Follow these steps for perfect results
tomato sauce
water
onion
chopped
garlic cloves
minced
chili powder
ground cumin
oregano
cornstarch
dissolved in water
water
firm tofu
drained and mashed
onion
chopped
chili powder
cumin
garlic powder
black pepper
picante sauce
steamed spinach
tortillas
vegan sour cream
Preheat oven to 350 degrees Fahrenheit.
Prepare the sauce: In a small pot, combine tomato sauce, water, chopped onion, minced garlic, chili powder, ground cumin, and oregano.
Cover the pot and cook over low heat for 20 minutes.
Dissolve cornstarch in water.
Stir the cornstarch mixture into the sauce and cook until the sauce thickens.
Prepare the filling: In a bowl, mix together the mashed tofu, chopped onion, chili powder, cumin, garlic powder, black pepper, and picante sauce.
Steam the spinach.
Fill the tortillas: Place some steamed spinach in the middle of each tortilla.
Add 3 to 4 heaping teaspoons of the tofu mixture to each tortilla.
Roll up the tortillas.
Arrange the filled enchiladas in a baking dish.
Top with vegan sour cream and then cover with the prepared tomato sauce.
Bake in the preheated oven for 20-25 minutes.
Expert advice for the best results
Adjust the amount of chili powder to your spice preference.
Add other vegetables to the filling, such as bell peppers or corn.
Use your favorite type of vegan cheese instead of sour cream.
Everything you need to know before you start
15 minutes
The filling and sauce can be made ahead of time.
Serve hot, garnished with fresh cilantro or avocado slices.
Serve with a side of rice and beans.
Top with avocado slices and cilantro.
Pairs well with the spices.
Crisp and refreshing.
Discover the story behind this recipe
A popular dish in Mexican cuisine, often served during celebrations.
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