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![]() The Whole Enchilada CasseroleSource: Executive Chef Mark Reinfeld, Blossoming Lotus Restaurant12 blue corn tortillas (or 6 large spelt or whole grain tortillas) Filling 2 T olive oil 1-1/2 C onion, diced 3/4 C green pepper, diced 2 tsp jalapeno, seeded and minced 1-1/2 lbs tofu, extra firm, crumbled 1-1/2 C tomato, chopped (or favorite salsa) 1 C black beans, cooked 3 T tahini 2 T cilantro, minced 2-½ T nama shoyu, or to taste 1 T nutritional yeast 1-½ tsp chili powder 1 tsp cumin powder, toasted ¼ tsp cayenne pepper sea salt to taste black pepper, ground to taste Sauces & Toppings 4-C chili sauce 1-½ C soy vegan cheese ½ C black olives, chopped, or to taste 2 T cilantro, chopped Preheat oven to 350 degrees. Place oil in a large saute pan on medium high heat. Add onion, pepper, garlic, and jalapeno, cook for 5 minutes, stirring frequently, adding small amounts of water if necessary to prevent sticking. Add tofu and cook for 5 minutes, stirring frequently. Place mixture in a large mixing bowl with remaining filling ingredients and mix well. Set aside. Lightly oil a 9" by 13" casserole dish. Layer with 1/3 of tortillas, top liberally with chili sauce and ½ of the tofu mixture. Top with ½ of cheese. Repeat with 1/3 more of the tortillas, followed by another liberal spread of chili sauce. Top with remaining ½ of tofu mixture and ½ of cheese. Finish with last 1/3 of tortillas and another liberal portion of the chili sauce. Bake for 35 minutes. Top with olives and cilantro, allow to cool for 10-15 minutes before serving. Serve with a dollop of vegan sour cream, salsa, and/or guacamole and top with chopped olives and a sprig of cilantro. For variation, try adding 1 C of chopped seitan while sauteing. © Best Places Hawaii, 1995-2008. All rights reserved. |