Red Burrito Enchilada

Red Burrito Enchiladas



2 lb Organic tofu super firm

1 chopped fresh parsley bunch

6 minced garlic cloves

Salt to taste

8 large flour tortillas

I 28 oz Las Palmas red enchilada sauce




Crumble up the tofu.

Add the chopped parsley and garlic.

Add salt to taste.

Divide tofu mixture into 8 portions.

Place one portion in each tortilla.

Roll each tortilla into a burrito.

Place in 10x13 pan and pour the enchilada sauce over burritos.

Bake at 375 for 20 min.


Recipe by Andrea Lopez