Chili Tofu Tortillas

This recipe is an inspiration from Vegetarian Bible by Nicola Graimes & Fiona Biggs. What atrracted me the most in this recipe was the combination of flavors because I have mostly imagined and seen tofu with asian flavors- soy sauce, basil sauce, chilli garlic sauce…you get the idea! But to my surprise it blended really well with the mexican medley as well!


Frying the tofu is an important step in this recipe as it keeps it crisp and firm, specially since it is mixed with tomato, onion and lime juice- saves it from getting mushy. Apart from tofu all the other ingredients are very basic, easily available at a regular grocery store and its a quick recipe too- I had everything ready and assembled in the oven for baking within 45 min. You can make this dish for a big gathering or a party because the prep time will remian more or less the same and one tortilla makes for a pretty decent serving!

Makes 6 servings
Prep time 45 min
Cooking time 25 min

Things you will need:
6 flour tortillas
1 small onion chopped
1/2 red bell pepper chopped
1 pkg firm tofu diced
1/2 cup all purpose flour
2 tsp chili powder
2 tsp smoked paprika
2 tsp cumin powder
1 bay leaf
1/2 cup shredded cheddar cheese
1/4 cup chopped parsley
1 medium tomato seeded and chopped
1 jalapeno chopped
juice of 1 lime
sour cream
Mix flour, paprika and chili powder in a flat bottom bowl and coat cubed tofu with this mixture. Heat the oil for frying the flour coated tofu, cook till it turns golden on all sides. Remove with a slotted spoon, drain on a paper towel, & set aside. In another pan heat 2 tbs oil and saute onions for 3 min or till they turn transparent. Add red bell peppers, cumin powder and bay leaf and cook for another 2 min. Add jalapeno and chopped parsley, mix well for 30 sec and turn the heat off. To the tofu add the seeded and chopped tomato, onion mixture, lime juice and half of the shredded cheese. Mix well but gently, without breaking the tofu – this is your filling for the tortillas.

For the Sauce
1 chopped tomato
chipotle in adobo
3 green onions chopped
1/2 cup salsa
2 tsp salt
1 tbs oil
Heat oil in a pan and stir fry green onions for 1 min, add chopped tomatoes and salt and cook till the tomatoes get mushy and start forming into a sauce like consistancy. Add chipotle in adobo (the sauce as well as the pepper) as per desired heat level. Mix well for another min and finally add the salsa and cook till the sauce is well mixed and heated through.

Preheat the oven at 375 F. Spread 1 tbs sour cream on a tortilla and spoon 1 tbs filling in the center of the tortilla and wrap it close. In a baking dish line the stuffed tortillas (seam side down), spread the sauce (1 tbs per tortilla) over the tortillas, sprinkle the remaining cheese and some chopped green onions and bake for 25 min or till the cheese gets golden brown and bubbly. Serve immediately with extra sour cream and guacamole!