Tofu and Spinach Entomatadas Recipe

Ingredients with Measurements:
- 12 corn tortillas
- 1 block of firm tofu, drained and crumbled
- 2 cups of fresh spinach, chopped
- 1 can of diced tomatoes
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of olive oil
- 1 teaspoon of ground cumin
- Salt and pepper to taste
- 1 cup of shredded cheese (optional)
- Fresh cilantro for garnish

Special equipment needed:
- Blender or food processor
- Large skillet
- Baking dish

Step-by-step instructions:

1. Preheat the oven to 375°F.

2. In a blender or food processor, blend the can of diced tomatoes until smooth. Set aside.

3. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant and translucent.

4. Add the crumbled tofu and chopped spinach to the skillet. Season with ground cumin, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the spinach is wilted and the tofu is lightly browned.

5. Warm the corn tortillas in a microwave or on a skillet until they are pliable.

6. Dip each tortilla in the tomato sauce, making sure to coat both sides.

7. Fill each tortilla with a spoonful of the tofu and spinach mixture, and roll it up tightly. Place the rolled tortillas seam-side down in a baking dish.

8. Pour the remaining tomato sauce over the rolled tortillas, making sure to cover them evenly. Sprinkle shredded cheese on top (if using).

9. Bake in the preheated oven for 15-20 minutes, until the cheese is melted and bubbly.

10. Garnish with fresh cilantro and serve hot.


Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
375°F
Serving size:
4-6 servings

Nutritional information:
Calories per serving: 250
Total fat: 10g
Saturated fat: 3g
Cholesterol: 10mg
Sodium: 400mg
Total carbohydrates: 30g
Dietary fiber: 6g
Sugar: 4g
Protein: 15g

Substitutions for ingredients:
- You can use any type of cheese you prefer, or omit it altogether for a vegan version.
- You can substitute the spinach for any leafy green, such as kale or chard.

Variations:
- Add diced bell peppers or jalapeños to the tofu and spinach mixture for extra flavor and spice.
- Use a different type of sauce, such as salsa verde or mole, instead of the tomato sauce.

Tips and tricks:
- To make the rolling process easier, warm the tortillas in a damp paper towel in the microwave for 30 seconds.
- If the tortillas are too dry, dip them in warm water instead of the tomato sauce.
- You can make the tofu and spinach mixture ahead of time and store it in the fridge for up to 2 days.

Storage instructions:
Store any leftovers in an airtight container in the fridge for up to 3 days.

Reheating instructions:
Reheat the entomatadas in the oven at 350°F for 10-15 minutes, or in the microwave for 1-2 minutes.

Presentation ideas:
Serve the entomatadas on a colorful plate, garnished with fresh cilantro and a side of avocado slices.

Garnishes:
Fresh cilantro, avocado slices, diced tomatoes, sliced jalapeños

Pairings:
Mexican rice, black beans, guacamole, salsa, corn on the cob

Suggested side dishes:
Mexican street corn, black bean salad, roasted sweet potatoes

Troubleshooting advice:
- If the tortillas are too dry and crack when rolling, dip them in warm water instead of the tomato sauce.
- If the filling is too wet, drain any excess liquid before rolling the tortillas.

Food safety advice:
Make sure to cook the tofu and spinach mixture thoroughly to avoid any risk of foodborne illness.

Food history:
Entomatadas are a traditional Mexican dish that originated in the central region of the country. They are similar to enchiladas, but instead of being filled with meat, they are filled with vegetables or cheese.

Flavor profiles:
Savory, tangy, slightly spicy

Serving suggestions:
Serve the entomatadas as a main dish for lunch or dinner, accompanied by your favorite Mexican sides and toppings.

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Region: Mexican

Taste: Savory, Tangy, Spicy, Creamy, Cheesy