Tofu and Veggie Enchiladas

This recipe is awesome!

Contents:

Organic tofu, pressed

Olive oil

Salt to taste

Mushrooms

Red onion

White onion

Spinach

Tortillas

Can/bottle of enchilada sauce

Cheese replacer (I used Daiya)

First, press your tofu. I don't have a fancy press, but something heavy will do. I use steel cut oats.

White onion, sliced.

Mushrooms.

Sliced.

Red onion.

Sliced.

Spinach.

Chopped.

In a large pan, brown mushrooms w/ about 1 tbsp of olive oil.

Add red onions and cook until translucent.

Meanwhile, crumble the tofu.

and..

Add the tofu to the pan.

In a sauce pan, brown the white onion in about 1 tbsp of olive oil.

Then add the enchilada sauce, a dash of salt, and bring to a boil.

Brown the tofu.

Add the spinach to the pan. Cook until it wilts.

Tortillas. Preheat oven to 350 degrees.

Add vegetable/tofu mixture, some sauce, and some daiya cheese.

My sister is visiting and she wanted to take some photos! So, she caught me in the act.

Fill all of the tortillas and roll them.

Cover with sauce and sprinkle cheese over.

Bake for 5-7 minutes (or until the cheese melts).

Voila! YUMMMM.