Mexican

Spinach-Mushroom-Tofu Tinga Enchilada Casserole is for Dinner.

Spinach-Mushroom-Tofu Tinga Enchilada Casserole takes 30 minutes to prepare.

Spinach-Mushroom-Tofu Tinga Enchilada Casserole takes 30 minutes to cook.

Spinach-Mushroom-Tofu Tinga Enchilada Casserole makes 8 servings.

The ingredients for Spinach-Mushroom-Tofu Tinga Enchilada Casserole are:

1 package extra firm or hard tofu, drained and mashed
1 Tbsp olive oil
1/8 tsp truffle oil
1/4 tsp salt
juice of one lime
1/2 large onion, diced
2 stalks celery, diced
1 small green bell pepper, diced
1 block frozen chopped spinach, thawed
1 package sliced mushrooms, rough chopped
small can chipotle peppers in adobo sauce
small can tomato sauce
3/4 tsp salt (or Tony's, Herbamare, etc.)
8-10 corn tortillas
tomatillo verde cooking sauce or canned green enchilada sauce (I got this at Central Market in a tub. Hatch makes a good canned one too)

Here is how you make Spinach-Mushroom-Tofu Tinga Enchilada Casserole:

Oven: 350FMix the tofu, olive oil, truffle oil, 1/4 tsp salt, and lime juice in a bowl and set aside. In a skillet, sweat the onion, celery, and bell pepper with a little salt until soft and translucent. Add the mushrooms and cook till they soften a bit, then add the spinach. Salt a bit. I just salt as I go--I don't really measure. Ok, here's the tricky part: you'll want to add anywhere from 1/2 teaspoon to 1/2 the can of the adobo sauce, depending on how spicy you want this. I use about 1 tablespoon, which is sassy, but still pleasant for most adults. Be careful; it's high-octane stuff. Add the tomato sauce, reduce heat and soft simmer for about 10 minutes. Mix with the tofu. Spray your baking dish (oval, 6x10-ish) with cooking spray and one ladle of green sauce. Put in two tortillas. Top with another ladle of sauce. Then spread about a half-inch of filling on top. Two more tortillas, sauce, et cetera till you use it all up, ending with filling. OPTIONAL: (not in nutrition info) I topped this with about a half a cup of crushed sweet potato tortilla chips because it seemed like it would be awesome. Bake for 30 minutes. Serve with additional green sauce. Serving Size: makes 8 servings about this big (ha ha, I have no idea)Number of Servings: 8Recipe submitted by SparkPeople user FORMFITATX.

The nutritional information for Spinach-Mushroom-Tofu Tinga Enchilada Casserole is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 156.3

• Total Fat: 6.2 g
• Cholesterol: 0.0 mg
• Sodium: 467.2 mg
• Total Carbs: 18.6 g
• Dietary Fiber: 3.4 g
• Protein: 9.7 g

Spinach-Mushroom-Tofu Tinga Enchilada Casserole is Mexican cuisine.

The dietary needs meet for Spinach-Mushroom-Tofu Tinga Enchilada Casserole is Vegan