8 corn tortillas (this recipe actually made 12)
1, 19 ounce enchilada sauce (I used La Victoria)
vegetable oil (I used non-stick spray)
1 medium onion, diced
1 clove garlic, minced
1 tsp cumin
1 package (14 ounce) silken tofu
1 T nutritional yeast
salt and pepper
Optional toppings: sliced green onions, sliced black olives, avocado, vegan sour cream, vegan cheese, fresh cilantro.
In medium saucepan, heat the enchilada sauce over medium-low heat for 30 minutes.
Meanwhile, heat 1 T oil in frying pan on medium-high heat. Saute onion until soft, about 2 minutes. Add garlic and cumin and cook until fragrant, about 2 minutes.
Using a food processor or immersion blender, blend the onion mixture with the tofu and nutritional yeast. Season with salt and pepper.
Heat a few tsp of oil on medium heat, and once hot, dip the tortilla in the oil until it is soft. Drain it on a paper towel. (I just sprayed a skillet with non-stick spray.) Pour small amount of enchilada sauce into a pie plate. Dip the tortilla in the enchilada sauce and place on plate. Spoon small amount of tofu mixture onto the tortilla. Roll and place in 9x13 baking dish, seam side down. Repeat until all tortillas are filled. Pour remaining sauce on top of enchiladas and bake at 350 for 30 minutes.
Add optional toppings and serve. I topped with green onions, cilantro, vegan sour cream, avocado, and diced olives.
I served this over cooked greens (kale, spinach and shredded cabbage), with baked veggies and corn on the cob, as a side.
Very good...will definitely make these again!