We’ve been having friends over lately for game day, and of course there has to be food. On today’s menu, we had something new and untried. I was crossing my fingers and hoping desperately that it would work out. It did – and well.
I present to you….
Tacosagna!
Please note that I use low salt/no salt and gluten-free ingredients whenever possible.
For the “meat” component:
- 1 container firm or extra firm tofu, drained
- ½ cup walnuts
- ½ cup pumpkin seeds
- 1.5 large portabella mushrooms
- 1 small yellow onion, sweet
- 1 small green pepper
- 1 small can mild chiles
- 1 small can (15 oz or so) tomatoes
- 1 can dark red kidney beans, drained
- garlic to taste
- chili powder to taste
- cumin to taste
- 1-2 tsp smoked paprika
- black pepper to taste
- 1-2 tbsp miso paste
- 1/8 cup soy sauce
- 1-2 tbsp onion powder
- Vegetable broth, 1-2 cups
Process everything from the tofu through the kidney beans in a food processor until chopped well and small. Transfer in batches to a skillet and sauté. If you use a non-stick skillet, you don’t need oil. There’s plenty that occurs naturally in the tofu. Use the vegetable broth instead of oil to prevent sticking. (If you want to make this with ground meat, just substitute that for the tofu, pumpkin seeds, walnuts, and mushrooms and brown it all up nicely. I’d guess about 1.5 pounds should do it.) Sauté over medium heat until the tofu starts to firm up. Hard to explain, but you’ll know it when you see it. Set aside.
A note on the “to taste” spices. I go heavy with the exception of the black pepper, but you can go light. You do you. Start with a tablespoon of the chili powder, cumin, and garlic. For this amount of “meat,” less simply won’t cut it.
Now, at least for me, this made a huge batch, enough that we were able to freeze a couple of containers for later use. There’s probably enough left over to do up at least a dozen tacos or make a smaller casserole, say a 9 x 9 or so.
For the rest, you’ll use your favorite enchilada sauce, corn tortillas, two cans of pinto or whatever beans (drained and rinsed), and a large can of diced tomatoes. If you don’t have a favorite enchilada sauce, it’s easy to make. Maybe not authentic, but we like it.
Enchilada sauce:
- 1 cup vegetable broth
- 1 large (28oz) can crushed tomatoes
- 2-3 tbsp chili powder
- 2-3 tbsp onion powder
- black pepper to taste
Bring to a simmer over medium heat. Cover. Let simmer for about ten minutes, stirring frequently.
Spray a 9 x 13 pan lightly with oil. Put a layer of corn tortillas on the bottom. On top of that, a thin-ish layer of your “meat” mixture. Add about a half cup to a cup of the enchilada sauce. Cover with a second layer of corn tortillas. Cover THAT layer with the beans, and the beans with half the petite tomatoes. Cover with tortillas. Add the next layer of meat, then enchilada sauce. Cover that with tortillas. Use the rest of the petite tomatoes to cover that, then add a bit more enchilada sauce. Wrap in aluminum foil, put in a 375 degree oven for 35 minutes. Turn off the heat, let it sit for ten more. Serve with cheese, pico de gallo, onions, etc.