White VEGAN Enchiladas?

Yes!

I wanted to try a different take on enchiladas and found several sites that made them with a white sauce instead of a red sauce, so I tried my hand at it.  They are tasty!!

Ingredients:

1/2 Onion, chopped
2-4 T Butter
2-4 T Flour
1-2 C Milk
Juice of 1 lemon
1 T Capers
Brown Rice, cooked
Fresh Spinach
Tortillas
Firm Tofu, crumbled up well

Instructions:

Sauté onion in 2 T butter, until translucent.  Remove half of the mixture and add 2 T Flour to sauce pan and stir gently until combined.  Add milk until desired consistency is reached, 1/2 cup at a time.  Add juice of 1/2 a lemon and 1 T capers.  Add more lemon juice to desired taste.
In separate pan, saute the other half of the onion with the tofu crumbles and add desired spices.  I used chili powder, oregano and thyme.  You could just use taco seasoning.

Preheat oven to 350.  Prepare enchiladas – into each tortilla add spinach, then rice, then tofu and roll up, placing seam side down on baking dish.   When all enchiladas are assembled and in the dish, pour white sauce over the top.  Cover with aluminum foil and bake for 30-35 minutes.  Enjoy!

Avocado Cream Sauce

2 Avocados1-2 T Lime Juice
Dash of Salt
1-2 T water
1/4 – 1/2 C Salsa
1-2 T minced garlic

Combine all ingredients in a blender/food processor until creamy.  Use immediately for best flavor and color.

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