Health By Al

Okay…wow!! This is a showstopper meal, flavor in every bite and pretty easy! If you’re looking for a plant packed meal that will make everyone who eats it say, “THIS is vegan?!” this is the one.

Ingredients: Serves 4

Tofu “ground beef”

• 2 blocks of extra firm tofu (16 oz. each), drained
• 1/4 cup soy sauce
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 1 teaspoon garlic powder
• 2 teaspoons paprika

Skillet

• Drizzle of olive oil
• 1 red onion, chopped
• 1 large carrot, peeled and chopped
• 1 zucchini, chopped
• 1 bell pepper, chopped
• 15 oz. jar of red enchilada sauce (I used 365 brand-medium spice)
• 1/2 cup filtered water
• 1/4 cup vegetable broth (or more filtered water)
• 5 flour tortillas, cut into one inch wide long strips

Toppings

• vegan greek yogurt
• avocado
• cilantro

Directions:

1. Preheat the oven to 425 degrees F & line a baking sheet with parchment paper. In a large bowl, Dry the tofu with a paper towel and crumble it into a large bowl. Combine all tofu “ground beef” ingredients and mix with a spoon. Spread evenly onto the parchment paper and baker 35-45 minutes, until the outside pieces are slightly crispy.
2. While the tofu bakes, start the skillet. Heat the olive oil in a large skillet or pan on medium heat. Add the onion and cook 5-8 minutes until it softens, stirring often.
3. Add the carrot, zucchini, & bell pepper and cook another 5-8 minutes, stirring often. You can add a little water to deglaze the pan if it starts to stick. Add the enchilada sauce, water, and vegetable broth. Bring it to a boil and then down to a simmer. Simmer until the veggies are soft (about 10 minutes). Stir in the tortilla strips and tofu “ground beef”.
4. Serve and top with vegan greek yogurt, avocado, & cilantro. Enjoy!