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  • Writer's pictureSoyfoodscouncil

Soy Enchiladas

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

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