Chilaquiles with Tofu and Spinach


Freeze firm tofu and let it thaw at least 3 or 4 hours before using. This
gives the tofu a chewy texture.

10 oz. fresh spinach
2 t. olive oil
3 cloves garlic
1/4 t. salt
1 lb. firm tofu, frozen and then thawed
3/4 c. vegetable broth
1/2 c. tofu sour cream
6 standard corn taco shells
1 3/4 c. prepared salsa (Your choice of spice level.)


Rinse spinach and pat dry, leaving a blot of the water. Tear larger leaves into bite-sized pieces. In large skillet, heat oil over medium heat. Add garlic, spinach and salt. Cook until spinach is just wilted.
Heat oven to 400 deg. F. Lightly oil a shallow casserole dish. Squeeze thawed tofu firmly, like a sponge, to extract excess water. Repeat process several times, until little liquid remains. Crumble into bite size pieces and set aside. Whisk together broth and tofu sour cream.
Break taco shells in half at their fold. Arrange 6 halves in bottom of pan, overlapping slightly. Cover shells with half tofu, half spinach, and 3/4 cup of salsa. Pour one cup of broth mixture over all.
Repeat layering with remaining taco shell halves, tofu, spinach, salsa, broth mixture. Cover tightly with foil and bake 30 minutes.
Uncover and place under broiler until top lightly browns.
Serves 6

Nutritional Information:

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