Bean & Tofu Enchiladas

20 Small Corn tortillas
8 oz Vegan Cheese grated

Sauce
1 cup TVP granules
1 1/4 cup of boiling water
1 can (14.5 oz) Diced Tomatoes
1 can (8 oz) Tomato Sauce
1/4 cup Red Wine
1 tbsp Onion Powder
2 tbsp Taco Seasoning (or to taste)
2 tbsp Molasses
2 tbsp Olive Oil (optional)

Pour the boiling water over the TVP. Let stand as long as you open all the cans and add all the rest of the ingredients. Bring to boil and cook on low for about 5 minutes. Mixing occasionally.

Filling
1 can Beans drained (Any of your choice, I like the light color like butter beans or just plain pinto)
1/2 pck Extra Firm Tofu (out of 14 oz refrigerated package)
1/3 cup Nutritional Yeast
1/2 tbsp Garlic Powder
1 tbsp Bragg's Liquid Aminos (or to taste)
1/2 cup chopped Cilantro

Smash the drained beans and tofu with fork.
Add the rest of the ingredients and mix well.

Heat the tortillas prior to rolling the filling in on a pan. It will soften them up and prevent breaking. Place into a 10 x 10 baking dish next to each other.

Pour the sauce over the top.
Sprinkle the grated vegan cheese.
bake in preheated oven 350F for 20 minutes.