1. Prepare Nacho Ch-Easy Sauce according to recipe on page 57) and prepare Red Sauce according to recipe on page 52). Alternatively, use a pre-prepared enchilada sauce of your choice.

2. Preheat oven to 375°.

3. Dice onion and zucchini into small pieces.

4. Add onions, zucchini, liquid aminos/soy sauce, juice of one lime, corn, cumin, nutmeg, and chipotle into cast iron pan or other stovetop pan.

5. Sauté on medium/low heat for about 10–12 minutes or until onions turn translucent and begin to release their aroma.

6. Drain liquid from tofu and place in a large metal bowl. Add ChEasy Sauce and sautéed vegetables and mash together until well combined and tofu is uniformly crumbly with large chunks are no longer visible.

7. Pour half of Red Sauce into the bottom of a large glass baking pan for coating the bottom of tortillas.

8. Warm tortillas up on stovetop one at a time before filling.

9. Lay tortilla in red sauce to coat bottom and place a large scoop of filling along the middle of the tortilla.

10. Roll tortilla into enchilada and repeat step 7 and 8 with next tortilla until all filling is used and pan is full. Usually makes 6–8 in a pan.

11. Pour remaining Red Sauce on top of enchiladas and spread with a spoon to make sure they are all evenly coated.

12. Top with thinly sliced black olives and diced green onions.

13. Bake in oven at 375° for 35 minutes.

14. Remove from oven. Scoop enchiladas out carefully with a spatula

15. Enjoy!