Vegan Tofu Veggie Enchiladas

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2 cups tofu cubes, extra firm

1 cup shredded vegan cheese (mix of cheddar and Monterrey jack)

12 corn tortillas

1 cup mushrooms, chopped (any variety)

8 cloves garlic, chopped

1 cup zucchini, chopped

1 small poblano pepper

1/2 cup red bell pepper, diced

1 1/2 cups enchilada sauce (red or green)

1 jalapeno

3 Tbsp black olives, sliced

1/4 cup green chilies, canned (mild or medium heat)

3 Tbsp agave syrup

2 limes, juiced

1 Tbsp Mexican seasoning spice mix

olive oil


black pepper

1/4 cup cilantro, chopped-garnish post cooking

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