Name: Tofu Enchiladas
Ingredients: 2 pk Mori-Nu Silken Firm Tofu; drained (10.5 oz each); 2 c Nutritional yeast "cheese" sauce; 1/4 c Cilantro; chopped; 1/4 c Onion; minced; 1/2 ts Chili powder; 20 oz Enchilada sauce; 6 6-inch corn tortillas; 2 tb Green onion; chopped; 2 md Tomatoes; chopped; 1 1/2 c Corn, frozen or canned

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy	Vegetarian	Vegetarian, Vegan, Main dish, Tex-mex	6	Servings

INGREDIENTS

2	pk	Mori-Nu Silken Firm Tofu; drained (10.5 oz each)
2	c	Nutritional yeast "cheese" sauce
1/4	c	Cilantro; chopped
1/4	c	Onion; minced
1/2	ts	Chili powder
20	oz	Enchilada sauce
6		6-inch corn tortillas
2	tb	Green onion; chopped
2	md	Tomatoes; chopped
1 1/2	c	Corn, frozen or canned

INSTRUCTIONS

In a medium bowl, combine tofu, "cheese" sauce, cilantro, onion, corn and
chili powder.
Heat enchilada sauce. Dip each tortilla quickly into the heated sauce and
place it on aflat surface; top with approximately 1/2 cup tofu mixture and
roll tightly. Place seam side down in an 8-inch square shallow baking dish.
Pour remaining sauce over enchiladas.
Bake 20-25 minutes in a preheated 350-degree oven.
Garnish with tomatoes and green onions. Serve HOT.
Makes 6 enchiladas.
From DEEANNE's recipe files
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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