Instructions: Mash tofu in a bowl. Add yogurt, salt, turmeric, and paprika. Chop mushrooms and spring onions finely and add to tofu mixture. Chop olives, if
using, and set aside.

Heat tortillas a few seconds in microwave. Brush each tortilla with a little
salsa, spoon some filling into center, and fold sides over center to make a
rolled pancake shape. Cover the bottom of a baking sheet with a thin layer
of salsa and place each rolled tortilla on sheet. Spoon more salsa over top.

If any filling is left, use it to decorate the tops of the enchiladas, over
the salsa. Garnish with chopped olives, if desired. Bake at 350 degrees

(180 C, gas mark 4) for 25-30 minutes.

Im not sure how much salsa I used-I was just scooping it out of the jar as
needed. Its more important to put enough on
*top* of the rolled enchiladas,
than to put a lot inside. If you skimp on top, the enchiladas will be tough and hard to cut! These are yummy, and you absolutely cant tell youre eating tofu, IMHO. It has a creamy smooth mouthfeel, but no tofu taste.

(I
expect the better you mash it, the less identifiable the tofu will be.) A good "introductory" dish for skeptical family members, perhaps?

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