It’s another holiday. That means you need some good recipes right? Or at least a remake for a recipe? That’s what this is, because I have done a lot of enchilada recipes … pretty much because I love corn tortilla goodness. This recipe takes all my favorite flavors of Pad Thai, which coincidentally I have done a lot here also, and bakes that into a corn tortilla lasagna. Why yes, you can have vegan and gluten-free and clean eating Pad Thai Enchilada Lasagna.
Mmm, who doesn’t love Pad Thai? Well, I love it and have made it many, many (too many?) times on here and I figured why not do it again – but wrap that peanuty goodness up in some tortillas! No cheese needed here, this sauce is made creamy by – wait for it – silken tofu! Again – I have used tofu many, many times to make not-so-healthy soups souper (yes, pun intended) healthy! It’s perfect – and the perfect option for people who think they don’t like tofu. They don’t know it’s there! Silken tofu adds extra protein to a dish, and helps add extra oomph to a sauce. I happen to love using tofu in different ways, and I hope you do too! Also, since this is my Cinco de Mayo contribution I decided to spice this baby up with some jalapeno! I didn’t seed the pepper this time and yep – the sauce has the perfect bit to it. And even better than rolling the tortillas? Lasagna! Mmm, this is gonna be good!
Start by roasting the garlic – cut the top off the bulb then place in middle of parchment paper and sprinkle a little olive oil and black pepper over bulb. Bake at 375 degrees for 40 minutes. While garlic is roasting slice all veggies thinly then start sauteing in batches. I use the term “saute” loosely; I poured a little veg broth into the saute pan then added a small portion of veggies and just started sweating them. I didn’t want the veggies to be mush, just took the hardness out of the veg then I spooned out the done ones into a bowl and added more. I just continued doing this until all veggies were done and in a large bowl. While the veg was doing its thing I drained the liquid from the tofu and dumped the tofu into the blender then added the rest of the sauce ingredients. Once the garlic was done I carefully squeezed the cloves into the blender – it’s hot, and yes your fingertips will get toasty. Blend until liquid. Start the lasagna process by pouring some sauce on the bottom of the pan then layer tortillas, veg, chicken, sauce, repeat until everything is layered. Bake at 375 degrees for 40 minutes. Enjoy!
1/2 C Smuckers Natural Peanut Butter
1 Bulb Roasted Garlic
1 Nasoya Silken Tofu, drained
1 Jalapeno, chopped
1/4 C San-J Gluten-Free Low Sodium Tamari
3 Tbsp Rice Wine Vinegar
1 Tbsp Ginger
1 Tsp Black Pepper
2 Limes, juiced
3/4 C Veg Broth
Mission Foods Corn Tortillas
1 Pkg Beyond Meat Lightly Seasoned Chicken
2 Medium Onion, sliced
1 Green Pepper, sliced
7 Carrots, sliced
7 Smallish Zucchini, sliced
16 oz Baby Bella Mushrooms, sliced
2 Bags Frozen Broccoli and Cauliflower, defrosted
1. Roast garlic at 375 degrees for 40 minutes.
2. Slice all veggies thinly then saute/sweat veggies in batches in a large pan with veg broth.
3. Once veggies in the pan are slightly cooked spoon into a bowl then add more veggies and broth if needed. Continue until all veggies are done.
4. Drain tofu then dump in blender with rest of ingredients. Once garlic is done carefully squeeze into blender. Blend until liquid and everything is combined.
5. Defrost chicken then slice into small pieces.
6. Once veggies are done start making lasagna.
7. Pour sauce on bottom of pan then layer with tortillas, veg, chicken. and sauce until the last layer is tortillas and sauce.
8. Bake at 375 degrees for 40 minutes.