I don't have much experience cooking Mexican cuisine, but a recent trip south of the border left me inspired (and with a jar of Oaxacan Mole Negro). I'd like to cook up some enchiladas for a dinner party next week, but one of the guests doesn't eat meat, and tofu seemed like a better substitute than fish. Does anyone have any tips on basic enchilada making, or on utilizing tofu in enchiladas? Or maybe I should just do them with mixed veggies?
I've looked at tons of recipes for enchiladas on line but most of them involve making your own mole or using meat. I feel like I'm over complicating a fairly simple endeavor, but I'm also feeling a little lost. Any help would be greatly appreciated!