Instructions

• Preheat the oven to 400°F (200°C).
• Rehydrate the TVP: bring the 4 cups veggie broth to a simmer, pour it over the 1 cup TVP in a heatproof bowl, and let sit 10 minutes. Drain the TVP and squeeze with your hands to remove excess moisture. (TVP = textured vegetable protein, dried soy.)
• While the TVP soaks, peel and dice the 14 oz potatoes into ~1/2-inch cubes. Toss the potato cubes with 1 Tbsp olive oil, spread them in a single layer on a sheet pan, and roast in the preheated oven for 30 minutes, until tender and lightly browned. Remove from the oven and season with salt and pepper to taste.
• Make sure the 2 servings of tofu scramble are prepared and warm (prepare ahead or warm briefly if needed).
• Cook the TVP: heat the remaining 1 Tbsp olive oil in a nonstick skillet over medium heat. Add the drained TVP crumbles and season with 1 tsp oregano, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp cumin, 1/4 tsp sweet smoked paprika powder, and salt and pepper to taste. Stir and cook 2–3 minutes.
• Add 1 tsp soy sauce and 1 + 1/2 tsp lemon juice to the skillet with the TVP. Stir and cook until most of the excess moisture has evaporated, about 2–3 more minutes. Remove from heat.
• Prep fresh toppings: peel and dice the 1 avocado. Slice the 2 jalapeño peppers thinly (discard seeds if you prefer less heat).
• Prepare the baking dish: spread 3–4 Tbsp of the 2 cups enchilada sauce in the bottom of a baking dish large enough for 8 enchiladas.
• Assemble the enchiladas (make 8): lay one small tortilla flat, spread a spoonful of the 1 cup salsa across the center, then divide and add portions of the cooked TVP, roasted potatoes, diced avocado, and the 2 servings of tofu scramble evenly among the 8 tortillas. Add jalapeño slices to taste. Divide the 1 cup shredded vegan cheese evenly and sprinkle some inside each tortilla. Fold the short ends in, then roll each tortilla up and place seam-side down in the prepared baking dish.
• Pour the remaining enchilada sauce over the rolled enchiladas to coat them, then sprinkle the remaining shredded vegan cheese evenly over the top.
• Bake the assembled enchiladas in the preheated 400°F (200°C) oven for 15 minutes, until heated through and the cheese has melted. Remove, let sit 2–3 minutes, then serve.