There are three things to note about the photographs in this post: 1.) The swatch of red and orange fabric in this picture is famous. It was used in Isa Chandra Moskowitz's upcoming book and I think she would appreciate that I make that perfectly clear upfront.
2.) Chris and I currently have an abundance of Teese Nacho Cheese because we each got one in our VVC swag bags, plus I already had one leftover from my April Vegan Cuts snack box (by the way, have you subscribed yet? You should- the monthly snack box is awesome). Can you spot all the Teese (Hint: they're not hidden at all)?
3.) Nachos are messy. Tofu Scrambles are messy. Enchiladas are messy. It goes without explaining that when combining all three, the result will also be messy. It's just science.
The first try at plating this dish was a total fail. The spicy red sauce had made the corn tortillas a little soft, so when I tried to lift one enchilada out and onto a plate, mushroom and bell pepper-filled tofu scramble came spilling out, along with the hot melty nacho cheese. It was a hot mess on a plate. It was a ridiculously delicious hot mess, but a hot mess all the same.
What you're seeing in these photographs is the second plating attempt. It was also messy, but not as bad. I decided to just embrace it and show you all what this messy and amazing meal really looks like. The chopped avocado went on, very haphazard-like, just as I would do if I were not going to photograph it before eating it. It's not pretty, but heavens to betsy, these nacho tofu scramble enchiladas are just the best enchiladas I've ever made! Or
Three things you need to take away from this post: 1.) Tofu scramble is made to go in enchiladas; 2.) Teese's vegan nacho cheese is awesome and was made to go on top of tofu scramble enchiladas; and 3.) Messy food just tastes better. It's science.
- 1 15 oz. can of fire-roasted tomatoes
- 2-3 cloves garlic, minced
- 1 jalapeño, chopped (optional)
- 1 cup vegetable broth
- salt and pepper to taste
- 1 12 oz. package of extra firm tofu
- 1 tablespoon olive oil
- ½ onion, finely chopped
- 2 cloves garlic, minced
- 2 cups sliced mushrooms
- 1 red bell pepper, chopped
- 2 teaspoon dried thyme
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon turmeric
- 1 teaspoon black salt (kala namak, but if all you have is white/sea salt, that will be fine)
- ¼ cup vegetable broth
- ¼ cup nutritional yeast (heaping)
- 12 corn tortillas
- 1 10oz. package of Teese nacho cheese
- chopped avocado, for garnish (optional)
- sliced black olives, for garnish (optional)
- Preheat the oven to 450. Remove all the cloves from a head of garlic and place on a piece of aluminum foil. Drizzle with 1-2 tsp olive oil and salt and pepper to taste. Wrap the cloves up in the foil and place on a baking sheet in the oven for 20 minutes. Remove and let cool before handling.
- From the roasted cloves of garlic, squeeze each of them at one end until the insides ooze out. Place all of the “oozed out” garlic into the bowl of a food processor or blender. Add the can of fire-roasted tomatoes and vegetable broth and blend until smooth. Set aside.
- Now you can make your scramble. Remove tofu from its carton and let drain it sit in a strainer while you prepare your vegetables.
- In a large pan, heat the oil over medium heat for about 30 seconds. Add the onion and sauté until the onion is translucent, and then add the garlic. Sauté both for about 2 minutes.
- Add the sliced mushrooms and bell pepper and saute for about 2 more minutes.
- Tear the tofu into bite size chunks (not too small, but not too big) and add to the pan. Mix to combine. Let the tofu cook in the water it releases, stirring occasionally, letting it the tofu “brown.” If it starts to stick, add a little more water to deglaze the pan.
- After about 15 minutes, once the tofu has a nice tan color, add your spices and vegetable broth. Mix to combine and sauté until liquid is gone. Add the nutritional yeast and mix to combine. Remove from heat.
- Preheat the oven to 350. Lightly spray a 9x13 casserole dish with olive oil spray or lightly grease. Pour a little bit of the enchilada sauce into the dish, just enough to cover the bottom.
- Heat your corn tortillas. This is important because if you try to wrap the filling with cool tortillas, they will break and look ugly. I wrapped 5 tortillas at a time in a couple damp paper towels and microwaved for 30 seconds.
