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1
Preheat oven to 400 degrees F.
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2
Place half of the tofu in a food processor. Coarsely crumble the other half into a bowl and set aside.
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3
To the food processor, add the neufchatel, garlic, chili powder, and salt. Buzz until smooth, Pausing several times to scrape down the side of the work bowl.
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4
Add the onion and pulse-chop and few times.
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5
Add the broccoli and pulse-chop a couple of times more. The mixture should be smooth with chunks of onion and broccoli.
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6
Combine the mixture with the crumbled tofu, and stir well to combine. (Now is the time to rinse out the food processor and mix up one of the sauces, which is very quick).
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7
Spray a 10 by 13 inch baking dish with cooking sparay. Place the filling and a stack of tortillas nearby.
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8
Heat a nonstick skillet, or one that has been sprayed with cooking spray, over medium heat. Place a tortilla in the pan and warm just enough to soften it, about 45 seconds. Flip and warm the other side. Pull it out of the skillet and warm another tortilla.
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9
As the second tortilla heats, slap about 1/6 of the filling down the middle of the first warm tortilla, roll it, and place, seam-side down, in the prepared baking dish. Flip your in-skillet tortilla, and repeat the whole process. Keep going until all of the enchiladas are filled and the dish is full.
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10
Pour your sauce of choice over the enchiladas. Cover with waxed paper, then with foil, and bake until hot, 15 to 20 minutes.
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11
Remove the foil and waxed paper and sprinkle the top with the optional cheese. Raise the oven temperature to 450 degrees F and bake until the cheese is melted and bubbly, 5 to 10 minutes. Serve hot.
