Fasting Recipe of the Week: Enchilada Casserole

This week’s fasting recipe involves the dreaded tofu. Tofu is tricky stuff, and the major reason is that someone keeps perpetuating the utter lie that tofu doesn’t taste like anything.

Tofu tastes like soybean. And some people don’t like that taste. Like, you know, me.

But I eat tofu a lot. Why? Because soy makes you gay Because it is the most readily available, cheapest meat substitute (my favorite is ‘wheat meat’, known as seitan. And it’s not just my favorite because I can answer “What is that stuff?” with “SATAN!”).

So, my tips on making tofu taste gooder:

  • Cut it into small chunks. That way, whatever flavors you’re cooking with will have a better chance of permeating the entirety of the tofu.
  • Marinate early and often. If you marinate it in red wine, it will turn purple!
  • Spices and sauces are your friend. I know people who will eat just straight-up tofu, but I think they’re nutbunnies.

After the jump, the recipe for enchilada casserole. YAY!

Enchilada Casserole 
Makes six servings and freezes really well.

  • 1 large yellow onion, coarsely chopped
  • 1 Anaheim or jalapeno pepper, finely chopped (include seeds for increased spiciness, or no pepper if you don’t like spicy, blech!)
  • 1 tablespoon olive oil
  • 1 tablespoon chili powder
  • 1 15-ounce can or 2 cups cooked black beans
  • 1 package silken tofu
  • 1 10-ounce package frozen corn kernels
  • 1 package soft yellow corn tortillas
  • 1 can or bottle prepared enchilada sauce
  • Finely chopped fresh cilantro, green onion, and tomato for garnish

Fry the onion and pepper in the oil over medium heat until the onion’s translucent (if you’re going oiless, you’re going to need to boil the onion and pepper, then drain. RAW ONION BAD!). Add the onion and pepper mix to a mixing bowl, and add the chili powder, tofu, and black beans. Mash up with a fork or a pastry blender. You don’t want this to be puree, you just want the beans to be broken up a little. Mix in the corn, but don’t mash.

Preheat oven to 375F. Pour 1/4 the can of the enchilada sauce into the bottom of a 9×9 oven safe dish. Layer corn tortillas across it, you don’t have to cover the whole thing but don’t leave giant gaps. Spoon 1/2 the bean mix over the tortillas, and dump another 1/4 of the enchilada sauce over it. Add another layer of tortillas, then bean mix, then enchilada sauce. Final layer of tortillas, then dump the last of the enchilada sauce on top– make sure that it covers every bit of exposed tortilla. Stuff in the oven for about 30 minutes, or until the entire thing is bubbling. Let cool about 10 minutes before cutting and serving.

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