WITH SPICED TOFU & VEGAN CHEESE MAKES 4 PIECES REQUIRES SOAKED CASHEWS COOKING TIME - 30 M
500g of tofu 1 teaspoon of sweet paprika 1 teaspoon of smoky paprika
1 teaspoon of cumin
1 teaspoon of coriander powder
1 teaspoon of salt 1 tablespoon of bran oil - or any high heat oil (not olive oil) 1 diced onion
1 clove of garlic 1 cup of tomato passata 1 tablespoon of hot sauce 1/2 cup of soaked cashews ( soak overnight or for at least 1 hour) 1/2 cup of nutritional yeast teaspoon of salt 1 tablespoon of tapicoa flour 1/4 cups water 4 large tortilla wraps 1 tomato diced 1 avocado 1 lime 1/2 a small red onion chopped finely 1 handful of coriander chopped finely
Preheat oven to 180 degrees celsius. In a bowl crumble tofu, mix in spices and oil. Add bran oil to a non-stick frypan on high heat. Heat oil before adding the tofu mixture, fry until brown and slightly crispy. leave aside. To make the sacue, in a saucepan fry diced onions and garlic until browned, add hot sauce and tomato passata bring to boil.
Cover the bottom of a baking pan with about 2 tablespoons of the sauce leaving the rest for later. Fill wraps with tofu mix fold on both sides. Add the wraps to the baking pan. Pour the rest of the sauce over the wraps. To make the cheese, blend cashews, nutritional yeast, water and tapioca flour and pour over the wraps. Bake the enchiladas for 20 mins. Meanwhile prepare guacamole, by mashing avocado with lime, salt and pepper then add onion and coriander. Top enchiladas with diced tomatoes and guacamole. Serve with a side salad or rice.