I brought these Tofu Broccoli Enchiladas to a wedding rehearsal dinner a couple of weekends ago. The groom was vegetarian and the bride was a meat-eating Filipino. For those of you who know Filipinos, you may know that most of them love their meat. Well, this dish was a HIT and was consumed so fast. The parents of the bride, who’s dad was a former White House Chef, (yes, that’s right, I have to gloat right now that I got a compliment from him), loved them, too. Most importantly, the enchiladas were kid approved. A mom came up to me asking for the recipe because her “kids are usually so picky and don’t like veggies, but they love this dish.” She even proceeded to tell me that she usually makes a separate dish for her kids at dinnertime. Way too much work for a family who has 2 working parents. Here’s the recipe. Simple. Easy. Tasty for ALL.
Author: Sarah Koszyk
Recipe type: Entree
Cuisine: Latin Food
Serves: 12
Ingredients
12 corn tortillas
1 head Broccoli (finely chopped: I use the stems, too)
1 package Tofu Firm (finely chopped/diced)
1 28-oz can Enchilada Sauce (you can use Mild or Medium)