Easy, Creamy, Teesey, Vegan Enchilada Pie
1 10oz package of Teese Creamy Style Sauce
12oz enchilada sauce
small yellow onion, chopped
2 gloves minced garlic
1/2 block firm style tofu, cubed
15oz can of Black Beans
1 cup fresh/frozen/can corn
8 small corn tortillas cut into 1” strips
2 tsp cumin
salt and pepper to taste
small can of sliced black olives
optional: avocado, vegan sour cream, cilantro to top!
Preheat oven to 350. Lightly coat 8” square pan with cooking spray.
Saute chopped onion and garlic in olive oil over low to medium heat for 5-7 minutes.
Add cubed tofu, corn, black beans and cumin. (You can add salt and pepper at this point but I found the enchilada sauce had enough salt for my taste!)
Continue to saute for another 5-10 minutes until tofu has slightly browned.
Time to layer the pie!
Start with a thin coat of enchilada sauce over bottom of pan.
Next layer 1”strips over sauce.
Squeeze a third of pack of creamy Teese over tortilla strips.
Next cover with half of tofu and bean mixture.
Pour another layer of enchilada sauce and top with tortilla strips.
I finished the last layer in this order:
Remaining tofu and black bean mix
Remaining Creamy Style Teese Sauce
Cover and bake for 30 minutes. Remove cover and bake for an additional 15-20 minutes.
Let stand for 5-10 minutes before serving.
Top with vegan sour cream, fresh cilantro and avocado.
Makes 4 very generous servings!