For the enchilada sauce, you can purchase store bought or make your own using my recipe. I cut the recipe in half for this dish, but if you want to make the full batch, you can store it in the fridge for a couple of weeks and use it for another meal. For my avocado emulsion I used: 1/2 large avocado, 1 cup water, 2 tbsp vegan sour cream, a handful of cilantro leaves, the juice from a 1/2 lemon or lime, and salt and pepper to taste--then blended until creamy.
And now for the filling...the best part! I used everything that I love in an omelet or burrito. I pan roasted baby fingerling potatoes, and sauteed red bell pepper, onion and garlic. I also sauteed one link of Artisan Tofurky Andouille Sausages (had this in my fridge and wanted to use it up), but sauteed cremini mushrooms would of been my first choice. I then added fresh spinach, salt and pepper to the mix and cooked until just wilted.
To assemble, I unwrapped the tofu skin. Depending on the size you may need to cut the tofu skin, but since they are rather thin I like to leave them big so that when I stuff, roll and wrap, I get double the coverage. I placed a layer of shredded Daiya Havarti Style Wedge on the bottom, followed by shredded tofu mixed with turmeric and black salt, followed by the potato/veggie mixture, topped with more cheese and wrapped it up like a burrito. I then added a little olive oil to a saute pan and browned on both sides before placing in a 350 degree oven for about 5 minutes just to make sure that it heated all the way through and golden brown.
Remove from the oven and top with enchilada sauce, avocado emulsion, cilantro and finely sliced green onion. Perfect for breakfast, lunch or dinner...I could eat these every day stuffed with a different combination of ingredients and sauces! For my next one I'm going to stuff with a stir-fry mixture of fresh veggies, grilled teriyaki tofu and serve with Asian dipping sauces! YUM!