Vegan Enchiladas Verdes

🧂 Ingredients

• 6 large burrito sized tortillas (or 12 small corn tortillas)
• 3 cups vegan cheese
• 1 tsp olive oil
• 6 tomatillos

  peeled
• 1 onion

  peeled and halved
• 3 cloves garlic

  peeled
• 1 jalapeno

  halved
• 1 cup water
• ½ bunch cilantro
• 1 tsp cornstarch
• 1 pinch salt
• 1 pack extra firm tofu

  drained and crumbled
• 1 cup frozen corn
• ½ tsp salt
• ½ tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp chili powder
• 1 tbsp olive oil
• vegan sour cream
• cilantro

  chopped
• jalapenos

  chopped
• lime

  wedges

Instructions

• 1 Roast onions, garlic, jalapeño and tomatillos on a sheet pan at 400 degrees for
  20 mins.
• 2 Put roasted onion, garlic, jalapeño and tomatillos in a blender with water,
  cilantro, cornstarch and salt.
• 3 Blend until smooth. Reserve for assembly
• 4 Heat oil in a large, deep sauté pan.
• 5 Add tofu and spices and cook for 5-7 minutes until browning.
• 6 Add corn and cook 3-4 more minutes.
• 7 Heat the tortillas for 2 minutes on each side with a little oil to “seal” them
  so they don’t disintegrate from the sauce.
• 8 Spray a casserole pan with olive oil then roll each warmed tortilla with vegan
  cheese and tofu filling.
• 9 Top with the salsa verde you made, more vegan cheese and tin foil. Bake at 400
  for 30 minutes.

Nutrition Info