Refried Beans –1 can of refried pinto beans or home made. See recipe below for home made.
Salsa – 1 jar
6 corn tortillas
1 cake tofu – Fresh Tofu or Twin Oaks brands preferred
If you are not able to get Fresh Tofu use an extra firm tofu and press overnight to remove excess water.
2 tablespoons chickpea miso
sea salt to taste
¼ cup chopped cilantro or parsley
2 tablespoons fresh lemon juice
9 x 11 baking pan
To make your own refried beans:
½ cup dry pinto beans picked through for debris, washed and soaked overnight
1” piece kombu
1 medium onion, diced
2 cloves garlic, minced
chili powder to taste
sea salt to taste
Cook the beans
Go to cooking dried beans: https://thenourishingwell.com/cooking-dry-beans/
Sauté the onion and garlic in olive oil for a few minutes, until tender.
Add beans along with the liquid they cooked in, chili powder and sea salt to taste
Mash beans in a food processor.
Make the tofu filling
If you are not able to get Fresh Tofu or Twin Oaks brand tofu use an extra firm tofu and press overnight to remove excess water.
To press the tofu
Put two clean dishtowels on a cookie sheet or cutting board.
Top the tofu with two more clean dishtowels. Place another cookie sheet, cutting board or plate on top of the tofu.
Place a weight on top. I use either a gallon jug filled with water or a cast iron skillet.
To make the cheese: Using your hands, squish the miso, sea salt, lemon juice and cilantro thoroughly through the tofu.
If the tofu is allowed to sit for a day or two it becomes more cheesy tasting.
Make the stuffed tortilla
Preheat the oven to 350º,
Mix the beans and salsa together in a bowl large enough to dip a tortilla into. If it’s very thick (like oatmeal) add a little chicken stock, vegetable stock or water to thin a little. It should still be thick, but more like a thick soup.
Spread a little of the bean and salsa on the bottom of the baking pan.
Dip a tortilla into the bean and salsa mix, put it on a cutting board, put a small scoop of tofu mix in the center of the tortilla, fold it in half and place on one end of the pan.
Repeat with each tortilla, lining one along side each other in the baking pan. Pour remaining bean and salsa mix on top of folded tortillas, covering them all.
Bake covered for 30 minutes.
Print this Recipe!