This Vegan Enchilada Lasagna is simple to make, delicious, healthy-ish, and uses ingredients available at most grocery stores.
Using a tofu press or weights, press some moisture out of the tofu for about 15 minutes before beginning. This step always gives a better result when making tofu scramble.
Using a potato masher, crumble the tofu.
In a large pan, using a little oil, saute the tofu, onions, tomatoes, and peppers. Add the spices and stir.
Saute the mushrooms.
Spread a few tablespoons of enchilada sauce in the bottom of a lasagna pan. This is an 8" x 8" ceramic one and it fit nicely.
Cut 6 in corn tortillas in half to get half-moon shapes. Layer these in on top of the enchilada sauce.
Spread half the tofu scramble and mushrooms on top of the corn tortilla layer. Add a couple of handfuls of vegan shredded cheddar cheese, a few tablespoons of enchilada sauce, a couple of handfuls of spinach, and guacamole sauce, if you have it.
Do it all again, layering with corn tortillas, tofu scramble, mushrooms, spinach, enchilada sauce, and cheese.
Top it all off with a final layer of corn tortillas, a couple of handfuls of cheese, about a half cup of the enchilada sauce, and guacamole salsa, if you have it.
Bake at 400 degrees F for about 30 minutes, until the cheese is melted and the lasagna is bubbly.
Let stand for 10 minutes before serving.