Acorn Squash & Black Bean Tofu Enchiladas

When I go to a restaurant, I like ordering things I don't cook for myself. Like mole sauce (mol-AY, not underground rodent), lasagna, injera bread, and enchiladas -- until today. Perhaps exquisite enchiladas take years of practice, but very good enchiladas take none. Like other recipes whose last step is to cover the whole mess in cheese, this is hard to mess up.

First, the TL;DR version. You're going to:

Roast the squash and the tofu.
Make the sauce.
Warm the tortillas.
Assemble the enchiladas in a casserole dish.
Sprinkle with cheese.
Bake.

Ingredients

For the enchiladas:

1 medium acorn squash
16 oz (2 packs) Midnight Moonrise Black Bean Tofu
3 tbsp oil - we like avocado oil
8-10 corn tortillas - we use El Milagro here in Chi!

For the enchilada sauce:

6 medium-large tomatoes
1 red onion
1 jalapeño
2 cloves garlic
1 tbsp extra-virgin olive oil
1 tsp chili powder
1 tsp cumin
1 tsp coriander powder
½ tsp smoked paprika
Salt and pepper to taste
½ cup aquafaba or vegetable broth or water

For garnish (optional):

Fresh cilantro
Chopped green onion
Sliced avocado
Vegan or dairy cheese
Lime wedges

Instructions:

Roast the Acorn Squash:

Preheat the oven to 375°F
De-seed the squash and cut into wedges (If you’ve been peeling winter squash your whole life, it may be time to reconsider. We don’t trust Martha on everything, but we’re with her on this!)
Brush the squash wedges with avocado oil, salt, and black pepper. Spread out on a baking sheet in a single layer.
Roast for 25-30 minutes until tender and lightly browned. Check and turn them after 15 minutes.

Roast the Black Bean Tofu:

Cut tofu into cubes and lay out on a sheet pan.
Drizzle 2 tablespoons of oil over the top, then flip the tofu a few times with the spatula to coat entirely with oil.
Let sizzle for 5-6 mins, until the bottom of the tofu is visibly starting to crisp, then flip with a sharp-edged spatula (something like a stainless steel fish spatula works best).
Cook for another 5-6 mins, then remove tofus from the skillet.

Make the Enchilada Sauce:

In a saucepan (use the same saucepan!), heat 1 tbsp of EVOO over medium heat. Add diced onion and cook until soft (3-4 mins).
Add minced garlic, chili powder, cumin, coriander, and smoked paprika, stirring for 1 minute until nicely fragrant.
Stir in the diced tomatoes and aquafaba, bringing the sauce to a simmer. Let it cook for 10 minutes, stirring occasionally.
Add salt and pepper to taste.

Assemble the Enchiladas:

The oven should still be at 375°F.
Lightly grease a 9x13-inch baking dish with EVOO.
Spread a thin layer of enchilada sauce over the bottom of the dish.
Warm the corn tortillas by lightly toasting them in a dry skillet or microwaving them for 30 seconds, so they are pliable and don’t crack.
Add 1-2 squash wedges and a black bean tofu finger to one tortilla. Roll it up and place seam-side down in the baking dish. Repeat with the remaining tortillas.
Pour the remaining enchilada sauce over the top, making sure all the enchiladas are covered.
Add extra roasted squash and black bean tofu to the top.
Sprinkle with cheese (optional).