If using frozen corn tortillas, take them out of the freezer and let them defrost on the counter, about an hour before using.

In a medium saucepan, heat the enchilada sauce over medium-low heat for 30 minutes.

Meanwhile, heat 1 tbsp oil in a frying pan on medium-high heat. Sauté onion until soft, about 2 minutes. Add garlic and cumin and cook until fragrant, about 2 minutes.

Using a food processor or immersion blender, blend the onion mixture with the tofu and nutritional yeast. Season with salt and pepper.

Heat a few tbsp of oil on medium heat, and once hot, dip a tortilla in the oil until it is soft. Drain it on a paper towel and then dip the tortilla in the enchilada sauce and place it in a 9×13 baking dish.

Spoon some tofu mixture onto the tortilla and top with a few green onions and olives (if using). Roll and place seam-side down.

Repeat until all tortillas are filled.

Pour any remaining sauce over the enchiladas an bake at 350F for 30 minutes. If you want to add vegan cheese, you can do so in the last few minutes of baking.

Top optional toppings, and serve.