For the filling:
1 small onion, diced
3 cloves garlic
1 tsp. butter or oil
½ tsp. salt
1 tsp. (scant) cumin
¼ cup soy sauce
1 block firm tofu
For the sauce:
1 small can green chili salsa
1 can (15 ounces) tomato sauce
For the tortillas:
8 corn tortillas, more or less
Oil for frying tortillas (about ⅛ cup total)
Cheddar cheese, shredded
Preheat the oven to 350°.
To make the filling: In a large frying pan, sauté the onion and garlic in butter or oil. Season with the salt, cumin, and soy sauce. Add a diced or slightly mashed brick of tofu. Heat through a few minutes but don’t overcook.
To make the sauce: In a medium saucepan, mix together and heat the green chili salsa and tomato sauce.
Preparing the enchiladas: Fry the tortillas in oil, but don’t make them hard—they must be limp in order to roll. Fill each tortilla with some of the tofu mixture and place seam-side down in a baking dish. Pour the salsa mixture over the enchiladas and top with the cheese.
Bake just until the cheese is melted and bubbly and the enchiladas are heated thoroughly.
Serves 6.