Tofu Veggie Enchiladas With Spicy Chili Sauce and Avocado Crema [Vegan]

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Vegan Delight: Tofu and Veggie Enchiladas with Blazing Chili Sauce and Creamy Avocado Toping Tofu Veggie Enchiladas with Spicy Chili Sauce and Avocado Crema: A Vegan Delight Ingredients: * 1 block extra-firm tofu, drained and cut into small cubes * 1 tablespoon olive oil * 1 onion, diced * 2 cloves garlic, minced * 2 bell peppers (any color), sliced * 2 cups mixed mushrooms, sliced * 1 can black beans, drained and rinsed * 1 teaspoon ground cumin * 1/2 teaspoon smoked paprika * Salt and pepper to taste * 6-8 corn tortillas * Spicy Chili Sauce (recipe below) * Avocado Crema (recipe below) Spicy Chili Sauce: * 1 can diced tomatoes with green chilies * 1/4 cup vegetable broth * 2 tablespoons tomato paste * 1 teaspoon ground cumin * 1/2 teaspoon smoked paprika * Salt and pepper to taste * 1-2 teaspoons sriracha sauce For the Spicy Chili Sauce:For the Enchilada Filling:For the Avocado Crema:For the Garnish:Preheat your oven to 375°F (190°C). Wrap a kitchen towel around the stem end of each corn tortilla, and microwave for 20-30 seconds. This will make them more pliable for rolling.Crafting a Bold and Fiery Chili Sauce:To Make the Enchilada Filling:To Make the Avocado Crema:To Prepare:

“Savory tofu and colorful vegetables come together in tender, cheesy enchiladas, smothered in a bold chili sauce infused with a depth of spice, and finished with a rich, herby avocado-cilantro crema that adds a delightful creaminess.” Tortillas are subsequently baked in the oven, whereupon their edges develop a satisfying crunch as the rich sauce infuses its flavorful essence. Garnish with lime juice and fresh cilantro, and we promise that you’ll have a genuine crowd-pleaser at your fingertips.

Vegan Delight: Tofu and Veggie Enchiladas with Blazing Chili Sauce and Creamy Avocado Toping

Tofu Veggie Enchiladas with Spicy Chili Sauce and Avocado Crema: A Vegan Delight

Ingredients:

* 1 block extra-firm tofu, drained and cut into small cubes
* 1 tablespoon olive oil
* 1 onion, diced
* 2 cloves garlic, minced
* 2 bell peppers (any color), sliced
* 2 cups mixed mushrooms, sliced
* 1 can black beans, drained and rinsed
* 1 teaspoon ground cumin
* 1/2 teaspoon smoked paprika
* Salt and pepper to taste
* 6-8 corn tortillas
* Spicy Chili Sauce (recipe below)
* Avocado Crema (recipe below)

Spicy Chili Sauce:

* 1 can diced tomatoes with green chilies
* 1/4 cup vegetable broth
* 2 tablespoons tomato paste
* 1 teaspoon ground cumin
* 1/2 teaspoon smoked paprika
* Salt and pepper to taste
* 1-2 teaspoons sriracha sauce

For the Spicy Chili Sauce:

Two dried Guajillo chilies (for adding depth of flavour rather than heat).
1 dried ancho chili (for added flavor rather than heat)
One dried Arbol chili pepper (or adjust to taste for desired level of heat).
One (14-ounce) can of diced, fire-roasted tomatoes.
1 tablespoon olive oil
1 tablespoon all-purpose flour
3/4 teaspoon ground cumin
1/2 teaspoon dry oregano
1/4 teaspoon dry thyme
1 teaspoon agave nectar
1/2 teaspoon cocoa powder
1/2 teaspoon paprika
Salt, to taste

For the Enchilada Filling:

2 teaspoons olive oil
1 16-ounce block tofu
1 1/2 cups assorted chopped vegetables (carrots, zucchinis, and corn kernels)
1 teaspoon cumin
1 teaspoon paprika
Salt, to taste
Lime juice, to taste
Vegan hot sauce, to taste

For the Avocado Crema:

1/3 cup soaked cashews
1/4-1/2 medium-sized avocado
2 tablespoons chopped cilantro
A squeeze of half a lime, or adjust to your palate.
Salt, to taste
3 tablespoons-1/4 cup water

For the Garnish:

12 corn tortillas
Additional olive oil, if desired
Edible flowers and cilantro (optional)

Preheat your oven to 375°F (190°C). Wrap a kitchen towel around the stem end of each corn tortilla, and microwave for 20-30 seconds. This will make them more pliable for rolling.

Crafting a Bold and Fiery Chili Sauce:

Prepared the enchilada sauce by thoroughly washing the dried chilies, removing stems, and carefully extracting seeds. Steep 2 cups of boiling water over low heat for 10-15 minutes with 2-3 dried ancho or guajillo chilies, then remove from heat and let them rehydrate. As the chilies sit for about an hour, they will fully rehydrate and regain their plump, vibrant texture.
Combine the roasted chilies and canned tomatoes in a blender until smooth and well combined. Transfer the water the chilies soaked in to a separate container, then dilute it with additional water to a total volume of 2 1/2 cups. Combine the liquid in the blender and process until a silky consistency is achieved; for added refinement, pass through a fine-mesh sieve.
As the oil warms to a gentle simmer, whisk in the flour, stirring constantly to prevent lumps from forming, until a smooth paste forms. As the flour commences browning, whisk in the trifecta of spices: a pinch of earthy cumin, a sprinkle of pungent oregano, and a hint of herbaceous thyme. Combine the puréed chili/tomato mixture into the whisk until well incorporated, seasoning with salt, agave, cocoa powder, and paprika to taste. Simmer the sauce gently over low to medium heat until it reaches a desired consistency.

To Make the Enchilada Filling:

Drain and cube the tofu.
Heat a skillet or wok with a moderate amount of oil and sauté the tofu until it reaches a light golden brown hue, stirring occasionally to ensure even cooking. Add a medley of sautéed vegetables to the dish and continue cooking until they reach your preferred level of tender succulence.
Seasoned with a harmonious blend of cumin, smoky paprika, flaky salt, zesty lime juice, and spicy hot sauce, then promptly removed from the heat source.

To Make the Avocado Crema:

Combine the cashews, avocado, cilantro, lime juice, salt, and water in a high-speed blender, blending until a smooth consistency is achieved. Gradually add additional water to achieve the preferred viscosity, before refrigerating for storage.

To Prepare:

Preheat a dry or lightly oiled skillet over medium heat and warm the corn tortillas on both sides until they’re evenly heated through.
Carefully position the tortillas in a flat layer, followed by the application of the desired filling. Baste the base of a baking dish with a rich layer of enchilada sauce, then arrange the carefully rolled enchiladas within its confines.
Reach a temperature of 400°F and maintain it for approximately 15 to 20 minutes, ensuring even heating throughout.