Tofu Enchiladas

Tofu Enchiladas Recipe
Easiness: ***
Greenness: vegetarian (can be made vegan by omitting cheese or using vegan cheese)

1 lg. yellow onion, chopped
2 stalks of green onion, sliced into rings (use both the onion part and the green part)
1/4 c. oil
1 portion tofu
Pepper to taste
Salt (optional)
1 tbsp. chili powder
1 tsp. cumin
1 can black olives, sliced
4 yellow corn tortillas (increase the number if you want more enchiladas!)
1 c. Cheddar cheese, grated
1 can enchilada sauce (or you can make your own by combining 1 can crushed tomatoes, tomato sauce, chili powder, cumin, salt, pepper, garlic, onion)

Slice tofu into 1/2″ slices. Fry in a pan with a small amount of oil until lightly browned. Add salt and pepper, chili powder. Remove from heat, slice into cubes and set aside.

Add oil to a pan and cook the onions (use the onion part of the green onion not the chive part) until onions are translucent. Combine with the onions and sprinkle with the olives. This will complete the enchilada filling.

Cook the tortillas slightly in a pan in order to soften them and make them easier to work with. Fill tortillas with the tofu mixture and roll them up. Place them side by side (it’s okay if they touch) in a greased 9 x 13 inch pan. Cover them in enchilada sauce and sprinkle them with cheese then the green onion stems (chives). Heat at 350 degrees in the oven for 30-40 minutes until golden and slightly crispy at the edges. Devour!


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