Tofu Enchiladas

Seriously! So good!

Here’s how:

First, gather your ingredients. You’ll need some corn tortillas, a can of enchilada sauce (I’m lazy, you could easily make your own, or substitute your favorite salsa… I was just craving that true tex-mex flavor), 1 block silken tofu, some corn/onions/mushrooms sautéed gently, and vegemite (yes, vegemite… fine or nutritional yeast flakes).

First, prepare the filling by blending/mashing the silken tofu with a spoonful (or two) of vegemite. If you want a thinner filling, add water…if not leave it thick. Carefully fold in the veggies. At this point you could jazz up the filling with any sort of seasoning, but I was going for the bland cheese enchilada flavor.

Next, heat the sauce you are using ‘til warm in a skillet. One at a time, heat a tortillas until soft in the microwave, then dip in sauce, put in baking dish, add filling, roll, and make sure the enchilada ends up seam side down. Continue this process until your baking dish is full (I made 8 generous enchiladas in an 8 x 8 baking dish). Top with warm sauce and bake.

You can also top with some finely diced calabacita or other winter squash, before adding the sauce.

Super yum!