Tropical Twist: Spicy Tofu Enchiladas with Mango S

Introducing: Spicy Tofu Enchiladas with Mango Salsa

Hey there, foodies! Today, I’m excited to share a recipe that combines the bold flavors of Mexican cuisine with a tropical twist. As we transition from summer to fall, I find myself craving spicy and comforting dishes that also bring a bit of brightness to the table. These Spicy Tofu Enchiladas with Mango Salsa perfectly encapsulate that balance of heat and sweetness, making them a delightful meal for any occasion.

Ingredients:

• 200g firm tofu, crumbled
• 1 ripe mango, diced
• 8 corn tortillas
• 1 cup enchilada sauce
• 1 jalapeno, minced
• 1 can black beans, drained and rinsed
• 1 red bell pepper, diced
• 1 avocado, sliced
• Fresh cilantro, chopped
• Lime wedges

Kitchen Tools:

• baking dish
• skillet
• mixing bowl
• knife
• cutting board

To start, preheat your oven to 375°F (190°C). In a skillet over medium heat, sauté the crumbled tofu until it’s lightly browned and crispy. Add the minced jalapeno, diced red bell pepper, and black beans, cooking until the vegetables are tender.

Next, warm the corn tortillas in the microwave or on the stovetop to make them pliable. Fill each tortilla with a scoop of the tofu and vegetable mixture, rolling them up tightly and placing them seam-side down in a greased baking dish. Pour the enchilada sauce over the assembled tortillas, ensuring they are all well coated.

Bake the enchiladas in the preheated oven for 20-25 minutes, or until the sauce is bubbly and the tortillas are slightly crispy on the edges. While the enchiladas bake, prepare the mango salsa by combining the diced mango with chopped cilantro in a bowl.

Once the enchiladas are done, serve them hot with a dollop of mango salsa, sliced avocado, and a squeeze of fresh lime juice. The combination of spicy tofu, tangy mango salsa, and creamy avocado creates a symphony of flavors that will leave your taste buds dancing with joy.

Total weight of cooked dish: 1200g
Number of servings: 4
Average weight per serving: 300g
Approximate calorie count per serving: 350 calories

One unique tip I have for this recipe is to add a sprinkle of crushed pistachios on top of the enchiladas before baking for an extra crunch and nutty flavor. It’s a surprising addition that takes this dish to the next level!

I hope you give these Spicy Tofu Enchiladas with Mango Salsa a try soon. Feel free to customize the filling with your favorite veggies or protein for a unique twist. Happy cooking!