Instructions

• Preheat oven to 400°F (200°C).
• Rehydrate the TVP: place 1 cup TVP in a heatproof bowl and pour enough hot vegetable broth (from the 4 cups) over it to cover. Let sit 10 minutes. Drain and firmly squeeze the TVP to remove excess moisture.
• Prepare the potatoes and avocado: peel and dice the 14 oz potatoes into small (about 1/2-inch) cubes. Peel and dice the avocado; set avocado aside. Slice the 2 jalapeño peppers thinly; set aside.
• Roast the potatoes: toss the potato cubes with 1 Tbsp olive oil and a pinch of salt and pepper. Spread in a single layer on a sheet pan and roast in the preheated oven for 30 minutes, flipping or stirring once halfway through. Remove from oven and let cool slightly.
• Cook the TVP crumbles: heat the other 1 Tbsp olive oil in a nonstick saucepan over medium heat. Add the drained TVP 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, and salt and pepper to taste. Stir and cook 2–3 minutes. Add 1 tsp soy sauce and 1 + 1/2 tsp lemon juice, stir, and cook until most excess moisture has evaporated and the TVP is heated through, about 2–3 more minutes. Remove from heat.
• Prepare the tofu scramble: have the 2 servings of tofu scramble ready to use (warmed if desired).
• Assemble each enchilada (repeat for all 8 small tortillas): lay one tortilla flat. Spread 1 tablespoon salsa in the center of the tortilla. Add 2 Tbsp TVP crumbles, 2 Tbsp roasted potatoes, 1 Tbsp diced avocado, 1 Tbsp more salsa, 2 Tbsp tofu scramble, and optional jalapeño slices. Fold the short ends of the tortilla in, then roll it up from one side to enclose the filling. Place the rolled tortilla seam-side down in a baking dish.
• Prepare the baking dish and top the enchiladas: spread 3–4 Tbsp enchilada sauce in the bottom of the baking dish before adding the rolled tortillas. Arrange all rolled tortillas next to each other in the dish. Pour the remaining enchilada sauce over the top of the tortillas to coat them, then evenly sprinkle the 1 cup shredded vegan cheese over the sauced enchiladas.
• Bake: place the baking dish in the oven and bake at 400°F (200°C) for 15 minutes, until the sauce is bubbly and the vegan cheese has melted.
• Finish and serve: remove from oven and let rest 2–3 minutes. Top with any remaining diced avocado and jalapeño slices if desired. Season with additional salt and pepper to taste and serve.