Thank you, Jill, for submitting these...
1 package (1 1/2 ounces) enchilada sauce mix
1 6 oz. can tomato paste
1/2 onion, chopped
1/4 green pepper, chopped
8 ounces firm tofu, pressed and crumbled
5 corn tortillas
Preheat oven to 350 F.
Prepare enchilada sauce mix with tomato paste according to package directions.
Saute onion and peppers in a small amount of water until tender.
Add tofu and heat through.
Add 1/2 cup sauce to tofu mixture.
Place on tortillas, roll up and place in baking dish.
Cover with remaining sauce and bake 25 minutes until hot and bubbly.
Jill says: My husband somehow managed to leave every bit of tofu behind on his plate after this. But when I tried the recipe again using ground turkey breast in place of the tofu and topping the enchiladas with some Mexican Blend shredded cheese (we like the Kraft 2% milk, reduced fat variety) he ate them. He said they aren't as good as his recipe though. If I find his recipe (it's probably written on a scrap of paper and shoved in some box because that's how he "files" recipes) I'll send that one.
Cardine says: Sounds great! I think tofu is soooooo good! I will have to try this one.