Some changes I made make these delicious AND very healthy: like other reviewers, I substitued nonfat plain yogurt for applesauce and applesauce for vegetable oil. I also just added 3 egg whites instead of 2 whole eggs, splenda in lieu of brown sugar. I doubled the cinnamon, added a splash of nutmeg and added 1 teaspoon of baking powder. I also added about 1 cup of chopped walnuts, used frozen strawberries, 2 large mashed bananas. These were DELICIOUS and so nutritious! I highly recommend trying it!

Reviewed On: Aug. 25, 2009

A few modifications made this a 5 star recipe: Instead of two cups brown rice, I put in 1/2 cup bron rice and 1/2 cup corn. I also used no-sodium added diced tomatoes & a small can of diced chiles (small can), instead of canned tomatoes + chiles. I omitted chili powder to maek sure it wasn't too spicy. I added a small amt of cheese inside each enchilada, per other reviews, & poured enchilada sauce (I used Trader Joe's enchilada sauce) on the baking dish before laying them down. Instead of salsa on top of each enchilda, I poured more enchilada sauce. I topped them with diced green onions. These were sensational and my non-vegetarian family was not only asking for seconds but also for the recipe! Thanks, Christie!

Reviewed On: Aug. 13, 2009

This was delcious! A few changes I made: 1) I didn't have any green onions, so I chopped up white onions and laid them on top of the tofu to bake. They came out great 2) I also didn't have fresh cilantro so I used a pinch of dried cilantro over each triangle. 3) While the tofu was baking, I sauteed fresh broccoli & bell papper (what I had in my fridge) in the marinade (as other reviewers have mentioned, there is a LOT left) until tender but crisp. THey were a perfect addition to the meal! I served all over brown rice with a side of Sriracha...amazing!!

Reviewed On: Jul. 2, 2009