I don't know what the deal is with my camera...this picture looks right out of a low budget movie.
Blue enchiladas with avacado and tofu topped with a creamy tomato sauce.
The shells came from Whole Foods and they were pretty cheap. I fried them up for five seconds or less and stuffed them with the following muxture....
I brick of firm tofu scrambled with Earth Balance, juice from one lime, smoked paprika, cumin, garlig, sea salt and ceyenne pepper.
I mixed it with four smashed avacados and sea salt.
The sauce is 8 oz. of organic tomato sauce from a can combined with 2 oz. of Tofutti Better than Cream Cheese. This is also seasoned with garlic, ceyenne, cumin, smoked paprika and white pepper.
This recipe makes 12 enchiladas. I lay six down in a baking dish and top with half of the sauce. Then make another layer with the remaining six. Bake [covered] at 350 degrees for 20-22 minutes.