Tuesday, June 9, 2009

Joining The Blog World and BBQ Tofu Enchilada Bake

BBQ Tofu Enchilada Bake
There's a whole other world out there that I never knew about. The blog world. I started this on a whim, and have been voraciously reading other blogs ever since. I have to force myself to put my computer away at night so I'll go to sleep. Who knew there were so many people out there who love to write about healthy food as much as I do? Every day I find a fascinating new blog with recipes, tips, and ideas on everything from healthy eating to dealing with eating disorders to eating gluten-free. I find myself inspired to try new ideas, and am hoping that I can similarly inspire others as well. Today, my inspiration came from Carol at Simply Gluten-free. She's hosting this month's Go ahead honey, it's gluten-free event. Didn't know there was such a thing? Neither did I before I discovered the blog world.
This month the gluten-free event's theme is "manly food." Sort of a funny concept isn't it? It makes me think of meat, lots and lots of meat. Too bad for me I don't really love meat and I haven't been in the mood to cook with it lately. Ironically, I usually only use it when I'm making something for my boyfriend. I'm really a vegetarian at heart, even though I eat all types of meat on occasion. But I figure if vegetarian and manly don't go together, then I must have a narrow concept of what manly means. There's no reason that tofu can't be manly, right? So I give you my BBQ Tofu Enchilada Bake. It's vegetarian, gluten-free of course, healthy, and very manly. Whatever that means.

BBQ Tofu Enchilada Bake
Print-Friendly Option
1 cup sliced onions
1 green bell pepper, cut in thin slices
1 red bell pepper, cut in thin slices
2 tomatoes, thinly sliced
1 cup frozen corn kernels
1 15-oz. package extra firm tofu
4 gluten-free tortillas
BBQ Sauce (recipe below)

Start by sauteing the onions and peppers in a large pan. Cook about 2-3 minutes, until the onions have started to become translucent. Drain the water from the tofu and lightly squeeze the tofu over the sink to get excess water out. Cut the tofu into thin slices (like the shape of french fries) and add to the vegetables. Add enough BBQ sauce to coat everything and allow to saute for another 15-20 minutes, until the vegetables are cooked through and the sauce just begins to stick to the pan.

Thickly coat a large baking dish (about 9 x 12) with BBQ sauce. You want the bottom completely layered so that the tortillas will soften in the sauce while it cooks. Otherwise they break apart easily, as I learned when I tried to roll these up into individual enchiladas. I'm not sure if that happens with all gluten-free tortillas or just these. I used Food For Life's brown rice tortillas, which I actually really like as long as they're softened up with some sort of sauce and heated up. If anyone has any tips on gluten-free tortillas, I'd love to hear them!

But I digress...

Layer two tortillas side by side in the bottom of the pan. Cover them with the tofu and vegetables.

Layer two more tortillas flat on top of them. Completely cover them in BBQ sauce (you might end up with a little left over, depending on how much you want to put in your dish). Spread the sliced tomatoes on top and sprinkle with corn.

Bake in the oven at 350 degrees for 40 minutes.

Dietary Exchange for 8 servings - It's a starch heavy dish, so you might want to go light on the starch the rest of the day.
4 starches, 1 protein, 1 vegetable

BBQ Sauce
I found this recipe from the Marlboro Cook Like A Man Cookbook. I kid you not! Did you even know that Marlboro makes a cookbook??? I found it in our cupboard when we moved into our apartment. I almost threw it away since I'm not a big fan of the cigarette companies, but I decided I didn't want to waste a free cookbook. The BBQ sauce? Surprisingly good. And the title of the cookbook is rather fitting since the theme is manly food.

1 1/2 cups honey
1 cup ketchup
1 6-oz. can tomato paste
2 cloves garlic, minced
2 Tbsp. fresh lemon juice
1 Tbsp. cocoa powder
1 Tbsp. curry powder
1 Tbsp. paprika
1 Tbsp. wheat free tamari
1 Tbsp. Worcestershire sauce
2 tsp. Tabasco sauce
1 tsp. cayenne pepper

Mix all of the ingredients together in a saucepan and bring to a boil. Turn the heat down and simmer 20 minutes (put a top on or the sauce will splatter all over everything), stirring occasionally. Depending on how much sauce you want to use, you might have a little left over which you can store in the fridge for up to a month.


Simply...Gluten-free said...

I think this is very manly indeed. I love the world of bloggers and am so amazed at the community of amazing people I have meet through blogging, so welcome to a great world! Thanks for your entry.

Kati said...

I like how this recipes sounds! I don't do a lot with tofu but I would do this. Also, I have tried those tortillas before...interesting huh? Sometimes I liked em, sometimes not :) Happy Weekend!

Katrina said...

I bookmarked this post under my recipes I want to try header. It looks sooo yummy! Thanks for the inspiration!

Amy Green said...

I was suprised to find that I like tofu. I'm always happy to find another way to make it. I haven't tried the tortillas...I didn't eat any bread or tortillas for so long after going gluten & sugar-free that I don't even miss it anymore. :) Thanks for the great share!

ladydi115 said...

just a comment on the tortillas. I love using these and the trader joes ones that I believe are these re-labeled. I have found that if I lightly steam these, they get nice and soft and become flexible enough to make burritos. I just put a colander over a pot with a little water and bring it to a little simmer and put a tortilla in the colander and cover it for about 30 seconds per side. sometimes I just wrap it in a wet paper towel and put it in the microwave for about 30 seconds.


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