How to Substitute a Meat Filling in Enchiladas

Tofu Filling

1). Freeze a package of extra firm tofu, which usually comes in 1 lb. blocks, with each block equivalent to 2 cups of tofu. Freezing changes the tofu texture into a meaty, chewy texture.
2). Thaw the tofu package in your refrigerator overnight or pour boiling water over the tofu in a bowl to speed up the defrosting process. As an alternative, thaw the frozen block of tofu by simmering it in a pot of water.
3). Squeeze out the excess water with your hands after the tofu block has thawed. The tofu will appear sponge-like, allowing it to absorb sauces faster and easier than in its original state.
4). Tear the squeezed tofu into bite-size pieces to use as an alternative to meat when ready to use in your enchilada recipe.

1). Blend thoroughly, 1 cup of almonds, 1/2 medium-size onion, 1 peeled clove of garlic, 1/2 tsp. of salt, 1 tbsp. of vegetarian chicken seasoning and 2 cups of water in a blender.
2). Measure 2 cups of bulgur wheat and pour it into a large, nonstick pan along with the blended mixture of seasonings and almonds.
3). Stir the mixture continuously for 20 minutes over medium heat, then spread the bulgur mixture onto an oiled cookie sheet and bake for 1 hour at 250 degrees Fahrenheit.
4). Use this bulgur mixture as a substitute meat filling for your enchiladas.

1). Mix 1 cup of textured soy protein with 1 cup of water or 1 cup of vegetarian broth in a medium-size sauce pan.
2). Allow the mixture to come to a boil, cover the pan, lower the heat, then simmer the mixture for 10 to 15 minutes.
3). Drain all excess water and your meat substitute filling will be ready to use in your enchiladas. Textured soy protein has the consistency of meat and will absorb the spices and sauce of your enchiladas.