spoon, drain on a paper towel, & set aside. In another pan heat 2 tbs oil and saute onions for 3 min or till they turn transparent. Add red bell peppers, cumin powder and bay leaf and cook for another 2 min. Add jalapeno and chopped parsley, mix well for 30 sec and turn the heat off. To the tofu add the seeded and chopped tomato, onion mixture, lime juice and half of the shredded cheese. Mix well but gently, without breaking the tofu – this is your filling for the tortillas.
Photo credit: Rooey202
