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All measurements are approximate. If you prefer one veggie over another, feel free to increase/decrease the amounts used. Preheat your oven to 375 F Into a large bowl, add the crumbled tofu, nutritional yeast, garlic, salt and hot sauce. Mix well. Then add the chopped spinach, black beans, corn, red bell pepper,diced green chiles and cilantro to the tofu mixture. Saute the diced onion and cumin in olive oil over medium heat until translucent. Add the onion to the bowl of ingredients and mix well. Oil or spray a large baking dish. Spread about 1/2 cup of enchilada sauce in the bottom of the dish. Line the bottom of the dish with corn tortillas, slightly overlapping as you go. Spread the tofu and veggie mixture evenly over the tortillas and then cover the mixture with another layer of corn tortiallas. Pour the remaining enchilada sauce over the top. Garnish with sliced black olives if you'd like. Bake uncovered for 20-25 minutes. Serve with a nice green salad.
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Japanese cooking made vegan — ramen, curry, donburi, izakaya
Press excess water from tofu — crispy frying, better marinating
Tofu technique — pressing, frying, braising, silken applications
Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Japanese cooking made vegan — ramen, curry, donburi, izakaya
Press excess water from tofu — crispy frying, better marinating
Tofu technique — pressing, frying, braising, silken applications
Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes