3 TBS. oil.
1 cup sour cream.
1/2 cup diced onion.
1 cup grated cheese.
1/2 cup chopped green onion.
12 corn tortillas.
2 cups SURATA Firm Tofu,cubed.
1 TBS Cilantro, chopped.
1/2 tsp salt.
2 cups green salsa; 1/2 tsp. cumin;1 cup corn, fresh or frozen; 1/2 tsp garlic granules; 4oz can diced green chili
1 TBS brewers yeast


Drain, rinse, and press SURATA Tofu to extract excess water. Cube into 1/2 “ cubes.

Preheat oven to 350’. Heat 1 TBS oil in a skillet and saute green and yellow onions until tender. Place in a large bowl.
Reheat skillet and add 2 TBS oil. Add cubed tofu and cook til lightly browned, stirring occasionally. Turn off heat, and add seasonings and yeast to tofu. Place in the bowl with the cooked onions.

Add one cup drained corn and green chili to tofu mixture and set aside.

In another bowl, mix together 1 cup sour cream and 2 cups green salsa. Add 1/4 cup of this sauce to the tofu mixture.

Heat tortillas briefly in hot oil to soften, then fill each with 1/4 cup tofu mixture and roll seam side down. Arrange in a 13” X 9” baking dish . Pour remaining salsa/sour cream sauce over the enchiladas and cover with 1 cup of cheese and bake 30 minutes.

Garnish with chopped cilantro to taste.