1/2 block extra-firm tofu, drained and cut into strips
1 tsp. minced garlic
1 tsp. cumin
1/2 tsp. salt
1 tsp. chipotle adobo sauce (optional)
6 yellow corn tortillas
1/2 cup mild green salsa
1 Tbsp. vegan sour cream (optional)
1 Tbsp. vegan cheese (optional)
Heat the oil in a pan and add the sliced onions, tofu, garlic, cumin, and salt. If you’re using the chipotle adobo sauce, you want to add it now. Let it cook for 5 minutes, or until the tofu is slightly golden.
Warm your tortillas on a separate pan or in the microwave—that way, they’re easier to work with. Place a tortilla on a plate and fill with 3 tablespoonfuls of the tofu mixture. Roll the tortilla with the filling and repeat with the remaining tortillas.
Heat the green salsa and pour over the enchiladas. You can top these with vegan sour cream or vegan cheese! Enjoy!