Ingredients

• 2 Tablespoons vegetable oil
• 12 corn tortillas (5 to 6 inches)
• 2 1/2 cups low-sodium tomato sauce or enchilada sauce (red or green)
• 2 packages (14 to 16 ounces each) extra firm tofu
• 1/2 teaspoon salt
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 2 teaspoons basil
• 1 teaspoon red chili flakes (optional)
• 1/2 cup fortified nutritional yeast
• 1/2 cup sliced olives (any type)
• 1/2 cup sliced mushrooms (any type)

Directions

1. Preheat oven to 250 °F.
2. Lightly brush oil on each side of the tortillas and lay them on 2 large baking sheets. Bake for 10 minutes.
3. While the tortillas are baking, drain the tofu and place on a plate or tray. With a cloth or paper towels, press the tofu to remove extra liquid. Crumble tofu into a large bowl.
4. Remove tortillas from the oven and set aside. Turn oven to 350 °F.
5. Add salt, onion powder, garlic powder, basil, nutritional yeast and red chili flakes, if desired, to the tofu. Mix well.
6. Spread 1/2 cup sauce on the bottom of an 8x11-inch baking dish. Layer 6 tortillas on top of the sauce. Spread 1/2 cup sauce over the tortillas.
7. Spoon 1/2 the tofu mixture over the tortillas. Pour 1/2 cup sauce over tortillas and spread evenly.
8. Spoon the remaining tofu on top. Pour the final 1/2 cup sauce over the tofu.
9. Top with sliced mushrooms and olives. Bake for about 30 minutes.
10. Let rest for 5 minutes before cutting and serving.