Vegetarian Tofu Enchiladas receta

Tofu provides protein while mushrooms provide texture and umami flavor in these easy enchiladas.

Prep time: 30 minutes

Cook time: 30 minutes

Makes: 8 pieces

Ingredients

2 Tablespoons vegetable oil
12 corn tortillas (5 to 6 inches)
2 ½ cups low-sodium tomato sauce or enchilada sauce (red or green)
2 packages (14 to 16 ounces each) extra-firm tofu
½ teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoons basil
1 teaspoon red pepper flakes (optional)
½ cup fortified nutritional yeast (see Notes)
½ cup sliced olives (any type)
½ cup sliced mushrooms (any type)

Directions

1. Wash hands with soap and water.
2. Rinse fresh vegetables under running water before preparing.
3. Preheat oven to 250 degrees F.
4. Lightly brush oil on each side of the tortillas and lay them on 2 large baking sheets. Bake for 10 minutes.
5. While the tortillas are baking, drain the tofu and place on a plate or tray. With a cloth or paper towels, press the tofu to remove extra liquid. Crumble tofu into a large bowl.
6. Remove tortillas from the oven and set aside. Turn oven to 350 degrees F.
7. Add salt, onion powder, garlic powder, basil, nutritional yeast and red pepper flakes, if desired, to the tofu. Mix well.
8. Spread ½ cup sauce on the bottom of an 8x11-inch baking dish. Layer 6 tortillas on top of the sauce. Spread ½ cup sauce over the tortillas.
9. Spoon ½ the tofu mixture over the tortillas. Pour ½ cup sauce over the tofu.
10. Make another layer of 6 tortillas. Spoon the remaining tofu on top. Pour the final ½ cup sauce over the tofu.
11. Top with sliced mushrooms and olives. Bake for about 30 minutes.
12. Let rest for 5 minutes before cutting and serving.