BBQ Tofu Enchilada Bake
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. 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.
(from the Marlboro Cook Like A Man Cookbook)
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.
Find the original recipe at The Daily Dietribe.