This is a special occasion recipe. It takes time to prepare, but the results are very much worth it – it is a truly wonderful food, quite possibly the yummiest dinner recipe I’ve ever made.
I invented this recipe when I found a yummy-looking recipe for Sour Cream Chicken Enchiladas on the Internet, back in the 1980s when nobody had heard of the Internet. I converted the recipe to be vegetarian by replacing the chicken with an addictively delicious recipe for Fried Spiced Tofu, from the cookbook “Diet for a Small Planet“. And I replaced the chili powder with curry powder, which blends harmoniously with the creamy white sauce for a fabulous taste combination. This recipe was originally called Tofuladas.
I’ve been making this recipe for so long that it has a lot of variations included. I usually make it corn-free, dairy-free, tomato-free, and it can be vegan. Every one of these variations is delicious!
Serve this with a salad, or cooked broccoli.
Cooking time: 70 minutes + a few minutes of broiling — but worth the time it takes!
- 2 pounds tofu
- 1 can Campbell's tomato soup OR 1/2 of a little box of Imagine Organic Creamy Tomato Soup OR 1-2 tablespoons of pesto + 1 cup baby carrots, rinsed, 3 tablespoons oil, 1 tablespoon cider vinegar, 1/4 cup water -- blended until smooth
- 1-2 tablespoons curry powder
- 2 tablespoons oil
- 2 tablespoons potato starch or flour
- 1/2 cup nondairy milk or cow's milk, or homemade cashew milk, or water
- 1/2 cup water
- 1 cup plain unsweetened yogurt or more nondairy milk
- 6 ounces of Monterey Jack cheese about 2 cups, shredded OR 1 cup of "lasagna cheese"
- 20 corn tortillas OR two batches of crepes
- If you are making tortillas, start on that first.
- Cook 1 1/3 blocks of tofu according to the Golden Curried Tofu recipe. Do not wash out the pot; you'll be using it for the white sauce.
- While the other parts cook, grate the cheese, if you are using cheese, or use the remaining 2/3 of a pound of tofu in my vegan lasagna cheese recipe.
- If you are using tomato soup, mix the soup, curry powder, and about 1/4 soup can of water. If you are using the blended mixture with the pesto and carrots, also blend in the curry powder.
- Put the oil in the pot you used for the fried spiced tofu. Add the potato starch or flour and stir to mix thoroughly.
- If you are using flour, stir and heat it until it is bubbly. (Potato starch does not need heating.)
- Stir in the milk and water.
- Simmer slowly until thickened.
- Add salt and pepper to taste.
- Stir in either unsweetened yogurt or more milk.
- Simmer until heated through.
- Remove from heat.
- Set out a 9x13 inch baking pan and an 8x8 inch baking pan. Take a tortilla and spread a dinnertable tablespoon of red sauce on one side. Turn the tortilla over and repeat. Place 2-3 tablespoons of the tofu down the center of the tortilla. Sprinkle about a tablespoon of the cheese over the tofu. Roll up the tortilla and place seam side down in the pan. Repeat for each tortilla.
- Pour the white sauce over the enchiladas, and sprinkle with any remaining cheese.
- Place under the broiler until hot and bubbly and the cheese is starting to brown. Serve immediately. This dish reheats nicely.
- Serves 4 to 6.
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