RECIPE: tofu spinach enchiladas

FilusOctober 21, 2002

TOFU SPINACH ENCHILADAS

1 lb. firm tofu, mashed

1/3 cup diced red onions

1 tsp. spike I (seasoning found most

natural food stores & some

supermarkets)

1/2 tsp. chili powder

1/4 tsp. cumin

1/4 tsp. granulated garlic

1/4 tsp. black pepper

1/2 cup picante sauce

2 cup chopped steam fresh spinach

12 cord tortillas

Mix thoroughly the first 8 ingredients. Steam tortillas until soft. Put a

small layer of spinach down the center of each tortillas and top with 3 to 4

heaping spoonfuls of the tofu mixture. Roll the tortillas and line them in

a pan top with Salsa Ranchero

--SALSA RANCHERO:--

1 (8 oz.) can whole peeled tomatoes, drained & shredded

2 (8 oz.) cans crushed tomatoes

1/2 cup diced red onion

1 small bunch cilantro, minced

1 cup picante sauce

1 tsp. chili powder

1 tsp. cumin

1 tsp. granulated garlic

Mix all ingredients together and serve with tofu spinach enchilada. For a

hotter sauce add 1 minced jalapeno pepper.

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