These vegan enchiladas are savory enough to win over carnivores. In fact, vegan chef Ayinde Howell developed the recipe to please a non-vegan girlfriend. The secret is sauteing the tofu long enough to make it chewy (adding essential texture) and adding lots of seasonings to the tofu and the enchilada sauce (giving the rich flavor).
The method of making the enchiladas is this: (1) make enchilada sauce; (2) make tofu filling; (3) warm tortillas, dip in sauce, fill with tofu filling, roll and line up in casserole with the rest of the sauce; and (5) bake. The warming and dipping of the tortillas may seem overly fussy, but this is what helps fuse together the tortillas and the sauce. The tortillas absorb the sauce, becoming soft and chewy in a way that reminds me of the sauce infused breading on eggplant in eggplant Parmesan.
The only difficulty with the dish is that it only serves 2-3. I would double it or serve it with other Mexican dishes (like the creamy rice). I also think that it tastes best when first made, so I would assemble and bake it just before serving.