Fructose Free Pickled Jalapeño Tofu Enchiladas with Cilantro Slaw
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Learn more →Ingredients
4 servings
For the filling
- 1 block (14 oz) extra-firm tofu, pressed and crumbled
- ⅓ cup pickled jalapeños, roughly chopped
- 2 tbsp pickled jalapeño brine (from the jar)
Ingredient noteThis recipe uses only a small amount of pickled jalapeno brine per serving, which keeps the fructose load low and makes it likely Low Fructose. If you prefer to always avoid pickled jalapeno brine, please tap it and change its rating to Red.
- 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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