Low Sodium Avocado Crema Tofu Enchiladas with Fresh Pico

Total time1 hr

Prep time30 min

Cook time30 min

Low Sodium Avocado Crema Tofu Enchiladas with Fresh Pico

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Ingredients

4 servings

For the filling

1 block (14 oz) extra-firm tofu, drained and pressed
Nasoya Organic Tofu Extra Firm Simple Truth Organic Extra Firm Tofu O Organics Organic Tofu Extra Firm - 14 Oz Franklin Farms Extra Firm Tofu Nature's Promise Organic Extra Firm Tofu
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1 tbsp olive oil
1 tsp ground cumin
1 tsp chili powder
½ tsp smoked paprika
½ tsp garlic powder
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 can (15 oz) black beans, drained and rinsed
½ cup frozen corn, thawed

For the enchiladas

2 cups red enchilada sauce
8 corn tortillas (6-inch)
1 cup shredded monterey jack cheese
Chef's tip
Shred before measuring.

For the avocado crema

2 ripe avocados, pitted and peeled
½ cup sour cream
2 tbsp fresh lime juice
1 clove garlic
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 tbsp water

For the fresh pico

3 plum tomatoes, seeded and finely diced
¼ cup white onion, finely diced
1 jalapeño, seeded and finely diced
¼ cup fresh cilantro, roughly chopped
1 tbsp fresh lime juice
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

Instructions

1
Preheat the oven to 375°F (190°C). Crumble the pressed tofu into a large skillet over medium-high heat with the olive oil. Cook, stirring occasionally, until the tofu is dry and lightly golden in spots, about 7–8 minutes.
2
Add the cumin, chili powder, smoked paprika, garlic powder, and salt to the skillet. Stir to coat the tofu evenly and cook for 1 minute, until the spices are fragrant. Remove from heat and fold in the black beans and corn until combined.

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