Breakfast Enchiladas (v, gf)
Welcome back friends!
Gosh I feel like I haven’t posed a new recipe in a while! I’m happy to be back and ready to show you guys this one that came to my mind one morning when I really just wanted some breakfast but also something saucy and cheezy and indulgent. VEGAN BREAKFAST ENCHILADAS it is!!
These are packed with tofu scramble and soyrizo (soy chorizo) and WOW it is so yummy.
Ingredients:
16 oz block of firm tofu (drained)
12 oz soyrizo (soy chorizo)
2 tbs nutritional yeast
1/4 tsp turmeric
1/2 c bell pepper
1/2 c white onion
1 tsp garlic
12 tortillas (I used gf Siete Cassava Flour Tortillas)
1 c vegan cheese (I used Follow Your Heart Cheddar)
16 oz enchilada sauce
Directions:
Preheat oven to 350
Start by heating 1 tbs oil in a non-stick pan on medium heat, then start dicing up your onion and bell pepper. Once diced put into pan.
While the onion and bell pepper cooks open up your soy chorizo and add it to your pan as well. Cook your chorizo for 10 minutes until it starts browning a bit.
Next, add in your firm tofu. I like to use my hands and break it up as I add it in the pan. You can also break it up in a separate bowl with a fork if you prefer. Once tofu is in the pan add your seasonings: nutritional yeast, turmeric, garlic, salt and pepper if it needs it.
Mix and cook until tofu starts to slightly brown.
Once your mixture is cooked garb your tortillas and start wrapping. Heat tortilla if you are using siete tortillas, if you are using a pre-made tortilla go ahead and add your filling to the middle of the tortilla and roll into individual enchiladas. Place each one into a baking dish (I used a 12x9 dish) depending on the size of the tortillas you use you can switch the size of the dish.
Once all your tortillas and filling is used and all enchiladas are in your dish add on your sauce. Pour over the whole dish and then add your vegan cheese to coat the top. Place your dish into the oven and bake for 20 minute until bubbly and cheese is melted.
ENJOY!!
