Ingredients:

  • 1 block firm pressed tofu
  • 1 large or 2 small cans sliced olives
  • 1 (28 oz) can green enchilada sauce (La Victoria) or red enchilada sauce
  • 1 medium yellow onion, chopped
  • 3 stalks green onion, chopped
  • 4 tablespoons salsa
  • 1/2 tablespoon chili powder (cayenne)
  • 1/2 tablespoon fresh garlic, minced
  • 1/2 tablespoon cumin
  • 1/2 tablespoon oregano
  • 1/2 teaspoon fresh cilantro, finely chopped
  • Salt and pepper to taste
  • 1 bag vegan Mexican blend cheese
  • Corn tortillas
  • Oil for frying
  • 9” x 11” baking dish

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, mix together the tofu, yellow onion, green onions, salsa, chili powder, garlic, cumin, oregano, cilantro, salt, and pepper until well combined.
  3. Warm the enchilada sauce in a saucepan over medium heat until it’s warm.
  4. Pour enough of the warm enchilada sauce into the bottom of the baking dish to cover it.
  5. In a separate pan, warm each corn tortilla in oil for about 30 seconds.
  6. Place a portion of the tofu mixture onto each tortilla, roll them up, and place them seam side down in the baking dish.
  7. Sprinkle any remaining cheese and olives over the top of the enchiladas.
  8. Cover the baking dish with foil and bake in the preheated oven for 45 minutes.
  9. Once done, serve the enchiladas hot and enjoy!

Makes approximately 12-14 enchiladas.