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The Whole Enchilada CasseroleSource: Executive Chef Mark Reinfeld, Blossoming Lotus Restaurant
12 blue corn tortillas (or 6 large spelt or whole grain tortillas)
2 T olive oil
1-1/2 C onion, diced
3/4 C green pepper, diced
2 tsp jalapeno, seeded and minced
1-1/2 lbs tofu, extra firm, crumbled
1-1/2 C tomato, chopped (or favorite salsa)
1 C black beans, cooked
3 T tahini
2 T cilantro, minced
2-½ T nama shoyu, or to taste
1 T nutritional yeast
1-½ tsp chili powder
1 tsp cumin powder, toasted
¼ tsp cayenne pepper
sea salt to taste
black pepper, ground to taste
Sauces & Toppings
4-C chili sauce
1-½ C soy vegan cheese
½ C black olives, chopped, or to taste
2 T cilantro, chopped
Preheat oven to 350 degrees. Place oil in a large saute pan on medium high heat. Add onion, pepper, garlic, and jalapeno, cook for 5 minutes, stirring frequently, adding small amounts of water if necessary to prevent sticking. Add tofu and cook for 5 minutes, stirring frequently. Place mixture in a large mixing bowl with remaining filling ingredients and mix well. Set aside.
Lightly oil a 9" by 13" casserole dish. Layer with 1/3 of tortillas, top liberally with chili sauce and ½ of the tofu mixture. Top with ½ of cheese. Repeat with 1/3 more of the tortillas, followed by another liberal spread of chili sauce. Top with remaining ½ of tofu mixture and ½ of cheese. Finish with last 1/3 of tortillas and another liberal portion of the chili sauce. Bake for 35 minutes. Top with olives and cilantro, allow to cool for 10-15 minutes before serving.
Serve with a dollop of vegan sour cream, salsa, and/or guacamole and top with chopped olives and a sprig of cilantro.
For variation, try adding 1 C of chopped seitan while sauteing.
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