Tofu and Veggie Enchiladas with Spicy Chili Sauce and Avocado Cream: A Vegan Recipe [One Green Planet]

Crafting a Bold and Fiery Chili Sauce:

1. 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.
2. 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.
3. 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:

1. Drain and cube the tofu.
2. 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.
3. 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:

1. 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:

1. Preheat a dry or lightly oiled skillet over medium heat and warm the corn tortillas on both sides until they’re evenly heated through.
2. 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.
3. Reach a temperature of 400°F and maintain it for approximately 15 to 20 minutes, ensuring even heating throughout.