Ingredients

• 1 tbsp avocado oil
• ½, 16 oz package extra firm tofu, pressed then crumbled
• ½ tsp chili powder
• ¼ tsp ground cumin
• ¼ tsp garlic powder
• ¼ tsp paprika
• ¼ tsp salt
• ½ head curly kale, chopped
• 1 small sweet potato, diced and roasted
• Small corn or flour tortillas
• Vegan crema, to serve
• Cilantro, to serve
• Sesame seeds, to serve

Peanut Enchilada Sauce

• 1, 14 oz can tomato sauce
• 1 cup vegetable broth
• ¼ cup MUMGRY Smooth Peanut Butter
• 2 chipotle peppers in adobo
• 1 tsp chili powder
• ½ tsp ground cumin
• 2 garlic cloves, roughly chopped

Recipe

1. Make the enchilada sauce: Add all ingredients for the sauce to a blender. Blend until smooth, about 15-30 seconds.
2. Preheat the oven to 375 degrees Fahrenheit.
3. Heat a large skillet over medium heat and add the oil. When the oil is hot, add the tofu, crumbling as you go. Stir in the spices and salt. Sauté over medium heat, stirring rarely, until almost crisp as desired.
4. Stir in the chopped kale. Continue cooking, stirring occasionally, until the kale is wilted and tender as desired. Remove from heat.
5. Mix the tofu and kale mixture with the roasted sweet potato. Heat the tortillas in the microwave or otherwise to soften them enough to work with.
6. Add a splash of the enchilada sauce to the bottom of a medium baking sheet and spread. Scoop a couple of tablespoons of the sweet potato filling into a log in the center of a tortilla, then roll up. Place the tortilla in the bottom of the baking dish and repeat with the remaining tortillas and filling. Pour desired amount of enchilada sauce over the top of the filled tortillas in the dish.
7. Cover, transfer to the oven and bake for about 15 minutes. Uncover and bake for another 10-15 minutes or until slightly bubbly and warmed through.
8. Serve hot with chopped cilantro, vegan crema, and sesame seeds if desired!