Post by mandie68 on Sept 6, 2012 19:45:45 GMT -5
INGREDIENTS
2 tbsp olive oil
½ cup chopped red onion
½ cup chopped red or green pepper
1 pound firm tofu
½ cup Silk Unsweetened or Original soymilk
1 tsp cumin
1 10-ounce can enchilada sauce
1 15-ounce can black beans, warmed
6 corn tortillas
PREPARATION
Heat olive oil in a large saucepan. Add onions and peppers and sauté until tender, about 5 minutes. Crumble tofu into saucepan. Add soymilk, cumin and 1/4 cup enchilada sauce. Sauté over medium heat, stirring gently, until tofu is heated through and most of the liquid is absorbed, about 5-7 minutes. To assemble, place a warm corn tortilla on each plate, spread with remaining enchilada sauce and top with black beans followed by tofu mixture. Garnish with salsa, cilantro, avocado and cheese, if desired. Serve immediately.
2 tbsp olive oil
½ cup chopped red onion
½ cup chopped red or green pepper
1 pound firm tofu
½ cup Silk Unsweetened or Original soymilk
1 tsp cumin
1 10-ounce can enchilada sauce
1 15-ounce can black beans, warmed
6 corn tortillas
PREPARATION
Heat olive oil in a large saucepan. Add onions and peppers and sauté until tender, about 5 minutes. Crumble tofu into saucepan. Add soymilk, cumin and 1/4 cup enchilada sauce. Sauté over medium heat, stirring gently, until tofu is heated through and most of the liquid is absorbed, about 5-7 minutes. To assemble, place a warm corn tortilla on each plate, spread with remaining enchilada sauce and top with black beans followed by tofu mixture. Garnish with salsa, cilantro, avocado and cheese, if desired. Serve immediately.