12 corn tortillas
1/2 pound firm tofu, cut into small chunks
1 habanero pepper, diced
1 small zucchini or other squash, diced
1/4 onion, chopped finely
4 cloves garlic, minced, divided
salt and pepper, to taste
1 (16 ounce) can enchilada sauce
8 ounces vegan cheese, optional
1. Preheat oven to 350 degrees F. Grease a baking sheet with nonstick spray and set it aside. Mix the tofu, pepper, zucchini, onion, 2 cloves garlic, and salt and pepper together and place a small amount in each tortilla.
2. Roll the tortillas up and place them seam down into the pan. Mix the remaining minced garlic with the enchilada sauce and pour over the enchiladas.
3. Put into oven until the enchiladas are heated through. Top with vegan cheese and place under the broiler until the cheese melts.'