Spring Veggie Enchiladas

These Spring Veggie Enchiladas are stuffed with loads of healthy spring vegetables, tofu, and then smothered in an easy to make creamy yogurt sauce. They are a ridiculously delicious dinner recipe.

The sauce:
1 cup roughly chopped cilantro stems and leaves
3 green onions, green part only
3 garlic cloves
1 jalapeño, seeds and stems removed
Juice from 1 lime
2½ cups thick, plain yogurt
1 teaspoon sea salt

The spring veggie enchiladas:
1 package of firm tofu
1 teaspoon olive oil
1 medium white onion, diced
1 medium zucchini, diced
1 bunch of radishes, diced (reserve a few for garnish)
4 large stems of Swiss chard, stems removed and leaves chopped
A generous pinch of salt and pepper
2 cups mozzarella, divided
2 bunches of asparagus, about 40 pieces, tough ends snapped off
10 – 8-inch flour tortillas
Cilantro and lime, to serve

View the full recipe at The Endless Meal →