Vegan Enchiladas - cooking recipe

Ingredients

Sauce
1 cup tomato sauce
1 cup water
1 large onion, chopped
2 garlic cloves, minced
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon oregano
2 tablespoons cornstarch, dissolved in
4 tablespoons water
Filling
1 lb firm tofu, drained and mashed
1 onion, chopped
1/2 teaspoon chili powder
1/4 teaspoon cumin
1/4 teaspoon garlic powder or 1 teaspoon minced fresh garlic
1/4 teaspoon black pepper
1 1/3 cups picante sauce
3 cups steamed spinach
12 tortillas
vegan sour cream

Preparation

Preheat oven to 350 degrees.
Place all the sauce ingredients, except for the cornstarch, in a small pot and cook over low heat, covered, for 20 minutes. Stir in the cornstarch and cook until the sauce thickens.
While sauce is cooking, prepare the filling: Mix the tofu, onion, chili powder, cumin, garlic, pepper, and picante sauce.
Put some of the spinach in the middle of each tortilla, then add 3 to 4 heaping teaspoons of the tofu mixture, and roll up the tortillas.
Lay the enchiladas in a baking dish, top with vegan sour cream, cover with sauce, and bake for 20-25 minutes.