We love Mexcian food at BOSH! HQ, and if there's one thing that gets our tastebuds going, it's enchiladas. Fluffy corn tortillas stuffed with a wonderfully-spiced filling, smothered in sauce and cheese. What's not to love?
For this iteration of the Mexican staple, we've used tofu and king oyster mushrooms to get that meaty consistency in the filling. Couple that with sweet paprika, hot sauce, cumin and coriander, and you have a dish that will tingle your tongue and leave you desperate for another serving.
<item-todo-done>2 onions<item-todo-done><item-todo-done>300g king oyster mushrooms<item-todo-done><item-todo-done>280g extra firm tofu, pressed and drained<item-todo-done><item-todo-done>1 tsp sweet paprika<item-todo-done><item-todo-done>4 large tortilla wraps<item-todo-done><item-todo-done> olive oil<item-todo-done>
<item-todo-done>3 tbsp hot sauce<item-todo-done><item-todo-done>250g fresh plum tomatoes<item-todo-done><item-todo-done>1 clove garlic<item-todo-done><item-todo-done>60ml vegetable oil<item-todo-done><item-todo-done>1 tsp ground cumin<item-todo-done><item-todo-done>300ml water<item-todo-done><item-todo-done>2 tbsp gram flour<item-todo-done><item-todo-done>1 tsp sweet paprika<item-todo-done><item-todo-done> good pinch salt and pepper to taste<item-todo-done>
<item-todo-done>250g grated plant-based cheese<item-todo-done><item-todo-done> hot sauce<item-todo-done><item-todo-done> fresh coriander leaves<item-todo-done>
Preheated oven to 200 degrees, fan setting | Powerful blender | Large deep roasting dish or casserole pan | Large saucepan