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1
Drizzle some vegetable oil in the bottom of a pan and add the diced potatoes and salt (I just guess on the amount of salt) until soft enough to eat.
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2
If the potatoes start sticking, add water to loosen them off the pan.
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3
Meanwhile, saute the tofu in 1 tbs vegetable oil until firm.
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4
Add the red onion, serrano, garlic, and saute an additional 3-5 minutes.
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5
Add the spinach and salsa, stir lightly until the spinach is wilted.
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6
Don't forget salt to taste.
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7
Warm the corn tortillas so that they are soft enough to roll (I use the microwave).
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8
Grease the bottom of a brownie/cake pan and spread a small layer of the tomatillo salsa on the bottom.
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9
For each enchilada, take a scoop of potatoes and a scoop of the tofu mixture and place in the middle of a tortilla.
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10
Roll up, and put each one in the pan side by side.
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11
Top with the remaining tomatillo salsa, and sprinkle with vegan cheese (I use daiya!).
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12
If no vegan cheese, then sprinkle with the nutritional yeast instead.
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13
Bake at 350 for about 20 minutes, until the sauce is looking a little dryer and the edges of the tortillas are crispy.
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14
* This recipe is very flexible.
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15
You could put some black beans in with the enchiladas, saute more vegetables in with the tofu, omit the potatoes, etc.
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16
Whatever you like!
