1jar2 cups tomato salsa, I used a store-bought one
fresh cilantro for garnish
Instructions
Warm 1 tablespoon of oil in a skillet or frying pan on medium heat.
Add the sweet potatoes followed by the smoked paprika, and 1/4 tsp sea salt.
Stir well to make sure all sides of the sweet potato are coated in paprika, then place a lid on the pan. Cook on medium-low for about 15-20 minutes, or until the potatoes are tender. Check 2-3 times while they're cooking to give them a stir and make sure they aren't burning. No water should be necessary when cooking these with the lid on, but if you must, feel free to add water, 1 tablespoon at a time.
Remove the cooked sweet potatoes from the pan and set aside.
Add the remaining 1/2 tablespoon of oil to the pan, then add the onions, garlic, and pepper, along with another 1/4 teaspoon of salt. Cook until they begin to soften, about 3-5 minutes.
Add the zucchini, and cook another 5 minutes until tender.
Add the tofu, and use a fork to mash it in the pan. Be careful not to burn yourself. You can also mash it before adding to the pan.
Add the turmeric, nutritional yeast, and remaining salt, and stir.
Stir in the kale, and cook for about 5 more minutes, or until the kale is tender.
Add in the cooked sweet potatoes.
Season to taste with more salt.
Preheat oven to 350°.
Evenly fill and roll 8 flour tortillas with the scramble, and place them in a baking dish.
Pour the salsa over the top, and use a spoon or spatula to spread it evenly over the enchiladas.
Bake for 15 minutes.
Garnish with fresh cilantro.
Reheat this make ahead breakfast in the microwave or in the toaster oven.