That Time I Ate Some Tofu...

I was in Japan visiting my brother and he bought some sort of crispy-thing-on-a-stick that he said was fried soy something-or-other, which was really tasty, so I've wanted to try to make crispy tofu ever since. When I came across this recipe for Mushroom & Poblano Vegetarian Enchiladas (made with tofu), it sounded like something I could incorporate crispy tofu into so that I actually would like the recipe. So I decided to give it a try, making a few modifications.

Crispy Tofu & Mushroom Enchiladas
(Printable recipe)

Ingredients:

• 1 Tbsp vegetable oil + more for cooking
• 1 Tbsp lime or lemon juice
• 1/4 tsp ground cumin
• 1/4 tsp chili powder
• 1/4 tsp salt
• 1/2 tsp garlic powder
• 3 oz firm tofu
• 2 Tbsp corn starch
• 1 cup sliced baby bella mushrooms
• 3 Tbsp plain non-fat Greek yogurt or sour cream
• 3/4 cup shredded pepper jack cheese
• 4-6 corn tortillas

Directions:
1) Preheat oven to 400º
2) Combine oil, lemon/lime, cumin, chili powder, salt, and garlic powder in a small bowl.

3) Measure 1/2 Tbsp of the mixture into a small baking pan and use a brush to spread around.

4) In a small skillet heat oil over medium-high heat.
5)Drain tofu and cut into small strips.

6) Dredge in corn starch and place in skillet.

7) Flip tofu after 3 minutes, move to one side of the pan, and add the mushrooms.

8) Cook for and additional 6 to 8 minutes or until mushrooms and are tender and tofu is cooked on all sides, turning occasionally.

9) Remove from heat and set aside.
10) Mix remaining spice mixture with greek yogurt.

11) Mix 1/2 cup of the cheese and all but about 2 Tbsp of the yogurt sauce into the tofu and mushrooms.

 

In this photo, I'd forgotten to add the cheese so it will be more saucy.

12) Wrap tortillas in damp paper towels and microwave on high for 30 seconds or until warm and softened.

 
13) Spoon mushroom filling into tortillas, fold the sides over, and place seam-side-down in prepared baking pan.

 

14) Brush remaining yogurt sauce over the enchiladas and sprinkle with remaining cheese.

 

15) Bake for 18-20 minutes (shorter if using a metal baking pan) until the cheese is lightly browned and spice mixture is bubbling.

 

16) If desired, serve with salsa, hot sauce, or sour cream.


Nutrition infromation: