Use all the spices in this dish because the tofu and sweet potato soak up a lot of great flavor.
Tofu y Batata Enchiladas (Spanish)
Serves 6
Serves 6
14-ounce (400 g) package of organic extra-firm tofu
2 Tbs. (30 ml) olive oil
1 organic red onion, thinly sliced
2 minced cloves of garlic
2 small or medium organic sweet potatoes (also known as kumara), finely diced (=3 cups/600 g)
3 Tbs. (45 g) chili powder
1 Tbs. (15 g) each: ground cumin, dried oregano, and garlic powder
pinch or two of black pepper
14 1/2-ounce (515 g) organic crushed tomatoes
1/2 cup (120 ml) water
1 cup (200 g) organic frozen sweet corn
4 organic or gluten-free tortillas, cut into thin, bite-six strips
1/2 cup (100 g) cheddar (dairy-free) cheese
1/2 cup (100 g) chopped cilantro or parsley
organic avocado slices
organic Greek, plain, or dairy-free yogurt
1. Drain the tofu, place on a towel, another towel on top, set a plate on top for about 15 minutes.
2. Dice the tofu into bite-size pieces.
3. Heat the oil over medium heat.
4. Add the onions, garlic, and sweet potatoes, stir to coat. Cook for 5 minutes, stir.
5. Stir in chili powder, cumin, oregano, garlic powder, black pepper, tomatoes and 1/2 cup (120 ml) water.
6. Bring to a simmer.
7. Cover and reduce heat to medium-low and cook for 20-25 minutes.
8. Remove the lid and stir in the tofu, corn, and tortillas strips.
9. Top with cheese, cover and remove from the heat.
10. Let it sit for 5 minutes.
11. Remove the lid and top with cilantro/parsley, avocado, and yogurt.
12. Optional: serve in organic (gluten-free) taco shells or over salad greens
-modified "Delicious Living"
