4 Block Meal
Ingredients:
4 ounces extra-firm tofu
1 tablespoon shoyu sauce
1 cup spinach, washed and chopped
1 1/3 teaspoons olive oil
1 tablespoon chili powder, to taste
Onion powder, to taste
1 teaspoon garlic powder
1 cup tomato puree
2 ounces low-fat ricotta cheese
3/4 cup onion, sliced
1 medium green pepper, sliced
Salt and pepper, to taste
1/4 cup water
One 6-inch corn tortilla
Instructions:
1. Freeze tofu, defrost, squeeze dry, and tear into bite-size pieces. Toss with shoyu sauce. 2. Cook spinach in a small pot with 1/4 cup water 3 to 5 minutes. Remove from heat and set aside. 3. Saute tofu in oil with chili powder, onion powder, garlic powder, and seasoning for 3 minutes. Add the 2 tablespoons tomato puree, stir, and remove from heat. Mix with ricotta and spinach and set aside. 4. Preheat oven to 350°F. 5. Saute onion and peppers in oil. Add the 1/2 cup tomato puree and seasoning. Cook 15 to 20 minutes. Add water after 10 minutes to make a thin sauce. 6. Dip tortilla in warm sauce to make it soft and easy to work with. Fill with tofu and fold both sides in. Pour 1/3 of sauce in a baking pan. Lay enchilada on top and cover with remaining sauce. Bake at 350°F for 20 minutes covered, then 5 minutes uncovered. Serve on a bed of raw spinach, if desired.