Tofu Enchiladas

Our vegetarian week continues with Tofu Enchiladas. This recipe was from my friend Joanne (Hi, Jo!) who I think got it from our friend Kate. If you didn't know there was tofu in it, you'd really have no idea. I was pretty skeptical the first time she made it for me, but it's awesome. Even if you don't like tofu, give it a go.

(Jane, here's the recipe you've been waiting for!)

Tofu Enchiladas
1 package firm tofu
2/3 cup plain yogurt
1/2 tsp tumeric
1/4 tsp paprika
1 cup sliced mushrooms
3-4 green onions
1 cup sliced olives
1 can drained black beans
2 cups grated cheddar cheese
Mexican seasoning
12 corn tortillas
2 cans mild enchilada sauce
1 cup grated cheddar cheese

Mix together first 10 ingredients. Divide filling between tortillas, following diections for rolling on can. Top with 1 cup grated cheese and bake at 350 for 30 minutes.

*****

Okay, I don't use tumeric in mine because I never have it on hand and have stopped buying spices that I only use in one recipe. I also forgot paprika and Mexican seasoning this time. We don't like corn tortillas, so I used flour this time and liked it a lot better, but use what you like. I had enough filling for seven burrito size flour tortillas. I placed the rolled tortillas seam-side down in a 9x13 pan and then poured one big can of enchilada sauce over the top of all of them, then topped with cheese.