Reprinted with permission from PETA.
"Ob-La-Di" Enchiladas (p. 80)
Sir Paul McCartney
"When I see bacon, I see a pig, I see a
little friend, and that's why I can't eat it. Simple as that"
For the Sauce
- 1 cup tomato sauce
- 1 cup water
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 tsp. chili powder
- 1/2 tsp. ground cumin
- 1/2 tsp. oregano
- 2 Tbsp. cornstarch dissolved in 4 Tbsp. water
For the Filling
- 1 lb. firm tofu, drained and mashed
- 1 onion, chopped
- 1/2 tsp. chili powder
- 1/4 tsp. cumin
- 1/4 tsp garlic powder or 1 tsp. minced fresh garlic
- 1/4 tsp. black pepper
- 1 1/3 cups picante sauce
- 3 cups steamed spinach
- 12 tortillas
Pre-heat the oven to 350ºF. Place all the sauce ingredients,
except for the cornstarch, in a small pot and cook over low heat, covered, for
20 minutes. Stir in the cornstarch and cook until the sauce thickens.
In the meantime, prepare the filling: Mix the tofu, onion,
chili powder, cumin, garlic, pepper, and picante sauce. Put some of the spinach
in the middle of each tortilla, then add 3 to 4 heaping teaspoons of the tofu
mixture, and roll up the tortillas. Top with vegan sour cream, such as Tofutti
Sour Cream, or make your own with the recipe on page 81. Lay the enchiladas in a
baking dish, cover with sauce, and bake for 20 to 25 minutes.
Makes 12 enchiladas.