Two Sides of Tofu

Filling:
1 tablespoon olive oil
1/2 large onion, coarsely chopped
3 cups coarsely chopped broccoli
1 (14-ounce) package firm, fresh (not silken) water-packed tofu
2 ounces Neufchatel or regular cream cheese
2 garlic cloves, peeled and quartered
1 1/2 teaspoons chili powder
1 teaspoon salt
Nonstick cooking spray

Enchiladas:
6 to 8 (8-inch) corn tortillas
2 1/2 cups enchilada sauce (red or green) or mild salsa
4 ounces grated sharp Cheddar Cheese or Monterey Jack cheese

1. Preheat oven to 400F.
2. Heat oil in a large skillet and saute onion and broccoli 5 minutes.
3. Place half the tofu in a food processor. Coarsely crumble the other half into a bowl.
3. To the food processor, add Neufchatel, garlic, broccoli mixture, chili powder and salt. Pulse until smooth. Add onion and broccoli mixture and pulse a few times until coarsely chopped.
4. Combine mixture with crumbled tofu and stir well.
5. Spray a 13-by-9-inch baking dish with cooking spray.
6. Place about 1/6 of filling down middle of each tortilla, roll up and place seam side down in baking dish.
7. Pour enchilada sauce over top. Bake 15 to 20 minutes. Remove from oven and sprinkle with cheese. Increase temperature to 450F and bake 5 to 10 minutes longer or until until cheese melts. Serves 4.

Recipe by Crescent Dragonwagon, "Relish the Healthy Table," October 2006.

2 tablespoons olive oil
1 tablespoon butter
1 small onion, chopped
1 stalk celery, chopped
1 cup button mushrooms, halved
1 cup shiitake mushrooms, halved and sliced
3 garlic cloves, pressed
2 cups hearty dry red wine
2 1/4 cups vegetable stock, divided (preferably mushroom)
1 tablespoon sun-dried tomato paste
4 ounces peeled baby carrots
4 ounces peeled pearl onions
2 large Portobella meshrooms, cut in thick slices
3 (6-ounce) packages baked flavored tofu, sliced
2 tablespoons cornstarch
1 teaspoon salt
1/2 teaspoon coarsely ground black pepper
2 tablesppons minced parsley

1. Heat a large, heavy soup pot. Add olive oil and butter. Add chopped onion and cook 4 to 5 minutes. Add celery, button mushrooms, shiitake mushrooms and garlic and saute 1 minute. Cover and steam 2 minutes.
2. Combine wine, 2 cups stock and tomato paste. Add to soup pot, scaping bottom to loosen browned bits. Bring to a boil, add carrots and pearl onions, and boil 1 minute. Reduce heat to a simmer. Cook, partially covered, 20 minutes. Add Portobella mushrooms and cook 5 to 10 minutes or until carrots and onions are tender. Add tofu.
3. In a small cup, whisk reserved stock and cornstarch to make a paste.
4. Bring mixture back to a hard boil and stir in stock-cornstarch mixture. Cover and simmer 30 to 45 minutes. Sauce will thicken slightly. Add salt and pepper. Sprinkle with parsley and serve immediately. Serves 4.

Recipe by Crescent Dragonwagon, "Relish the Healthy Table," October 2006.