Citric Acid Free Pickled Jalapeño Tofu Enchiladas with Cilantro Slaw

Total time1 hr 5 min

Prep time30 min

Cook time35 min

Citric Acid Free Pickled Jalapeño Tofu Enchiladas with Cilantro Slaw

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Ingredients

4 servings

For the filling

1 block (14 oz) extra-firm tofu, pressed and crumbled
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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⅓ cup pickled jalapeños, roughly chopped
2 tbsp pickled jalapeño brine (from the jar)
1 tbsp olive oil
½ medium yellow onion, finely diced
3 cloves garlic, minced
1 tsp ground cumin
1 tsp smoked paprika
½ tsp chili powder
½ tsp salt
1 can (15 oz) black beans, drained and rinsed

For the enchilada sauce

2 tbsp olive oil
2 tbsp all-purpose flour
2 tbsp chili powder
1 tsp ground cumin
½ tsp garlic powder
½ tsp smoked paprika
1 can (15 oz) tomato sauce
1 cup low-sodium vegetable broth
½ tsp salt

For assembling

8 corn tortillas (6-inch)
1 cup shredded monterey jack cheese

For the cilantro slaw

2 cups green cabbage, thinly shredded
½ cup fresh cilantro leaves, roughly chopped
2 tbsp fresh lime juice
1 tbsp olive oil
¼ tsp salt
¼ cup thinly sliced radishes (optional)

For serving

sour cream, for serving (optional)
lime wedges, for serving (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Press the tofu firmly between two clean kitchen towels or paper towels, pressing out as much moisture as possible, then crumble it into rough, pea-sized pieces.
2
Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute — watch closely so it doesn't brown.

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