Spicy Tofu Vegan Enchilada Recipe
Ingredients
- 1/2 cup brown rice
- 1/2 cup green lentils
- 2 and 1/2 cup water
- 1 15-oz can black beans
- tofu marinade
- 7-ounces tofu
- 1 tbsp maple syrup
- 1 tbsp soy sauce
- 1 tsp chili powder
- 1 tbsp almond butter
- enchilada sauce
- 1 onion, finely sliced
- 1 garlic clove, chopped
- 1 and 1/2 cup tomato sauce
- 1 tsp chili powder
- 1/4 tsp cumin
- 1 tsp oregano
- 1 tbsp apple cider vinegar
- 3 tbsp nutritional yeast
- 1/2 tsp salt
- 2 avocados
Preparation
Add the lentils, brown rice and water to a saucepan
Bring to a boil and simmer, uncovered, for about 20 minutes
Drain and rinse the black beans and add them to the rice and lentils
Set aside and cover to keep warm
Enchilada sauce!
Heat two teaspoons of oil in a saucepan, add the onion and cook for about 10 min
Add the chopped garlic and cook for another 5 minutes
Add the tomato sauce, spices, apple cider vinegar, nutritional yeast, and salt to the saucepan and whisk until combined
Cook for another 5 minutes
Add the rice, lentils and black beans to the enchilada sauce and mix until everything is well coated with the sauce
Tofu
Whisk together all the marinade ingredients together until combined
Drain the tofu
Cut it into cubes and add it to the sauce
Stir to coat and let marinate for at least 20 minutes
Heat some oil a large skillet over medium heat
Add the tofu and cook for 5-6 minutes, stirring frequently until the tofu is light brown
Remove from heat and set aside
Bowls
Divide the enchilada mixture into 4 bowls, top with half an avocado (sliced or cubed) and tofu
Top with fresh parsley and serve ??
