Preparation Method
- Preheat your oven to 375°F (190°C).
- Press the tofu to remove excess water, then crumble it into a bowl.
- In a large skillet, sauté the diced onion, green bell peppers, and zucchini over medium heat until they are tender.
- Add the crumbled tofu to the skillet and cook for another 5 minutes.
- Stir in the chili powder, cumin, and garlic powder, mixing well.
- Pour in half of the enchilada sauce and stir to combine.
- Warm the gluten-free tortillas in the microwave or on a skillet to make them pliable.
- Spoon the tofu and vegetable mixture into each tortilla, then roll them up and place them seam-side down in a baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas.
- If using, sprinkle vegan cheese on top.
- Bake in the preheated oven for 20-25 minutes, or until the sauce is bubbly and the cheese is melted.
- Serve hot and enjoy!
* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.