1. Soak guajillo peppers in hot water for 3 hours or overnight.
2. Once soaked, take off stems, and seeds, and rinse quickly.
3. Add to a blender along with the vegetable broth, garlic, and salt. Blend until smooth. Pour into a shallow bowl and set aside.

Tofu option:

1. Preheat the oven to 400 F. Prep a baking tray with parchment paper.
2. Shred tofu, and add it to a baking tray along with the onions.
3. In a small bowl, whisk together all filling ingredients (besides the onions and tofu), pour over tofu, and let marinate for 5-20 minutes.
4. While it’s marinating, prep the veggies for the toppings.
5. Shred tofu and add to a mixing bowl. Add soy sauce, and toss. Add oil, and toss. Add the spices, and toss one last time.
6. Add marinaded shredded tofu to the baking tray. Spread it out evenly as much as possible so it bakes evenly
7. Bake for 20-22 minutes. Check it every 7-10 minutes and toss it around so it cooks evenly.

Potato option:

1. Set a pot of water to boil. Add potatoes and cook for 20 minutes or until they are softened.
2. Let the potatoes cool off and then peel them. Use a potato masher to mash them well.
3. Add salt, garlic powder, and onion powder. Add a few tablespoons of enchilada sauce if you’d like.
4. Set aside.

Assemble Enchiladas:

1. Turn on a griddle and heat up your tortillas. Place them in a tortilla warmer or a cloth to stay warm.
2. Turn a large pan on medium-high heat and add a few tablespoons of oil.
3. Dip each tortilla in the enchilada sauce. Flip to coat the tortilla on each side.
4. Add a spoonful of filling and roll it up.
5. Place the enchilada on the griddle/pan and cook for about 2-3 minutes on each side until slightly golden.
6. Repeat steps 7 and 8 until all tortillas are made. Once they’re all prepped, add your toppings and enjoy!