Broccoli-Tofu Cheese Enchiladas

  • Yield servings

Broccoli, tofu and cheese fill corn tortillas, topped with enchilada sauce.


1 tablespoon olive oil
1/2 large onion, coarsely chopped
3 cups coarsely chopped broccoli
1 -- (14-ounce) package firm, fresh (not silken) water-packed tofu
2 ounces Neufchatel or regular cream cheese
2 -- garlic cloves, peeled and quartered
1 1/2 teaspoons chili powder
1 teaspoon salt
-- Nonstick cooking spray
6 to 8 -- (8-inch) corn tortillas
2 1/2 cups enchilada sauce (red or green) or mild salsa
4 ounces grated sharp Cheddar Cheese or Monterey Jack cheese


  1. Preheat oven to 400F.
  2. Heat oil in a large skillet and saute onion and broccoli 5 minutes.
  3. Place half the tofu in a food processor. Coarsely crumble the other half into a bowl.
  4. To the food processor, add Neufchatel, garlic, broccoli mixture, chili powder and salt. Pulse until smooth. Add onion and broccoli mixture and pulse a few times until coarsely chopped.
  5. Combine mixture with crumbled tofu and stir well.
  6. Spray a 13 x 9-inch baking dish with cooking spray.
  7. Place about 1/6 of filling down middle of each tortilla, roll up and place seam side down in baking dish.
  8. Pour enchilada sauce over top. Bake 15 to 20 minutes. Remove from oven and sprinkle with cheese. Increase temperature to 450F and bake 5 to 10 minutes longer or until until cheese melts. Serves 4.

Recipe by Crescent Dragonwagon



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