This isn’t a very authentic Mexican recipe, as I’m pretty sure tofu isn’t used at all in traditional Mexican cuisine.
However, it is exceedingly tasty.
I modified Matt’s recipe a bit. I sauteed the onion in olive oil instead of just simmering it in the enchilada sauce. I also added red pepper and garlic. I didn’t have any salsa on hand, so I used fresh tomatoes instead. I omitted the olives (though next time, I would use them). To add more flavour, I scrambled the tofu instead of just crumbling it in straight from the package.
I used jarred enchilada sauce instead of a homemade one.
Matt’s Nacho cheeze sauce was great; because I couldn’t find pimentos or diced green chillies, I substituted a bit of red pepper simmered in water to replace those ingredients. I used twice the amount of nacho sauce for the enchiladas: 1 cup nacho sauce for half a recipe of enchiladas.
The package of organic flour tortillas I bought contained six tortillas, so I used all of them for half a recipe; this made enough for three servings.
The enchiladas were so delicious, I had to stop myself from having thirds (no hope for avoiding seconds).
A very successful result… thanks, Matt!