- Carefully spoon roughly 1/3 cup of the scramble onto the center of a tortilla, wrap it up and place it fold side down in the casserole dish (I did it in two horizontal rows of 5 rolls each). Repeat with the rest of the filling and tortillas. Once your dish is filled with rolls, pour the rest of the enchilada sauce over the rolls. Cover the baking dish with aluminum foil and bake at 350 for 20 minutes.
- While the enchiladas are baking, heat the nacho cheese. Pour it into a small pot and heat over meium heat until warm. Don't let it come to a boil.
- Once the enchiladas have baked for 20 minutes, pour the nacho cheese over the top. Use a rubber spatula to evenly spread the crema over the top. Return to the oven, uncovered for 5-7 more minutes. Remove from oven and let sit for 10 minutes before serving. Serve with chopped avocado and olives, if desired. Enjoy!
What's your favorite "messy" food?
Photography by Chris Miller
messy food is ALWAYS the best food! looks delicious, lady!
Wow & yum. In my experience enchildas are the most challenging dish to plate & photograph it. But you were able to convey the ooey gooey goodness that, even if a hot mess, makes me want to devour a plate "nachoscrambiladas" for breakfast! You are brilliant, mad scientist woman!
That fabric must be famous! It's first foray outside of Isa's kitchen and the paparazzi are photographing it already!
I totally believe you that messy food is best. Every picture has me hankering for a bite. We have two tubes of Teese that I haven't broken into yet. How would you describe the texture in comparison to the other vegan cheeses on the market (like Nacheez or Nacho Moms or one of the jarred sauces)? I'm happy with any vegan cheesy sauce, but David is very particular about textures and if things are too gooey. Do you think that Teese is gooier than the aforementioned ones? (I've never written "gooier" before. That must be one of the strangest looking words ever.)
Darn it. I mean "its" first foray...
Hmmmm. That's a tough one. I haven't tried Nacheez or any of the jarred nacho sauces, but I can tell you that once you heat the Teese up, it gets a little liquidy- it's not thick and gloppy. Once it heats in the oven, a little bit of oil separates from it which eerily reminded me of the way some real cheeses melt. Having not tried the other cheeses, I can't say for sure, but I was not at all struck by it's "gooiness." 🙂
woah woah.. clear the way for that swatch! it looks pretty!
i hearst messy food. i mean really, have you seen a hungry indian eating from a thali. Everything is everywhere!
i can totally get on this scramble filled gooey enchiladas!
One of my favorite things about Indian food is it's messiness. Your culture knows how to do it right! 🙂
Mmmm, cheezy goodness!
Your recipes are wonderful. I would love for you to share them with us at foodieportal.com. Foodieportal.com is a new food sharing site, we're no photography snobs, we're just foodies and we actually try hard to promote your pictures. At foodieportal.com all your food pictures will get accepted so I really hope you come and join us.
Gabby @ the veggie nook
I think this looks very pretty Kristy. Messy can be beautiful don't forget that 😉 Looks just awesome!!
You are so sweet- I can always count on you to find the beauty in everything. 🙂
Lindsay @ VeganYumminess
I love this! One of my favorite messy foods is chocolate or carob fondue with frozen cherries. How do you like the flavor of teese compared to other vegan cheeses? I've not tried teese in a long time, because I didn't really care of the first variety that I tried. Maybe it's improved in the last few years?
Thanks, Lindsay! I like Teese, especially the nacho flavor. I haven't tried the mozzarella and I thought the cheddar was okay, but I liked it better than daiya. I don't dislike daiya, not by a long shot, but when you have a lot of it, it starts to taste kind of weird.
This is such an amazing breakfast creation - I am totally inviting myself over for breakfast one of these days and can we pretty please have this! I don't know if this is considered messy but an overstuffed vegan Italian sub it always super messy...and I am a relatively "clean" eater, Justin on the other hand is sooooo messy!
Please, pretty please come over for breakfast! I will make this (and whatever else you want)- just come over!!! 🙂
Courtney @ The Fig Tree
Oh my goodness, this looks amazing. I love enchiladas. Messy food is usually the best! 🙂
Isn't it, though? 😉 Thanks, Courtney!
Sounds good! I am sharing this on Pinterest.
I just made the tofu scramble by itself for a quick/easy breakfast with a side of potato wedges and salsa. IT WAS AMAZING. My husband is dying to try the full shebang now! Thank you for a lovely flavorful recipe.