Love those creamy, green enchiladas? Here is a twist on a Mexican cuisine favorite, the “tofu-lada bake”. These has all the flavor without the heart clogging upset that the traditional recipe can cause. It’s packed with the best plant based proteins around. We added coconut aminos for the added protein boost, it contains over 17 aminos and is made from coconut tree sap. It should be a staple in any health minded kitchen!
One Extra Firm block of Tofu (make sure it says NON-GMO on label!)
1 cup of Tomatillo salsa (see recipe below)
1/4 cup of nutritional yeast flakes
2 tbsp of crushed, baked tortilla flakes
1/4 tsp Chili powder
1/4 tsp Cumin
Pinch of Cayenne
1/4 tsp of Coconut Aminos
Press the extra firm tofu for about an hour, making sure to get excess liquid out.
Preheat oven to 375.
Slice six strips of tofu
Coat a casserole or baking dish with your choice of non-stick (coconut oil works well)
Place the tofu in pan, so that the salsa can easily slip in between strips.
Sprinkle spices, amino and yeast flakes on top. Now cover them with the salsa. Add another layer of yeast flakes, now add the tortilla crushed bits.
Bake in the oven for 25min, or until it’s a golden brown color and bubbly.
2 garlic cloves
8 fat tomatillos
1/2 medium white onion
1 jalapeno pepper
1 1/2 tbsp of fresh lime juice
2 tbsp of chopped cilantro
Throw all ingredients in your food processor or high speed blender. Stir in the cilantro, add salt/pepper according to your taste.
This whole thing takes 10 minutes to prepare. Great for that last minute dinner. Almost no prep time! Enjoy!