(stuffed with smoked tofu, onion, soy cheese)
Arroz con Gandules
(achiote oil, onion, garlic, red bell pepper, poblano, cumin, coriander, cayenne, salt, pepper, veg stock, basmati rice, pigeon peas)
There's something about tomatillos that we really love -- the almost citrus-like tartness and the high levels of natural pectin make it perfect for sauces, like this one for the enchiladas. The smoked tofu (with some additional smoked paprika) was a perfect foil for the tomatillo.
The arroz con gandules (a.k.a. Pigeon Pea Rice) starts with some achiote oil (annato seeds steeped in canola oil for 10 minutes) which renders the rice a lovely orange hue. The spice from the poblano and cayenne makes it a meal unto itself.