Meal Kit
Culinary Collection
Sofritas Tofu Enchiladas
with beans, rice, and cilantro
Prep & Cook Time: 40-50 min.
Spice Level: Medium
Cook Within: 7 days
Contains: Milk, Wheat, Soy
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Vegetarian
Chef
Tom Scodari
If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.
In Your Box (serves 2)
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12 oz. Extra Firm Tofu
- 5 fl. oz. Enchilada Sauce
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6 Small Flour Tortillas
- ¾ cup Jasmine Rice
- 4 oz. Black Beans
- 1 Poblano Pepper
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2 oz. Sour Cream
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2 oz. Shredded Quesadilla Cheese
- 4 tsp. Taco Seasoning
- ¼ oz. Cilantro
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories980
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Carbohydrates125g
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Net Carbs112g
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Fat37g
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Protein38g
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Sodium2200mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Cooking Spray
- 1 8" square casserole dish
- 1 Small Pot
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Drain beans.
Stem cilantro and reserve whole leaves. Mince stems. Line a plate with paper towels. Place tofu on towel-lined plate. Top with paper towels, pressing gently but firmly to remove excess moisture. Using your hands, crumble tofu into pea-sized pieces.Stem poblano pepper, seed, and cut into 1/2" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping. -
2 Make the Rice and Beans
Bring a small pot with rice, beans, cilantro stems, 1/4 tsp. salt, and 11/2 cups water to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner and stir in a pinch of salt. Set aside.While rice cooks, continue recipe. -
3 Make the Filling
Place a large non-stick pan over medium heat and add 1 Tbsp. olive oil. Add tofu, poblanos (use less if spice-averse), and taco seasoning to hot pan. Stir occasionally until golden-brown, 6-8 minutes.
Remove from burner. Stir in half the cheese (reserve remaining for topping).While filling cooks, continue recipe. -
4 Prepare the Enchiladas
Place tortillas on a clean work surface. Divide filling equally among tortillas. Tuck one tortilla end under filling and roll tightly. Place in prepared casserole dish, seam-side down.
In a mixing bowl, combine enchilada sauce and 1/4 cup water. -
5 Bake Enchiladas and Finish Dish
Evenly top enchiladas with sauce mixture and remaining cheese.
Bake in hot oven until sauce mixture is bubbling and cheese is golden-brown, 20-25 minutes.Carefully remove from oven.Plate dish as pictured on front of card, topping enchiladas with sour cream and cilantro leaves. Bon appétit!
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