Enchiladas with chipotle-marinated tofu from Husbands That Cook: More Than 120 Irresistible Vegetarian Recipes and Tales from Our Tiny Kitchen (page 114) by Ryan Alvarez and Adam Merrin

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Notes about this recipe

  • Dcampos on July 21, 2025

    Great recipe. I used Ancho powder for the chili powder in the sauce. I used one less cup of broth and replaced it with tomato sauce. Otherwise the Ancho flavor was too strong. The tofu marinade needed salt so I added about 2 T soy sauce. Next time I will grate the tofu rather than cube it and sauté it with the mushrooms separate from the onion and peppers then combine. I think it will have better texture and even more flavor. The marinade reminded me of Trejo's mushroom taco marinade. I used less cheese. This recipe is so flavorful and will be a staple. Leftovers are perfect for lunch. Served with Milk Street calabacita recipe with added black beans.

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