Terrific Tofu Enchiladas

Sssshhh! 🤫 He won't know these were tofu until he sees this post! They were delicious and the texture was on point. For those looking to save on your grocery bill (who isn't these days!) this meal if made with beef instead of tofu would have been double the price.

Ingredients:

3 cups shredded extra firm tofu (400g or 3/4 lb)

2 tbsps vegetable oil

1 tbsp soy sauce

1 tbsp taco seasoning

1 1/2 tsps cumin

650 ml jar (22 oz) salsa

1/2 cup BBQ sauce

1 cup kernel corn

1 medium onion, diced

1/2 red pepper, diced

1 tbsp vegetable oil

8 soft tortillas

1 1/2 cups shredded cheddar or Monterey Jack cheese

chopped red pepper, chopped tomatoes, fresh parsley or cilantro and sour cream or caesar salad dressing to serve

Gently squeeze the tofu and pat dry to remove some of the moisture, then shred it on a box grater. Toss with 2 tbsps vegetable oil, soya sauce, taco seasoning and 1/2 tsp cumin. Spread on a parchment line baking sheet and bake at 350°F for 25-30 minutes. Toss halfway through cooking time and sprinkle with 1 tsp cumin. 

While the tofu cooks, heat up 1 tbsp vegetable oil in a skillet and brown the diced onion and red pepper. When the tofu is ready mix it in a large bowl with the onion, red pepper, 1 cup salsa, BBQ sauce, corn and 1/2 cup cheese. Divide the mixture between the tortillas and roll them up. Spread a scant amount of salsa in a 13 X 9" baking dish (about 1/2 cup) and place the rolled tortillas in the dish.

Top with the remaining salsa and the rest of the cheese.

Cover the dish with foil and bake at 375° for 15-20 minutes, then remove the foil and return to the oven uncovered for 10 minutes.

Serve with your favourite toppings!

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Skillet Eggplant Parm

Classic Italian comfort food with baked eggplant instead of fried to keep it on the healthy side.

Ingredients:

1 medium eggplant, cut in 1/4" rounds

salt

20-24 oz tomato sauce

1 1/2 cups bread crumbs

3/4 cup parmesan, divided

2 cups shredded mozzarella

2 eggs

1/2 cup flour

1 tsp water

1 cup roughly chopped arugula (optional)

2 tsps dry basil

10" cast iron skillet

Lay slices of eggplant on paper towel, sprinkle with salt and cover with more paper towels for 45 minutes, then press with the paper towels to soak up any liquid before removing. This will ensure that you don't have soggy eggplant once breaded. You may want to cut a few smaller slices in half so that they can be placed between larger slices when fitting into the skillet.

Set up a breading station... 

- A shallow bowl with flour, 1/2 cup parmesan and basil.

- Whisk eggs and water together in another.

- And have the bread crumbs ready in a third.

Coat each eggplant slice in the flour mixture, then dip in egg to coat, then cover in crumbs gently pressing them on. Place on a lined baking sheet and bake at 400°F for 12 minutes. Carefully turn them over and return to the oven for 8 minutes.

Put 1/2 cup tomato sauce in the bottom of the cast iron pan. Now layer the baked eggplant, chopped arugula if using and sauce.

Then about half the mozzarella, more eggplant, 

the rest of the sauce to cover and the remaining mozzarella.

Bake in a 375°F oven for 30 minutes. Sprinkle the remaining 1/4 cup parmesan over the top and bake into the oven for another 7 or 8 minutes.

Rest 10 minutes before slicing.

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Sheet Pan Gnocchi and Tomatoes

Crispy edges on tender, chewy gnocchi and roasted tomatoes bursting with flavour! Yep, this one turned out way better than I expected! 

Ingredients:

1/4 cup olive oil

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp dry oregano

1/4 tsp dry basin

1/4 tsp red pepper flakes

1/2 tsp salt

1/4 tsp pepper

2 cups grape tomatoes

500 g shelf stable gnocchi

1/2 an onion, thinly sliced

1 tbsp butter

1 tbsp capers

Combine everything from olive oil to salt and pepper, then add the tomatoes, gnocchi and onion. Toss together then pour onto a parchment lined baking sheet and spread out in a single layer.

Bake at 450°F for 20-25 minutes. Make a space in the center and add the butter and capers in the last 5 minutes. Then just mix it all together and serve!

Serves 2-3

Adapted from: lordbyronskitchen.com

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Cheesy Corn and Potato Fritters

Crispy on the outside and pancake-like on the inside. These fritters can be served for breakfast, lunch or supper. Great use of leftover mashed potatoes!

Ingredients:

2 cups leftover mashed potatoes

1/4 cup grated onion, squeeze extra liquid out in paper towels

2/3 cup shredded cheddar cheese

2 eggs

6 tbsps flour

2 tsps baking powder

1/2 tsp salt

1/4 tsp pepper

1 cup kernel corn, canned or frozen and defrosted

1 tbsp fresh chopped parsley

vegetable oil for frying

Combine the potato, onion, cheddar and eggs. Then mix the flour, baking powder, salt, pepper and parsley together before adding it to the potato mixture. Finally add the corn.

Using a scoop, measure balls out and place on a parchment lined baking sheet. Gently press them down to form patties using damp hands. Chill in fridge at least 1 hour.

When ready to cook, heat oil in a skillet to medium high and cook patties 3-5 minutes per side or to as browned as you like. (I like mine brown!)

Makes 8 patties

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Lentil Beet Soup

Meat free and hearty as heck!

Ingredients:

2 tbsps olive oil

3/4 cup diced onion

3/4 cup diced carrots

1/2 cup diced celery

1 cup diced cooked beets

4 tsps minced garlic

1 tsp dry thyme

1/4 tsp cumin

1 bay leaf

1 1/4 cup lentils, rinsed and drained

5 cups broth (veg, chicken or beef)

1 tsp balsamic vinegar

Boil in water or roast beets like a baked potato for about 1 hour or until tender.

Heat oil in a Dutch oven to medium high heat. Add onion, carrots and celery and cook 5 minutes. Turn heat down to medium and add the beets, garlic, thyme, cumin and bay leaf. Cook and stir for 1 minute. Add the lentils and broth and bring to a boil. Then reduce heat, cover and simmer for 25-30 minutes or until lentils are tender. Stir in the balsamic vinegar for just an added layer of flavour.

Remove the bay leaf and serve up with a nice crusty bread.

Makes about 6 servings.

Adapted from: feastingathome.com

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