Ingredients
- 3 TBS Oil
- 1 Onion finely diced
- 2 Cloves Garlic minced
- 2 Poblano or Annaheim Peppers, finely diced
- 10 ounces Tofu firm
- 3 Cups Mushrooms button or a mix of varieties
- 1 TBS Tamari
- 1 tsp Cumin
- 2 Cups Monterey jack cheese or cheddar – divided into two
- Salt
- Cayenne
- 8 8 inch Wheat Tortillas
Red Pepper Sauce
- 3 Red Peppers seeded and roughly chopped
- Juice of lime
- 1 TBS Balsamic Vinegar
- 3 Cloves Garlic
- 2 TBS cilantro**
- 2 TBS Oli
- 2 TBS Ccilantro
- 2 TBS Oli
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Ingredients
Red Pepper Sauce
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- Preheat oven to 350.
- Heat 1TBS oil in a sautee pan and add onions, garlic and peppers. Add salt and pepper to taste. Cook until softened.
- Add the mushrooms and continue cooking until the mushrooms have given off their water and begin to brown, about 5-10 minutes.
- While the vegetables are cooking, in a large bowl, crumble the tofu into small crumbles, and add oil, tamari and cumin.
- When the mushrooms are cooked, add them to the tofu mixture.
- Add 1 Cup of the cheese, and salt and pepper to taste, along with cayenne if using.
- To make the Pepper Sauce, place all ingredients into a food processor and process until smooth.
- Spread 1/3 of the sauce on the bottom of a 9 by 13 baking dish. Pour some more sauce into a pie plate for dipping the tortillas.
- To assemble: Dip a tortilla into the sauce in the pie plate and coat both sides. Then place dipped tortilla on a plate. Spoon a few tablespoons of the mushroom tofu mixture down the center of the tortilla. Roll the tortilla and place in the baking dish with the sauce. Repeat with the remaining tortillas.
- When the dish is full with the rolled tortillas, cover them with the remaining sauce.
- Cover the dish with aluminum foil and bake for 30 minutes until well heated through. Uncover and sprinkle the top with an addition cup of Monterey Jack or Cheddar cheese and return to the oven, raised to 400 until melted.
- Garnish with cilantro and serve!