COLORFUL VEGAN TOFU AND VEGGIE ENCHILADA CASSEROLE

COLORFUL VEGAN TOFU AND VEGGIE ENCHILADA CASSEROLE image

Yield 6 large servings or 8 small servings

Number Of Ingredients 16

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1 water-packed block of firm or extra firm tofu, crumbled
1/4 cup of nutritional yeast
1 tsp of crushed garlic or 2-3 cloves crushed
1 tsp of salt
1-2 tsp hot sauce of your choice
2 big bunches of spinach, steamed and chopped
1 can of black beans rinsed and drained
1 cup of corn (fresh, frozen or canned)
1 red bell pepper diced
1/2 cup of diced green chiles (canned or roast, peel and dice fresh chiles)
1/4 cup of chopped cilantro
1 medium onion diced
1 tbsp olive oil
1 tsp of cumin
1 32 oz. can of red enchilada sauce
12-16 corn tortillas (depending on size)

Steps:

All measurements are approximate. If you prefer one veggie over another, feel free to increase/decrease the amounts used. Preheat your oven to 375 F Into a large bowl, add the crumbled tofu, nutritional yeast, garlic, salt and hot sauce. Mix well. Then add the chopped spinach, black beans, corn, red bell pepper,diced green chiles and cilantro to the tofu mixture. Saute the diced onion and cumin in olive oil over medium heat until translucent. Add the onion to the bowl of ingredients and mix well. Oil or spray a large baking dish. Spread about 1/2 cup of enchilada sauce in the bottom of the dish. Line the bottom of the dish with corn tortillas, slightly overlapping as you go. Spread the tofu and veggie mixture evenly over the tortillas and then cover the mixture with another layer of corn tortiallas. Pour the remaining enchilada sauce over the top. Garnish with sliced black olives if you'd like. Bake uncovered for 20-25 minutes. Serve with a nice green salad.