| 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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