Tofu chilli enchiladas:

Name: Tofu chilli enchiladas:
Yield: 4-5 servings
Cuisine: British
Ingredients: 1 & 1/2 Tbsp extra virgin olive oil; 1 onion slice; 1/2 red capsicum cut into cubes; 1/2 green capsicum cut into cubes; 1/2 yellow capsicum cut into cubes; 1 Tbsp finely chopped coriander, root and stem; 1 Tbsp ground cumin; 2 tsp Red chilli flakes; 2 tsp chilli sauce; Salt to taste; 3 garlic cloves, crushed; 2/3 cup chopped tomato (fresh or can / tin); 420 g can butter beans, drained / kidney beans (choice); 300 g regular firm tofu, cut into cubes; 2 Tbsp balsamic vinegar; 6 tortillas, warmed; 3/4 cup grated cheddar cheese or as needed; 200 g cherry / grape tomatoes, halved; 3 green shallots, finely sliced; 2 Tbsp chopped fresh coriander; Sour cream optional, to serve

Lubna’s Kitchen @lubnaskitchen

United Kingdom

Last night Mother’s day dinner .This meat free spicy vegetarian dinner is so delicious.
#dinner
#lunch
#vegan
#vegetarian
#meal
#meat_free_meal
#Kitchenbingo

Lubna’s Kitchen @lubnaskitchen

United Kingdom

Last night Mother’s day dinner .This meat free spicy vegetarian dinner is so delicious.
#dinner
#lunch
#vegan
#vegetarian
#meal
#meat_free_meal
#Kitchenbingo

Saved

Ingredients

4-5 servings

1& 1/2 Tbsp extra virgin olive oil
1onion slice
1/2red capsicum cut into cubes
1/2green capsicum cut into cubes
1/2yellow capsicum cut into cubes
1 Tbspfinely chopped coriander, root and stem
1 Tbspground cumin
2 tspRed chilli flakes
2 tspchilli sauce
Salt to taste
3garlic cloves, crushed
2/3 cupchopped tomato (fresh or can / tin)
420 gcan butter beans, drained / kidney beans (choice)
300 gregular firm tofu, cut into cubes
2 Tbspbalsamic vinegar
6tortillas, warmed
3/4 cupgrated cheddar cheese or as needed
200 gcherry / grape tomatoes, halved
3green shallots, finely sliced
2 Tbspchopped fresh coriander
Sour cream optional, to serve

Saved

Steps

1

Preheat oven to 180°C.
Lightly grease a 20 x 29cm ovenproof dish. Heat oil in a non-stick frying pan over medium heat. Add crushed garlic sauté for few second then add onion and capsicum.
Cook, stirring, for 5 minutes or until soft. Add coriander, cumin, chilli and salt. Cook, stirring, for 2 minutes or until aromatic. Stir in tomato and Simmer for 2 minutes. Add beans, tofu and vinegar. Simmer, stirring, for 6 minutes or until warmed through. Season.
2
3

Spread a third of remaining tomato over base of dish. Top 1 tortilla with one-eighth of the tofu mixture. Roll to enclose. Place seam side down in dish. Repeat with remaining tortillas and tofu mixture. Top with remaining tomato. Sprinkle with cheese.
4

Bake for 20 minutes or until cheese melts. Combine grape tomato, shallot and coriander in a bowl. Top enchiladas with tomato salsa and serve with sour cream if desired.
5