This is another recipe that started off as a suggestion from an article on nutritionist’s favorite grab-n-go items at Trader Joe’s.
As the last recipe, 100% sure this doesn’t taste like TJ’s, but it’s good. Surprisingly good. I completely forgot that tofu makes a super easy and tasty scramble – but it does. And doesn’t stink like wet dog.
A note on this one: I loved it; DH did not. He gave it the good old college try, but made the ick face. Possibly at the black olives. I personally, if I were making this just for myself, would have doubled the olive amount. But I love black olives.
gluten-free, vegetarian, vegan
Vegan Tofu Enchiladas
1 block firm tofu, crumbled
1 small white onion, diced
3 cloves garlic, diced
1 bell pepper – any color – diced
2 tsp. neutral oil
1/4 c. black olives, diced
1 c. frozen corn kernels
1 tsp. ground cumin
1 Tbsp. smoky chipotle seasoning
Salt & pepper
6 small corn tortillas
1 jar of your favorite enchilada sauce
Preheat your oven to 400F/200C.
Sauté the garlic, onion and pepper in the neutral oil over medium heat until softened.
Add the crumbled tofu, black olives, frozen corn and spices. Sauté until the mixture looks cooked and is well combined.
Carefully wrap filling in corn tortillas, flipping seam side down so they hopefully don’t burst apart – my dish held 6 comfortably, and I had a little leftover innards, which I sprinkled down the side. I *also* had at least 2 that completely came apart, but that’s neither here nor there.
Coat your hopefully not-disaster in a nice concealing layer of enchilada sauce. I dumped the jar out and then kinda smoothed the sauce out as much as possible.
Bake 20 minutes or until your desired brownness is achieved.
Serves 2 for dinner + 1 for lunch