I was trying to think of a quick, easy recipe to make, and decided on tofu enchiladas.
I used this “Ten minute tofu enchilada recipe” as a guide: http://vegetarian.about.com/od/vegetarianmexicanrecipes/r/quicktofuench.htm
1 package firm tofu (pressed to dry)
1 bottle enchilada sauce (I used 12 oz bottle of Trader Joe’s enchilada sauce)
Shredded cheese (I used Trader Joe’s light Mexican blend)
1 zucchini, diced
1 can black beans, rinsed and drained
Salt, pepper, and red chili flakes, to taste
1 tablespoon olive oil
Preheat oven to 350 degrees. Cut the tofu into long strips, and sauté in olive oil with the diced zucchini. Sprinkle on some salt, pepper, and red chili flakes. Once the tofu is heated and lightly browned, pour into a large bowl. Pour 1/4 cup enchilada sauce over the tofu and stir it in, as well as 1/2 cup of the shredded cheese. Stir in some black beans (I didn’t measure). Spoon some of the tofu mixture onto each tortilla, and roll.
Spread 1/4 cup of the the enchilada sauce over bottom of a baking dish. Place the rolled tortillas in the baking dish, stacking them closely to each other. Pour the remaining enchilada sauce on top, and sprinkle on 1/2 cup of the shredded cheese. Bake 20-25 minutes.
Makes 4 enchiladas. There was some filling left over, so we had it on top of salad.