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Put tofu in blender or food processor, blend until smooth, and empty into bowl. Add the squeezed juice from half a lime. Add cilantro, garlic, and one handful of soy cheese. Season with salt and pepper.
Spread half the enchilada sauce on the bottom of a baking dish. Heat corn tortillas slightly in a pan. Fill each corn tortilla with about two tablespoons of filling, roll burrito-style, and place side-by-side in a baking dish. Cover with the rest of the sauce and the remainder of the cheese. Sauté onions and add to the top (optional). Sprinkle with garlic seasoning. Bake at 350 for 25 minutes.
Thanks, Stephanie Mayo San Juan Capistrano, California