Red Chile Enchiladas with Mesquite-Smoked Tofu
Had a hankerin' for some Tex-Mex style enchiladas, so we adapted tonight's meal straight out Rick Bayless' "Mexican Everyday" (pg. 222) -- subbing shredded mesquite-smoked tofu and cheddar Daiya for the filling in the original recipe and veg stock in the chile sauce.
Tags: