Tofu and Vegetable Enchiladas with Red Chili Sauce

By kspurlock

Ingredients

• 1/2 package (7 oz) Tofu (firm or extra firm), drained
• 2 Tbs veg oil
• 1 tsp salt
• 1/2 Cup white mushrooms, thinly sliced
• 1/2 cup red onion, thinly sliced
• 1/2 cup fresh spinach, roughly chopped
• 8 corn tortillas
• 1 19 oz can enchilada sauce
• 1/4 white onion, thinly sliced
• Queso Fresco for garnish crumbled

Details

Servings 4

Preparation

Step 1

Remove excess water from tofu - crumble.

Cook mushrooms with 1 T veg oil in a large skillet until browned. Add red onion and cook until translucent. Add tofu and cook until browned. Add spinach and 1 tsp of salt. Stir until spinach wilts. Remove from heat, place tortillas and cook for 1 minute on each side.

Put 1/2 cup of mixture on tortilla and roll up to form the enchilada.

In large skiller over medium heat, saute white onion until brown using 1 T of veg oil.

Add enchilada sauce and salt to taste. Bring to boil.

Dip enchiladas into the hot sauce and place on a plate. Pour the remaining sauce over enchiladas and top with cheese. Serve hot.