Sauce
Roast 5 poblano peppers until black and blistered. Put in a plastic bag for 10 mins (or until cooled). Peel off skins. Cut out stem and take out seeds. Put in blender with 2 large cans of green Chile, garlic and raw onion, bullion and one cup of water. Add a bunch of sour cream. Blend.
Filling
3 parts firm tofu, crumbled, and 1 part cottage cheese. Add salt or soy sauce, and nutritional yeast and seasoning, specifically oregano, but also you can add taco seasoning, or some mixture of chili powder, raw garlic, oregano, and cumin, and mix well until the filling tastes good to you. This is basically how it will taste when it’s done.
Assemble
Spread the tofu filling, add cheese shreds, a spoonful of sauce, then fold and place fold down in a casserole dish.
After you are done assembling, spoon sauce on top and sprinkle with cheese. Bake at 400 for 25 minutes or until the cheese is golden.
Dollop sour cream on top.
I learned from a badass woman weightlifter that a whole block of firm tofu has 70 grams of protein, and thus this recipe was born of my need for enchiladas that didn’t suck. The end.
