Tofu chorizo enchiladas

steps10tap a number when it is done

1. 1Oven to 200 °C fan. Tear the tofu into rough, uneven pieces by hand — no knife, the ragged edges crisp better. Tearing first matters: a whole block traps water in the middle, torn pieces give it an exit.450 gblock tofu, medium-firm, water-packed (SoYum 450 g)
2. 2Dry it: spread the pieces in a single layer on a tea towel, fold over, press down with flat palms. Repeat on a dry patch if still wet. Do not twist or wring — that turns it to paste. Smaller crumbs breaking off is fine, they crisp hardest.
3. 3Blend the tinned tomatoes, half the salsa, and half the borlotti with their tin liquid until smooth. The beans give the sauce body so it clings to the tortillas instead of running off.400 gtinned chopped tomatoes150 gjarred medium salsa (El Tequito), about half the jar1tin of borlotti beans, half blended into the sauce with its liquid, half into the filling1tin of kidney beans, drained and rinsed12mini tortillas
4. 4Simmer the sauce gently in the stainless pan for 10 minutes to lose the tinny edge. Taste: it will want salt and something sweet, since tinned tomato plus a vinegary salsa lands sharp. A spoon of taco seasoning or a pinch of sugar pulls it back.1taco seasoning sachetsalt
5. 5Non-stick pan hot with oil. If using chorizo, render the chopped slices first and leave the fat in. Tofu in, spread it out, then leave it alone 3–4 minutes before touching it. Stir, brown again, 8–10 minutes total.chorizo slices, chopped (optional)oil for frying
6. 6Add the taco seasoning, smoked paprika, cumin, oregano, chilli and tomato paste, 1 minute.1 tbsptomato paste2 tspsmoked paprika1 tspground cumin1 tspdried oreganochilli flakes or a dried chilli
7. 7Add the kidney beans, the rest of the borlotti, and a couple of ladles of sauce. Cook down 5 minutes, smashing about a quarter of the beans against the side of the pan. It should hold a shape when pushed with the spoon — a wet filling steams the tortilla from the inside.
8. 8Warm the tortillas: 30 seconds in the microwave under a damp tea towel, or a few seconds each in a dry pan. Cold ones crack down the middle and unroll in the dish.
9. 9Thin layer of sauce in the 20×20 glass dish. Roll each tortilla tight around the filling, seam down, packed side by side. Hold back a cup of sauce in a jar for reheating later, pour the rest over, cheese on top.150 ggrated cheese
10. 1020 minutes in the oven, then rest 10 minutes before cutting. Straight out it slides apart; ten minutes and it holds a square.