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Tofu Enchiladas

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)40.639
Energy (kCal)829.2458
Carbohydrates (g)36.5389
Total fats (g)60.5718
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Saute onion in oil until translucent; mix in tomato sauce, garlic powder, chili powder, green chilies, salt, cumin and oregano. Simmer for 15 minutes. | 2. Meanwhile, prepare the filling by mixing the tofu and pepper jack cheese. | 3. To prepare, spread some sauce on a corn tortilla; add some filling; roll and place in 7 x 11 baking dish, seam side down. Repeat with remaining tortillas, reserving some sauce. | 4. When dish is full, cover with remaining sauce and sprinkle with grated Colby cheese. | 5. Cover with foil and bake at 350 degrees for 15 - 20 minutes; cut into squares and serve. | 6. NOTE: Sometimes I double the sauce. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    onion 1 medium chopped 64.0 14.944 1.76 0.16
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    tomato sauce 1 can - - - -
    garlic powder 1 1/2 1/2 15.3915 3.3819 0.7696 0.0339
    chili powder 4 teaspoons 30.456 5.3676 1.4537 1.5422
    green chilies 4 ounces diced 30.6175 7.5636 0.0 0.0
    salt 1/2 teaspoon - - - -
    cumin 1 teaspoon 7.875 0.929 0.374 0.4677
    oregano 1/4 teaspoon dried 0.6625 0.1723 0.0225 0.0107
    tofu 1 drained crumbled 40.8233 0.7881 4.896 2.4721
    monterey jack pepper cheese 1 cup grated low fat - - - -
    colby cheese 1 cup grated reduced fat 520.08 3.3924 31.3632 42.3852
    corn tortilla 8 -10 - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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