1 20 oz package firm or extra-firm tofu, water squeezed out (really well!)
1/4 cup salsa (jarred with no added sugar or homemade)
4 cups raw spinach (or 2 cups frozen spinach, thawed, with excess water squeezed out)
3 tablespoons cilantro, more for garnish
For the enchiladas:
1/2 cup salsa verde or regular salsa (jarred or homemade)
1/2 cup Mexican blend cheese (or Monterey jack), divided
4–6 high fiber, whole wheat tortillas
Tofu taco “meat” (above)
Instructions
For the tofu taco meat:
Over medium-high heat, sauté oil, garlic, and onions in a large skillet. Once fragrant, add bell pepper and spices, and continue to sauté until vegetables are soft.
Crumble tofu into the skillet, add salsa, and cook until gently browned, stirring occasionally for about 10 minutes. Add the spinach and allow to wilt. You may want to cook the tofu taco meat over high heat to get the edges to brown. Taste, and adjust spices as desired (I liked to add red chili flakes for more heat!).
Remove from heat and add cilantro.
For the enchiladas:
Preheat oven to 350°F.
To assemble enchiladas, evenly spread 1/4 cup salsa verde onto the bottom of a 9 x 13 inch baking dish. Set aside.
In a medium bowl, combine your tofu taco “meat” with half of the cheese (if desired). A vegan, cheese-free version is just as delicious, so feel free to omit the cheese!
To assemble enchiladas, place about 1/2 cup of taco meat in the center of each tortilla. Roll up like a burrito and place seam-side down in the pan. You may hold your tortillas together with toothpicks, if needed.
Top the tortillas with another 1/4-1/2 cup salsa verde or regular salsa and top with the remaining cheese, if desired.
Cover the dish with tin foil and bake for 20 minutes. Uncover the dish and broil for 3-5 minutes, until cheese is fully melted. Garnish with additional cilantro and serve immediately!