Tofu And Portabello Enchilados | Dinner
Updated: Apr 29
Turn up the heat by adding some fresh minced or canned chilies. If you’re addicted to vegan cheese, add a handful of grated cheese to the filling as well as on top.
1 block firm tofu, diced small 5 portobello mushrooms, chopped 1 onion, diced 3 cloves garlic, minced 2 tablespoons oil 2 teaspoons chili powder ½ cup sliced black olives 1 (15-ounce) can enchilada sauce 8–10 flour tortillas ½ cup vegan cheese (optional)
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 ⅓ cup enchilada sauce, and combine well. 4. Spread a thin layer of enchilada sauce in the bottom of a baking pan or casserole dish. 5. Place about ¼ cup of the tofu and mushrooms in each flour tortilla and roll, placing 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.