Quinoa Tofu Enchiladas

By vdub

Ingredients

• Sauce
• 2 cups marinara sauce
• 1 heaping Tablespoon peanut butter (chunky is yummy)
• 1 clove garlic, coarsely chopped
• Red chili pepper flakes, to taste
• 1 Tablespoon maple syrup
• Cumin, to taste
• Sea salt and freshly ground black pepper, to taste
• Filling
• 1/8 cup vegetable broth (or you can use a bit of olive oil)
• 1/2 cup chopped red onion
• 1/4 cup leek, sliced
• 1/4 cup red bell pepper, chopped
• 1 Tablespoon jalapeno, minced
• 1/4 cup poblano pepper
• 1/2 pound frozen (defrosted) tofu, diced
• 1/8 - 1/4 peanut butter marinara sauce, or to taste
• Bragg Liquid Aminos, to taste
• Cumin, to taste
• Lime juice, to taste
• Ground allspice, to taste
• Sea salt and freshly ground black pepper, to taste
• 1 1/2 cups cooked quinoa
• 4 flour tortillas
• 1/4 cup pumpkin seeds

Details

Servings 2
Adapted from vegancoach.com

Preparation

Step 1

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