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Enchiladas, Tofu (P)
Source: Tofufest website:
Serves: 10 to 12

1 dozen corn tortillas
1 14-oz. package firm tofu
1 6-to-8-oz. package mozzarella soy cheese
1 8-oz. can black olives, drained and chopped
1 8-oz. can jalapenos or green chilies, drained and chopped
2 bunches green onions, finely chopped
2 16-oz. cans enchilada sauce

Preheat oven to 350°F. Sauté both sides of the tortillas for 1 minute in olive oil and arrange six tortillas flat (side by side in a large casserole dish.)

Proceed to make tofu mixture by combining tofu, soy cheese, olives, green onions, and jalapenos or green chilies. Pour tofu mixture on top of tortillas. Pour 1 can of enchilada sauce evenly on top. Place remaining tortillas on top and pour other can of enchilada sauce on top covering evenly.

Bake at 350°F for approximately 25 minutes.

Poster's Notes:
Optional: Top with sliced avocados, soy sour cream and more green onions.

Posted by Judy Bart Kancigor

Nutritional Info Per Serving: N/A