1 lb. firm tofu, mashed
1/3 c. diced red onions
1 tsp. spike I (seasoning found most natural food stores & some supermarkets)
1/2 tsp. chili powder
1/4 tsp. cumin
1/4 tsp. granulated garlic
1/4 tsp. black pepper
1/2 c. picante sauce
2 c. chopped steam fresh spinach
12 cord tortillas

Mix thoroughly the first 8 ingredients. Steam tortillas until soft. Put a small layer of spinach down the center of each tortillas and top with 3 to 4 heaping spoonfuls of the tofu mixture. Roll the tortillas and line them in a pan top with Salsa Ranchero (recipe below).

SALSA RANCHERO:

1 (8 oz.) can whole peeled tomatoes, drained & shredded
2 (8 oz.) cans crushed tomatoes
1/2 c. diced red onion
1 sm. bunch cilantro, minced
1 c. picante sauce
1 tsp. chili powder
1 tsp. cumin
1 tsp. granulated garlic

Mix all ingredients together and serve with tofu spinach enchilada. For a hotter sauce add 1 minced jalapeno pepper.