Emulsifier Free Avocado Crema Tofu Enchiladas with Fresh Pico
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Learn more →Ingredients
4 servings
For the filling
- 1 block (14 oz) extra-firm tofu, drained and pressed
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp salt
- 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
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
- 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
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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