Ingredients
- 3 tablespoons vegetable oil, divided
- 2 16-ounce packages firm tofu, drained
- 7 dried guajillo or red New Mexico chiles
- 1 28-ounce can whole tomatoes, drained
- 1 medium red onion, chopped, plus more, minced, for garnishing
- 5 garlic cloves, chopped
- 2 teaspoons honey or agave syrup (nectar)
- Kosher salt
- 1 cup (approximately) shredded skim-milk mozzarella
- Chopped fresh cilantro
Description
Substitute Slices Of Firm Tofu For Tortillas In This Riff On Stacked Enchiladas Smothered In Red Chile Sauce–a Specialty Of El Paso, Texas.
Bon Appetit Magazine
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