Tofu and Portobello Enchiladas

Tofu and Portobello Enchiladas

Ingredients:
5 portobello mushrooms, chopped
1 onion, diced
3 cloves garlic, minced
2 tablespoons oil
2 teaspoons chili powder

Directions:
1⁄ cup sliced black olives
2
1 (15-ounce) can enchilada sauce, divided
8–10 flour tortillas
1⁄ cup vegan cheese (optional)
2
1. Preheat oven to 350°F.
2. In a large skillet, heat the tofu, mushrooms, onion, and garlic in oil until tofu is just
lightly sautéed, about 4–5 minutes. Add chili powder and heat for 1 more minute,
stirring to coat well.
3. Remove from heat and add black olives and 1⁄ cup enchilada sauce, and combine
3
well.
4. Spread a thin layer of enchilada sauce in the bottom of a baking pan or casserole
dish.
5. Place about 1⁄ cup of the tofu and mushrooms in each flour tortilla and roll, placing
4
snugly in the baking dish. Top with remaining enchilada sauce, coating the tops of each
tortilla well.
6. Sprinkle with vegan cheese if desired, and bake for 25–30 minutes.
VEGETABLE ENCHILADAS
Omit the mushrooms and grate a couple carrots and zucchinis to use in the filling instead. They’ll bake
quickly when grated, so no need to precook.
Portobello and Pepper Fajitas
Chopped seitan could take the place of the portobellos in these spicy
fajitas if you prefer, or look for vegan “steak” or “chicken” strips.
Serves 4