Tofu & Wild Mushroom Enchiladas Recipe

Preparation and Assembly

1. 1

   Prepare the Filling

   In a large skillet, crumble the firm tofu and sauté over medium heat until lightly browned, about 5 minutes. Add the wild mushrooms and cook until softened, about 5 more minutes. Stir in the spinach and cook until wilted. Remove from heat and fold in the goat cheese until well combined.

2. 2

   Prepare the Mole Sauce

   If using a store-bought mole sauce, heat it in a saucepan over low heat. If making from scratch, combine mole ingredients in a blender and blend until smooth, then heat in a saucepan.

3. 3

   Assemble the Enchiladas

   Preheat the oven to 375°F (190°C). Take a corn tortilla, fill it with the tofu and mushroom mixture, roll it up, and place it seam-side down in a baking dish. Repeat with remaining tortillas.

4. 4

   Add the Mole Sauce

   Pour the mole sauce evenly over the assembled enchiladas in the baking dish.

5. 5

   Bake the Enchiladas

   Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, until heated through and slightly crispy on top.

6. 6

   Serve

   Let cool for a few minutes before serving. Garnish with fresh cilantro or additional goat cheese if desired.