Ingredients 2 cups cubed firm silken tofu (about 14 ounces)
1 cup salsa
1/2 cup diced green bell pepper
1/2 cup shredded Cheddar soy cheese
1/2 cup shredded mozzarella soy cheese
1/4 cup textured vegetable protein
1/4 cup plain soymilk
1/4 teaspoon chili powder
12 (6-inch) fat-free or regular flour tortillas
Soy sour cream (optional)
Instructions Heat oven to 350ºF.
Lightly grease 7x12-inch baking dish.In a large bowl, stir together tofu, 1/2 cup salsa, the bell pepper, 1/4 cup Cheddar, 1/4 cup mozzarella, the textured vegetable protein, soymilk and chili powder.Place about 1/3 cup filling down center of each tortilla; roll up and place seam-side down in baking dish.Top with remaining 1/2 cup salsa. Bake 10 minutes.Remove from oven; sprinkle with remaining 1/4 cup each Cheddar and mozzarella.Return to oven; bake 10 to 15 minutes or until heated through and cheese is just melted. Top with sour cream if using.
Notes Serves 6.
Per serving (2 enchiladas): 200 calories; 10 g protein; 35 g carbohydrates; 2.5 g fiber; 2.5 g fat; 0 g saturated fat; 0 mg cholesterol; 652 mg sodium