1/4 cup shredded vegan cheese (Try Daiya’s Mozzarella Style Shreds)
Melt 1 tablespoonful of the vegan butter in a skillet over medium heat.
Add the onions and cook until soft and caramelized, about 5 minutes. Transfer to a plate.
Spread the rest of the vegan butter on both sides of each bread slice. Place one slice in the skillet and top with the caramelized onions, pear slices, and cheese shreds. Cover with the other piece of bread.
Cook until the bread is golden brown, about 2 minutes.
1/2 block extra-firm tofu, drained and cut into strips
1 tsp. minced garlic
1 tsp. cumin
1/2 tsp. salt
1 tsp. chipotle adobo sauce (optional)
6 yellow corn tortillas
1/2 cup mild green salsa
1 Tbsp. vegan sour cream (optional)
1 Tbsp. vegan cheese (optional)
Heat the oil in a pan and add the sliced onions, tofu, garlic, cumin, and salt. If you’re using the chipotle adobo sauce, you want to add it now. Let it cook for 5 minutes, or until the tofu is slightly golden.
Warm your tortilla on a separate pan or in the microwave-that way, they’re easier to work with. Place a tortilla on a plate and fill with 3 tablespoonfuls of the tofu mixture. Roll the tortilla with the filling and repeat with the remaining tortillas.
Heat the green salsa and pour over the enchiladas. You can top these with vegan sour cream or vegan cheese!
Crumble the tofu in a large bowl-it should look like the consistency of egg salad and be a bit chunky.
Add the spiced, lemon juice, mustard, Vegenaise, nutritional yeast, celery, and scallions and stir well with a spatula or fork. Make sure the tofu is covered and taste it while you stir! If you want more spices-add them!
Put the tomato, lettuce, and sprouts onto the bread or into the tortilla and top with the tofu-egg salad. Volia!