Avocado and tofu enchiladas verde

Life has been happening and I've been slacking on my posts.  Hopefully I'll make up for my absence with this fabulous enchilada recipe.  I make this recipe with different fillings all the time.  Whatever I have on hand I combine for a filling and it's always a hit with the kids!  I happened to have avocados and tofu on hand when I documented this so here goes!
To make this recipe you'll need...
2 avocados
1 small onion
2 cloves garlic
1 lemon or lime
1 container of firm or extra firm tofu
At least 10 tortillas (I like whole wheat)
1 can of diced tomatoes (green chilis add flavor so I like to get the tomatoes with them)
1 jar of verde salsa
cumin, salt, and pepper
fresh cilantro
*optional shredded cheese (I used a cheddar/monterey jack blend but Daiya cheese would be great here too)

Preheat the oven at 325 degrees
Chop the onion and garlic and throw into a bowl!

Then slice open the avocados and scoop them into the bowl.

Slice open lemon or lime and squeeze the juice into the mixture. Mash all of the ingredients together.  If you don't have a masher just use a fork!

Now open can of tomatoes and pour into the bowl.  Season with salt, pepper, and cumin.  I like a good amount of cumin it adds a lot of flavor!

Now slice open the tofu and crumble the brick over the avocado mixture.

Chop cilantro and add to mixture.  Just use your judgement of how much to use!  I like a handful or two...

Now get out a 13 x 9 casserole dish and line up your tortillas.  Scoop a couple of heaping spoonfuls into the tortillas one by one and roll them up.  Then place them into the dish.

Put dish in oven and bake for 20 minutes.  Then remove from oven and pour jar of salsa over enchiladas.  Add cheese now too if you're going to be using it!

 

Put dish back in oven and bake for 10 more minutes!

Enjoy!

Like I said you can be creative with this recipe it's a great base!  Black beans and sweet potatoes are one of my other favorite fillings for this.  I like to serve it with some spanish rice or quinoa on the side.  It's really easy and delicious and a crowd pleaser as well.  Thanks to MarlaRed photography for photographing our cooking adventure!