These enchiladas are super tasty and perfect for a weekend breakfast! Save yourself some time and assemble them the night before, saving the baking for the morning while the coffee is brewing!
1/2 onion, diced 1 potato, diced 1 tsp cumin 1 tsp turmeric 1/2 block tofu, crumbled 1 1/2 cup green salsa
1 can diced green chiles 4 whole wheat tortillas 2 cups water 2 avocados cashew cream limes cilantro, optional hot sauce, optional 1 cup cashews, raw & unsalted 1 clove garlic 1/3 cup nutritional yeast 3/4 cup water
COOK THE ONION & POTATO
In a deep pan on your stove, combine the diced onion and potato, 1 tsp of cumin and 1 cup of water and simmer about 10 minutes. Add in the crumbled tofu, 1 tsp of turmeric, 1/2 cup of green salsa, 1/2 a can of diced green chiles, and 1 more cup of water. Continue cooking about 20 minutes until the tofu has absorbed all of the liquid.
MIX THE GREEN SALSA AND CHILES
Mix 1 cup of green salsa and the rest of the can of green chiles together.
MAKE THE ENCHILADAS
Spread the tofu, onion, and potato mixture down the middle of each whole wheat tortilla and wrap up. Add to a casserole dish. Line up the tortillas and spread the green salsa and chile mixture over the top. Bake at 350 degrees for 45 minutes covered, then another 15 minutes uncovered.
MAKE THE CASHEW CREAM
While the enchiladas are baking, combine the cashews, garlic, nutritional yeast, and water and blend in your Vitamix, food processor or blender.
When the enchiladas are done cooking, top with avocado, a squeeze of a lime, cashew cream, and any cilantro and hot sauce to taste.