Bertolli

Los Angeles Appetizers Recipe List

Sante La Brea

, Los Angeles, CA

Spinach Enchiladas with a Creamy Tofu Spinach Sauce

Ingredients: Enchiladas

6 oz firm baked tofu (godofu)*
2 yellow corn tortillas
1 good handful of pre-washed baby spinach leaves
1 T fresh garlic
salt and pepper to taste

Ingredients: Spinach Tofu Cream Sauce

Fresh baby spinach leaves
4 oz silken tofu
2 green bell peppers
2 white onions
olive oil
salt and pepper to taste

Method: Enchiladas

  • Slice the godofu into thin slices (if you can’t get baked tofu, extra firm tofu will do just fine, just be sure to drain out any excess water).
  • Begin sautéing the garlic, fresh baby spinach, and sliced tofu.
  • When the tofu begins to brown, add the spinach sauce and let the mixture simmer for 2-3 minutes.
  • Heat the yellow corn tortillas and place side by side on a platter.
  • Spoon half of the spinach mixture into both tortillas and roll into enchiladas.
  • Spoon the remaining filling over the enchiladas, add cheese, salsa, fresh avocado, or whatever you want for a great and healthy meal.

    Method: Spinach Tofu Cream Sauce

  • Sauté the bell peppers, onions, and spinach until they start to caramelize. The longer you cook the peppers and onions, the richer the sauce will be.
  • After the vegetables have cooled, place them into a blender with the silken tofu and about a tbsp. of olive oil.
  • Blend until smooth, season with salt and pepper, and you’ve got a delicious and healthy sauce to accompany any dish.

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