Vegan Breakfast Enchiladas

Step 1

Bring 4 cups of water to a boil. While this is happening, place the cashews in a bowl large enough to hold the cashews plus enough water to cover them by 1 inch. Remove the tofu from the package and place on a plate lined with some paper towels, don't worry about pressing.

Step 2

When the water has come to a boil, pour enough over the cashews to cover by 1 inch, then set the soaking cashews and remaining water aside.

Step 3

In a large skillet, heat 1 tbsp oil over medium heat. Add your onions and cook until translucent, about 3-5 minutes. Add the garlic and cook a minute longer. Add the tofu and use your spatula to break it up into chunks. It will release more liquid, allow about half to evaporate before adding the black beans, salsa, and spices.

Step 4

Stir frequently and cook until most of the tofu water has evaporated. Then stir in 1/4 cup cilantro. Turn off the heat.

Step 5

Preheat your oven to 350 F, and lightly oil an 11x13" casserole dish.

Step 6

Soften the tortillas by heating them in a lightly oiled (clean) skillet set over medium high heat. This will take about 5 seconds per side. Keep the warmed tortillas wrapped in a clean dish towel.

Step 7

Assemble the enchilada casserole by rolling about 1/4 cup of the filling into each tortilla and then placing the tortilla seam side down in the baking dish. Once all the tortillas have been rolled, top with the enchilada sauce and bake for 20 minutes.

Step 8

While the enchiladas are baking, drain the soaking cashews and place into a blender with the avocado, nutritional yeast, lim juice, salt, pepper, cumin, garlic, and hot water.

Step 9

Blend until smooth. Adjust seasonings to taste, add more water for a thinner consistency.

Step 10

If making in advance, refrigerate until needed.

Step 11

Remove the enchiladas from the oven once they have finished baking and are warmed through. Drizzle the sauce over the baked enchiladas, top with additional fresh cilantro if desired, and serve warm.