Breakfast Enchiladas

Fluffy "eggs", "bacon", and a flavorful "cheesy" sauce, these breakfast enchiladas are amazing for any breakfast!  They taste a lot like a non-vegan meal, so much that my mom said that of she were to have gotten them at a restaurant, she'd be nervous that it wasn't vegan!  

For an easy shortcut, instead of making a tofu scramble you can use a vegan egg alternative like "Just Egg" instead!  

These breakfast enchiladas are SO good and so easy to make!  I'll be making them really often now! 

For the "Eggs"

Ingredients

14oz block extra firm tofu
1 tbsp. vegan butter-flavored coconut oil
1 tbsp. nutritional yeast
1 pinch turmeric, for color (optional)
salt and pepper, to taste
1/4 tsp Kama Namak salt

Directions

1. Drain the tofu and use a clean kitchen towel to soak up all of the liquid.
2. Melt the coconut oil in a large pan over medium heat. 
3. Add the tofu and crumble with a large wooden spoon.
4. Mix in the remaining ingredients and cook for about 3 to 4 minutes.

For the Breakfast Enchiladas 

Ingredients 

1 batch Vegan Empire's "Eggs" (see recipe above)
1 6oz package Lightlife's "Smokey Tempeh Strips", cooked and crumbled
​2 tbsp. butter-flavored coconut oil
1 tbsp. all-purpose flour
1/2 tsp cumin
1 cup oat milk
3oz Violife cream cheese
1/3 cup your favorite vegan salsa
3 cups Violife Colby Jack shreds
6 burrito-sized flour tortillas

Directions

1. Preheat the oven to 350°F and grease a 9"x13" baking dish with some additional coconut oil.
2. In a small saucepan, melt the coconut oil over medium heat. Mix in the flour and stir to remove any lumps, continuing until the flour becomes golden brown.
3. Add the cumin and pour in the oat milk as you continue to mix.  Bring to a boil and then reduce the heat to medium-low. 
4. Add the cream cheese and stir.  Once it has melted, add the salsa and 1 1/2 cups of the cheese.
5. Once melted, remove the enchilada sauce from the heat.  Set aside.
6. Place the tortillas on a clean surface and divide the scrambled "eggs", crumbled tempeh strips (you might want to leave some tempeh to top the enchiladas with, but this is completely optional), and 1/2 cup of the cheese evenly amongst the center of each. ​Add about a tablespoon or 2 of the enchilada sauce to each enchilada.  
7. Wrap up the enchiladas as tightly as you can (I like wrapping them like a burrito, but you don't have to) and place them in the baking dish.  
8. Pour the remaining enchilada sauce on top and sprinkle with the rest of the cheese and tempeh.
9. Bake in the preheated oven for 20 minutes or until the cheese has melted.
10. Allow to cool for a few minutes and enjoy!